seeds. Add the coconut and the chili and continue to work until
everything is relatively blended, though not mashed to pieces.
In a large skillet, heat the oils over high heat. Add the mustard
seeds and wait for them to start popping. When they do, strip all
the curry leaves from the stem into the oil* and then add the stem
too. Add the green beans and carrots and a big pinch of salt and
stir.
Add the garlic mixture and stir. Add a pinch more salt and cook
just until everything is flavored but the vegetables are still
crunchy. The only way to know if the thoren has the texture you
like is to taste it. Adjust for salt and serve it up.
* A finger chili is a long light-green chili you can find at ethnic
markets. If you can’t find it, you can substitute another chili
here, such as a jalapeño.* When you do this, you may want to step back. Those curry
leaves can splatter.