Wednesday, December 15, 2010
This is a very traditional version of recipe used by my Mom as well as Mom-in Law. But out of all the versions I have tried, I finally decided to settle down with this one. I generally roast some peanuts & transfer some of them into fine powder & rest into a coarse powder and store them in air-tight containers. The fine powder helps in mending the dish while the coarse one adds a nutty flavor to it! Though its optional, but if possible, do not skip adding the coarse pwd to this one.....
Gavar (Cluster Beans) Stir Fry
Serves: 2-3 Preparation Time: 10 mins Cooking Time: 10-15 mins
1/4 kg gavar/ cluster beans (washed & drained)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp asafoetida
1/2 tsp haldi
1/2 tbspn red chilly pwd
1 tsp home made kala(black) masala
1 tbspn finely crushed groundnuts (roasted & powdered)
1/2 tbspn coarsely crushed groundnuts (for the nutty flavor) (optional)
1/2 bowl water
chopped coriander for garnish
4 tbspn oil
Grind fine without water:
5-6 garlic cloves
small piece of ginger
3 tbspn grated dried coconut
few strings of coriander
Salt as per taste
Step 1: Heat oil. Add mustard seeds. Once they splutter, add cumin seeds. Add asafoetida & haldi. Following this, add the ground paste. Saute for 30 secs. Make sure not to burn.
Step 2: Add gavar. Saute for 2-3 mins. This help in reducing the stringent taste of gavar & sweetens it. Cover with lid & let it cook for 1-2 mins.
Step 3: Add water. Cover & let it cook for another 5 mins. Just press between two fingers to see if gavar is cooked.
Step 4: Add red chilly pwd & kala (black) masala pwd & mix well. Add groundnut pwd (fine & coarse) & saute on a high flame till all the water evaporates & its starts sticking at the bottom of the pan.
Step 5: Turn off heat. Serve with chapatis.
Tip: Do not overcook the gavar/ cluster beans till it changes its color.My personal experience says, its not required. It should be 'just' cooked.