Lunch Accompaniments - Snake Gourd Thoran and Carrot Thoran

Our afternoon lunches are incomplete without a vegetable thoran or a stir fry/saute. In the morning, after dropping my son off at summer camp, I was reminded of the snake gourd thoran my mum makes which is usually accompanied with a fish fry or fish curry. It's a sumptuous combination to be had. So instantly stopped to buy the snake gourd and got to making it the way Mummy does. Had some leftover carrots about to rot in my fridge, which also ended up being a thoran too.

Snake Gourd Thoran


Ingredients:
Snake Gourd - 300gms cored, de-seeded and finely chopped.
Coconut gratings - 1/4cup
Shallots - 10-12 finely sliced
Garlic - 5-6 pods finely chopped
Turmeric Powder - 1/4tsp
Cumin Powder - 1/4tsp
Mustard Seeds - 1tsp
Green chillies - 2 finely chopped
Curry leaves - a sprig
Egg - 1 beaten
Salt to taste

Into a frying pan, heat some oil, and splutter the mustard seeds, curry leaves and shallots. Once the shallots turn brown, add the chopped garlic, chopped, green chillies and sauté for a minute. Then add the finely chopped gourd sauté the gourd for about 3-4 minutes. Add turmeric and cumin powder and again sauté for about a minute. Then add the coconut gratings, sprinkle in some water, so that the mixture doesn't turn dry.Cover cook on low flame for about 5-7minutes. Add the beaten egg into the mixture give it a good mix and cook for another 2minutes. Add salt to taste.Serve hot with rice.

Carrot Thoran

Ingredients:
Carrots - 300gms grated
Coconut gratings - 1/4cup
Shallots - 10-12finely sliced
Garlic - 5-6 finely chopped
Turmeric Powder - 1/4tsp
Cumin Powder - 1/4tsp
Mustard Seeds - 1tsp
Green chillies - 2 finely chopped
Curry Leaves - a sprig
Salt to taste


Into a frying pan, heat some oil. Splutter the mustard seeds, followed by the curry leaves. Brown the shallots, and then add the chopped garlic and chopped chillies and sauté for a minute. Add the grated carrots and sauté for a minute, Then add the turmeric and cumin powder and continue sauteing for another 2minutes. Then add the grated coconut, sprinkle in some water - about a tablespoon or two, cover and cook for approximately 5minutes on low flame. Serve hot.