Diwali—a celebration of good over evil—is India’s most important holiday. Observed by more than a billion people across different faiths, this five-day festival of lights brings prayer, feasts (usually vegetarian), and fireworks. This year the Indian celebration of Diwali will last from November 10-14. The heart of the celebration is observed on the 15th day of the 8th month in the Hindu Lunar calendar when the moon is new, this year November 12 when the Goddess Lakshmi (the god of wealth) will be worshiped for her influence on happiness, prosperity, and fame. The date for the celebration changes annually, always falling somewhere in October or November.
Diwali is derived from Sanskrit word Deepavali meaning ‘Line of Lamps’. And celebrants line up brightly burning clay lamps outside their homes.
Our friends chef Tyler Stuart and his partner Merritt Coscia shared this recipe for Green Bean Thorman, a vegetarian dish from the Keralan region of India. The primary vegetable, in this case, green beans, can be changed up seasonally.
- Curry leaves are available at the International Market (3940 Barron St, Metairie, 504-888-88320
- Plume Algiers’ Thoran Masala is available at Plume Algiers (1113 Teche St, 504-381-4893, plumealgiers.com), the Rabbitt’s Foot (2042 Prytania St, 504-499-0880, rabbitsfootnola.com), and through VEGGI Co-op at the Crescent City Farmers Markets (crescentcityfarmersmarket.org).
Fresh Green Bean Thoran
Shared by Plume Algiers
Serves 4
3 tablespoons neutral cooking oil, such as canola
1/2 of a medium red onion, julienned
1 cup julienned green cabbage
2 cups blanched fresh green beans, cut into 2-inch pieces
1 cup carrot ribbons (use a vegetable peeler to make the ribbons)
1/2 Thai chili pepper finely chopped
2 tablespoons chopped garlic
2 tablespoons chopped ginger
Fresh curry leaves (see NOTES)
Kosher salt to taste
1 handful (about 1/4 cup) Plume Algiers’ Thoran Masala (see NOTES)
Fresh cilantro and mint leaves for garnish
1/2 of a lime
Crunchy garnish of choice, such as toasted pumpkin seeds
Kosher salt
1. Set a large cast iron skillet over high heat. Add the oil.
2. When the oil shimmers add the onions and, stirring, let them brown for about 10 seconds
3. Add the cabbage. Toss and cook until slightly softened, about 1 minute
4. Add the green beans. Toss and cook until blistered, about 30 seconds
5. Add the carrots. Toss and cook until slightly softened, about 30 seconds.
6. Add chopped Thai chili. Toss.
7. Add the ginger, garlic, and curry leaves. Toss and cook until fragrant. About 1 minute. Remove the pan from the heat.
8. Add salt to taste.
9. While the cast iron is still hot, add the Plume Algiers’ Thoran Masala and mix thoroughly. Let the coconut toast a bit in the hot pan.
10. Divide the Thoran among four plates or shallow bowls.
11. Squeeze the lime evenly over each portion.
12. Garnish with cilantro, mint, and crunchy topping. Serve.
