Gavarfali ki Sabzi
Preparation Time: 15 mins. Cooking Time: 15 mins.
Recipe by pooja of patna, IN
Gavarfali or "cluster beans" as they are also called, are an integeral part of Rajasthani cooking. They are always strung and boiled before use. There are quite a few ways in which this vegetable is cooked. One way is with potatoes and dried spices. Another way is with a variety of other vegetables like Panchmel ki Subji. My favourite way is however, the one given below.
Ingredients
vegetarian
4 servings
- 2 cups gavarfali (cluster beans)
- 1 cup fresh curds, beaten
- 1 tbsp coriander (dhania) powder
- 2 tsp chilli powder
- 2 tsp Bengal gram flour (besan)
- 1 tsp cumin seeds (jeera)
- 1 / 2 tsp mustard seeds (rai)
- 1 / 4 tsp asafoetida (hing)
- 1 tsp fennel seeds (saunf)
- 5 curry leaves
- 2 tablespoons oil
- salt to taste
Directions
- Clean the gavarfali by removing the ends and edged fibre (stringing them).
- Pressure cook the gavarfali in water for 2 whistles and drain out all the water.
- Combine the curds, coriander powder, chilli powder, gram flour and salt and whisk well.
- Heat the oil in a pan and add the cumin seeds, mustard seeds, asafoetida and fennel seeds.
- When the seeds crackle, add the curd mixture, curry leaves and ¼ cup of water and mix well.
- Bring to a boil and simmer for 4 to 5 minutes, while stirring continously.
- Add the gavarfali and mix well. Simmer for another 2 to 3 minutes.
- Serve hot with roti