This basic and healthy cluster beans curry is known as Gawar ki sabzi in Hindi Guvar nu Shaak in Gujarati and Gawar ki phalli ki Sabzi in Hindi. Its arrangement shifts a bit in diverse parts of India (e.g. Gujarati fashion, Rajasthani style, Andhra style, Maharashtrian style, etc). In any case, no matter which regionalized form you make, it’s solid and delightful as it requires exceptionally negligible arrangement and employment as it were fundamental Indian cooking flavors. This step-by-step photo recipe plans this curry in conventional Gujarati style and requires utilizing a weight cooker.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 2 servings
| Ingredients: |
| 250 gms Cluster Beans |
| 1 medium Potato, peeled and cut into cubes |
| 1 small Tomato, chopped |
| 2 tablespoons Oil |
| 1/4 teaspoon Mustard Seeds |
| 1/2 teaspoon Cumin Seeds |
| 1 teaspoon Ginger-Garlic Paste |
| A squeeze of Asafoetida |
| 1/4 teaspoon Turmeric Powder |
| 1/2 teaspoon Red Chilli Powder |
| Salt to taste |
| 1/2 cup Water |
| 1 teaspoon Cumin-Coriander Powder |
Directions:
1. Warm oil in a 2-3 liter capacity steel/aluminum pressure cooker over medium fire. Include mustard seeds; when they begin to crackle, include cumin seeds, ginger-garlic glue, and a squeeze of asafoetida and sauté for 30-40 seconds.
2. Include chopped cluster beans, cubed potato, and chopped tomato, and blend well.
3. Include turmeric powder, ruddy chili powder, and salt.
4. Blend them to blend appropriately and cook for 2 minutes.
5. Include 1/2 cup water and cook for a minute.
6. Near the pressure cooker with cover and pressure-cook it for 4-whistles (If you are utilizing a stainless steel weight cooker at that point do 1-whistle over medium fire and the remaining 3-whistles over moo fire. If you are utilizing an aluminum weight cooker at that point do all 4-whistles over medium fire.) Turn off the fire and let the weight discharge. Open the top and sprinkle cumin-coriander powder. If you do not like more sauce at that point cook it over medium fire until craved sauce consistency or for 2-3 minutes. Embellish gawar ki sabzi with new coriander leaves.
Tips and Variations:
- You can too cook it in a pan like a batata nu shaak recipe. Be that as it may, it will take more time to cook.
- For variety, include cut vegetables like brinjal, green peas etc.
Taste: Mild spicy and salty
Serving Ideas: Serve this curry with paratha or steamed rice for lunch or dinner.