Tangy South Indian Chicken
Vegetarian Indian food is just delightful, so much so that when you eat a vegetarian Indian diet you just don't seem to miss the meat element at all. I think this is because we are not scared about adding big bold flavours to delicate vegetables. There are so many options when it comes to vegetables and there are so many different styles and regional dishes you can go for.
In Kerela, 'Thoran' is a generic term used for a dry vegetable curry that can literally be made with any of the local, seasonal vegetables. Keralan cuisine is known to use a lot of green vegetables, such as snake beans, tindori or ivy berries. Unripe jack fruit is common, along with leafy greens as well.
I had a request for a cabbage curry recently and being a cabbage lover (I mean I love it raw, sauteed in a bit of butter, boiled etc) I thought a Thorna would be perfect, so here you go...
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