Last Updated on August 30, 2017
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.
Preparation Time: 5 mins
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 - ½ 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|