Broad beans and coconut stir fry

 This is avarakkai thoran in malayalam. 

The additives of Mom's delish stir fry...

Broad beans - 250g

For the grind,

Coconut, grated - 1/2 cup

Cumin seeds - 1/4 tsp

Turmeric powder - a tad

Chili powder - 1/4 tsp

Shallots - 3

Salt - 1/4 tsp

For the tempering,

Vegetable oil - 2 tsp

Mustard seeds - 1/4 tsp

Curry leaf - a sprig

Raw rice - 1/4 tsp

The modus operandi...

Snap the ends of the beans and cut into thin strips. Add in the melange of coconut, cumin seeds, turmeric powder, chili powder, salt and shallots in a blender jar and grind for 2 seconds.

Heat a deep-bottomed pan and dribble oil. Throw in mustard seeds, curry leaves and raw rice. When the mustard starts crackling, cast in the beans. Stir and cover with a lid so that it cooks in the steam. After a few minutes, prepare a well in the center of the beans by pushing most of it to the sides of the pan. Add in the coconut potpourri in the middle and cover with the beans. The coconut mishmash will cook in the steam produced as the beans dry up. Stir after a few minutes to intermingle everything. Set out the thoran along with chapati. Enjoy!