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Side Dish

Nithya Vazhuthananga Thoran | Clove Bean Stir Fry

Finely chopped brinjal stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse of the Kerala meal. Quick to make, always welcome on the banana leaf alongside rice and sambar.

Ingredientsfor 4 servings

300 g Nithya Vazhuthananga (Clove Bean
2 nos Onion(medium
3 nos Green Chilli
1/2 tsp Turmeric powder
5-6 Leaves Curry leaves
Coconut(grated, to taste
3 tsp Coconut oil
Salt, to taste

Preparation

Step 1
Clean, wash and cut Nithya Vazhuthananga (preferably vertically) in thin size. Clean and cut onion(shallots also can be used) and green chillies preferably in vertical shapes. Grate required quantity of coconut.
Step 2
Heat the oil in a cheenachatti/frying pan, add onion/shallot, green chilli pieces and curry leaves into this hot oil. When colour of these vegetables turn into golden, add turmeric powder and give it a good stir.
Step 3
Next, add nithya vazhuthananga pieces along with required quantity of salt into this mix and stir it further. Cover the Cheenachatti/Frying pan and cook the mix (without adding water) in medium flame for about 15 – 20 minutes.
Step 4
When the mix is cooked properly, turn off the heat and transfer the stir fry into a serving plate. Sprinkle grated coconut on top. Nithya Vazhuthananga(Clove Bean) Thoran is ready. This hot thoran can be served with poori/chappathi/cooked rice.

Tip

Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.

VazhuthanangaVazhuthananga ThoranVazhuthananga upperi

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Side Dish

Nithya Vazhuthananga Thoran | Clove Bean Stir Fry

Ingredientsfor 4 servings

300 g Nithya Vazhuthananga (Clove Bean
2 nos Onion(medium
3 nos Green Chilli
1/2 tsp Turmeric powder
5-6 Leaves Curry leaves
Coconut(grated, to taste
3 tsp Coconut oil
Salt, to taste

Preparation

Step 1
Clean, wash and cut Nithya Vazhuthananga (preferably vertically) in thin size. Clean and cut onion(shallots also can be used) and green chillies preferably in vertical shapes. Grate required quantity of coconut.
Step 2
Heat the oil in a cheenachatti/frying pan, add onion/shallot, green chilli pieces and curry leaves into this hot oil. When colour of these vegetables turn into golden, add turmeric powder and give it a good stir.
Step 3
Next, add nithya vazhuthananga pieces along with required quantity of salt into this mix and stir it further. Cover the Cheenachatti/Frying pan and cook the mix (without adding water) in medium flame for about 15 – 20 minutes.
Step 4
When the mix is cooked properly, turn off the heat and transfer the stir fry into a serving plate. Sprinkle grated coconut on top. Nithya Vazhuthananga(Clove Bean) Thoran is ready. This hot thoran can be served with poori/chappathi/cooked rice.

Tip

Grated coconut goes in last and cooks just long enough to warm through. Overcooking makes it chewy instead of soft.

VazhuthanangaVazhuthananga ThoranVazhuthananga upperi

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

More recipes you might like

Snacks

Kannur Special Pazham Niravu | Pazham Nirachathu

A favourite tea-time snack from Kerala kitchens — quick to make, satisfying to eat, and always better shared with a c...

45 min|6 servings|5

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Kadala Kaya Mezhukku | Nadan Kadala Kaya Mezhukkupuratti

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Kerala Traditional Egg Omelette | Nadan Mutta Omelette

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