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Wok eggs, fried rice and hot Dry Noodles.
From Kerala on the southwestern coast of India, thoran is a type of dry vegetable curry, typically made with cabbage or green beans. We use Broccolini, a relative newcomer to the produce department and a hybrid of regular broccoli and gai lan, or Chinese broccoli. Fragrant spices and pungent alliums pair nicely with Broccolini’s subtle sweetness, and coconut adds tropical notes. Curry leaves are unrelated to curry powder. They vaguely resemble bay, but their flavor and aroma are unique, with hints of citrus, spice and even browned garlic. The leaves are sold fresh or frozen in Indian grocery stores; if they’re not available, leave them out—the dish still is delicious. Cooling yogurt and savory-sweet tamarind or mango chutney are excellent flourishes.
tablespoons coconut oil
tablespoon black or brown mustard seeds
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