Khao to Jano - Gawar ki Phali

 

Even if we have tried the most fascinating and delicious foods from around the globe, I have experienced that we still come back to our authentic classic food. Cluster beans or gawar (guar) ki phalli is one of the the low calorie, green vegetable widely consumed in North India

 

Ingredients:

 

We start with 1 lbs Gawar ki phalli - cut & washed as shown below.

 

For the Tadka :

• 3-4 Curry Leaves
• ½ Teaspoon Zeera ( Cumin seeds)
• 1 pinch asafetida (Commonly known as Hing)
• 3-4 garlic cloves - cut into small pieces
• 1 medium onion, cut into small pieces and saute till brown in the skillet on medium flame.

Vegetable oil - 3 Teaspoons
Masala:

• 2 Teaspoons coriander powder
• ½ Teaspoon red chili powder
• 1 Teaspoon Garam Masala powder
• ½ Teaspoon turmeric powder
• Salt - per your taste

1 Teaspoon mango powder (Amchoor) / Chat Masala Powder

 

Step : 1   We start with 1 lbs Gawar ki phalli - cut & washed as shown below. Now take one medium onion, cut into small pieces.	Step :2   Heat a skillet and add the vegetable oil and crackle the Curry leaves and the Hing.
Step : 3   Now add Cumin seeds, Garlic pieces and saute till garlic is golden brown. You can soon start getting the aroma of burnt garlic. Make sure that the garlic does not burn and turn red.	Step : 4   Now take one medium onion, cut into small pieces and saute till brown in the skillet on medium flame.
Step : 5 Let it simmer on low flame for 20-25 min ( can be pressure cooked with water just covering it for 3 whistles)	Step:6   Now put all the spices except the amchoor/chat masala and mix it well.
Step :7   Saute for another 5-10 minutes till the phalli is crisp.	Step:8  The yummy Gawar's are ready to eat!

Enjoy this dry entree with Poories or Chapati.

For making the gravy version :         Mix 2 teaspoons of Thick Yogurt (Curd) in 1½ cups of water and mix well. Add a picnh of salt to taste. Add a pinch of Turmeric. Now add 3 teablespoons of Besan and blend well.     Heat Oil in a pan, crackle with Curry leaves, mustard powder and hing. Add the liqiud mix and simmer in heat for 10min, Constantly keep stirring this so that curd does not break away into milk particles.     Now add the dry gawar from above and bring it to a boil and set aside for 5-10 min so that the gravy is absorved in the gawars.       Enjoy this entree with steamed Rice!