This is what amma makes on most of the days, the one variation is she changes the vegetables. She makes it with carrot or beans or beetroots. But thoran gets a place on the menu most of the week. I can easily eat beetroot thoran, but the one thing i hated is this ladysfinger thoran. But as a adult i love it. The key stuff in this thoran is you should chop up the veggie pretty finely, so it gets cooked faster and turns into good texture.
So give this a try and let me know what you think.
Cooking Time: 20 mins
Serves - 2 to 3
Ladysfinger / Okra / Vendaikai - 15 chopped finely
Shallots / Sambar Onion - 5 chopped finely
Salt to taste
For Coconut Masala:
Coconut - 1/2 cup
Red Chilli - 1 or 2
Garlic - 2
Turmeric powder / Manjal podi - 1 tsp
Cumin Seeds / Jeerakam - 1 tsp
Oil - 2 tblspn
Mustard Seeds / Kaduku - 1 tsp
Urad dal / Ulundu paruppu - 1 tsp
Curry leaves - 1 spring
Grind the ingredients given in the masala list to a little coarse paste without adding any water. Set this aside till use.
Heat oil in a kadai. Add the seasoning ingredients and saute for a min.
Add in shallots and okra and saute it for 5 mins.
Now add in some salt and give a good toss. Fry the whole thing for 8 to 10 mins so that the okra gets rid of its sliminess.
Now add in the ground masala and toss well.
Fry this for 5 more mins so the masala gets cooked. Thoran is done.
Serve with rice.
|Chop ladysfinger and shallots very finely|
|Take grinding masala in a blender|
|And make into a coarse paste|
|Heat oil and add in seasoning spices|
|Add in shallots and ladysfinger|
|Saute them for 5 mins|
|Sprinkle in some salt|
|And saute them for 8 to10 more mins|
|Till the okra is cooked and there is no slimyness|
|Add in the coconut paste|
|Saute for a while|
|So the masala gets stuck with the okra|
|Taste great with rice|