A thoran is a dry stir fried vegetable curry; I liken it to somewhere between a chutney and a curry. This is beautiful and bright for winter, either hot or cold with chapathis.
5 beetroot grated
3 carrots grated
1 large white onion grated
3 cloves of garlic thinly sliced
2 lime leaves
2 tbsp grated ginger
1 green birds eye chilli deseeded
2 tsp onion seed
1 tsp turmeric
1 tsp cumin seeds
2 tsp black mustard seeds
6 tbsp of grated fresh coconut or 3 tbsp of grated creamed coconut
2 tbsp coconut oil
2 tsp salt
Heat the coconut oil on a medium heat and add the onion, cumin and mustard seeds and cook until they pop. Once they have finished popping add the garlic, ginger, chilli and lime leaves. Once the garlic start to colour add the grated onion and combine everything.
Once it is softened but not coloured add the beetroot and carrot and combine well with the other ingredients. Turn the heat down to low and let it cook for fifteen minutes. Add the coconut and salt and cook for a further twenty minutes.
Serve with chopped coriander, a wedge of lime and a sprinkle of fresh or creamed coconut.