Saturday, 8 October 2011



1)    Onions – 100 gm.
2)    Spring onions – 100 gm.
3)    Carrots – 100 gm.
4)    Beans – 100 gm.
5)    Fresh or frozen green peas – 100 gm.
6)    Cabbage – 200 gm.
7)    Curry leaves – 2 sprigs
8)    Mustard seeds – ½ teaspoon
9)    Urud dal (skinned black gram lentils) – 2 teaspoons
10)                      Sweet green chilies – 3 Nos.
11)                      Kashmiri dry chilies – 3 Nos.
12)                      Fresh coconut – ¼
13)                      Turmeric powder – ½ teaspoon
14)                      Coconut oil – 2 tablespoons
15)                      Salt to taste

To Cook:
Clean the onions and the spring onions and chop to fine pieces. Peel the carrots. Cut the carrots, the cabbage, and the beans in long extra thin strips. Scrape the coconut finely. Cut the green chilies in halves and then cut tangently in long thin strips. Break each of the dry chilies into 2 or 3 pieces.
Set a thick cast iron wok on the stove. Pour in the oil. Throw in the mustard seeds. When they are almost finished crackling, add the urud dal and stir till it turns golden brown. Then add the green and dry chilies and the curry leaves. Stir once and add the onion and spring onion pieces. Turn down the heat and stir for 2 minutes. Add the green peas and stir for another 3 minutes. Now chuck in the carrots, the beans, the cabbage and a teaspoonful of salt. Stir and cover with a cloche.
Open, check and stir occasionally. As soon as the vegetables are cooked (taste and see), add the turmeric powder and the grated coconut. Stir well and taste. Add more salt if necessary. Your delicious mixed vegetable toran is ready. Serve hot.
You can also roll toran in chappatis or thin flat bread or in dosas. You can also make gorgeous toran sandwiches by adding tomato sauce and cheese.
Cook and enjoy!!!

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