What else do you think we made with some spaghetti squash we had? THORAN! The quintessential everyday meal dish served with rice in Kerala and in many other Indian states, yet so unfairly denied a place in Indian restaurant menu cards. Versatility makes this dish popular, with a miniscule amount of creative thinking thrown in; you can make perhaps ten different thorans based on a head of cabbage! I am not saying anything further.
Spaghetti squash strands prepared – 3 cups
Cooked beans (Moth beans/Mung beans/Cowpeas) – 1 cup
Grated coconut – ¾ cup
Green chilies minced – ½ tsp (or less)
Onion chopped – ¼ cup
Cumin seeds – 2 pinches
Garlic – one clove, minced
Curry leaves – 10-15 nos
Mustard seeds – 1 tsp
Oil - 1 tbsp
Turmeric – ¼ tsp
Salt – to taste
Spread the prepared spaghetti squash on a chopping board and make several cuts with a knife to shorten the strands. Crush the grated coconut in blender adding turmeric and green chilies, or with a wooden spoon thoroughly mix the three ingredients in a bowl. Heat oil in a pan. When the oil is hot, add mustard seeds. When it stops spluttering add chopped onion, chopped garlic, cumin and curry leaves. Cook at medium heat till the onion pieces are translucent. Add the prepared spaghetti squash and salt. Mix very well, till all the clumps break up. Add the beans and mix again. Turn the heat to low and add the crushed coconut mixture. Mix well, cover the pan with a lid and cook at low heat without stirring for 6- minutes. Serve with rice.
How to prepare spaghetti squash ?