Tindori Thoran

The thoran is the Keralan version of stir-fry and all over that state you find variations on the theme. Tindori (tindli or gentleman's toes) are a popular vegetable but you will find cabbage as the other popular choice for this treatment. This particular variation comes from a Das Sreedharan book. Das operates the very excellent Rasa restaurants in London. The recipe is for 6 people.

Ingredients

• 500g tindoori, topped, tailed and quartered lengthwise
• 1 tspn turmeric
• 5 tbsp oil
• 50g raw cashew nut
• 1.5 tsp mustard seed
• 10 curry leaves
• 2 dry red chillies
• 1 small onion, finely diced
• 200g fresh grated coconut

Method

1. In a medium pan, bring some water to boil in which you have added 1/2 tsp turmeric and a little salt.
2. Add tindori and simmer for 5 minutes. Drain and set aside.
3. With 2 tbsp of oil, fry the cashew, stirring constantly, until golden. Drain on kitchen paper and set aside.
4. Heat remaining oil, add mustard and fry until they begin to pop. Add curry leaves, chillies and chopped onion and stir-fry until onion is lightly coloured and softened.
5. Add remaining turmeric and salt to taste, gently fry on for a minute or two.
6. Add tindori and cashews and continue stir-frying for 3 minutes.
7. Remove from heat and add coconut. Transfer to serving dish and serve hot.

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