- 3 1/4 cups cluster beans (guvar)
- 1 1/2 teaspoon red chili powder
- 1 1/2 teaspoon dhana jeera powder
- 1/2 teaspoon turmeric powder
- Pinch of asafoetida (hing)
- Pinch of soda bicarbonate (optional, I did not use)
- 1/4 teaspoon mustard seeds
- 1/4 teaspoon cumin seeds
- 3/4 teaspoon carom seeds
- 1/2 teaspoon amachoor powder (mango powder)
- Pinch sugar
- 3 tablespoons oil
- Salt to taste
- 1 tablespoon chopped coriander leaves
Sunday, April 10, 2016
Guvar Nu Shaak
Guvar nu Shaak (cluster beans) pairs well with Bajra na Rotla. The recipe to cook Guvar is short, simple and easy to prepare. Variations to the recipe include making Guvar Dhokli nu Shaak and Guvar Batata nu Shaak. I personally like it to eat it plain with Bajra Rotla.
Prep Time: 10 minutes
Cooking Time: 20 minutes
1. Wash and string both ends of each Guvar bean. Then cut each one into 2 to 3 smaller peices.
2. On a low flame, heat oil in a pan. Add mustard and cumin seeds. When the seeds begin to crackle, add asafoetida, carom seeds, beans, and a little water.
3. Mix well, and cook until half done. Add turmeric powder and salt. Cover with a lid.
4. Keep the inside of the lid moist (rinse a little water, if needed, onto the underside) to let the Guvar steam. You may also use a thali with water on top.
5. Keep the pan slightly uncovered
6. Cook until tender and then add all of the remaining ingredients. Mix well.
7. Garnish with fresh coriander leaves
8. Serve hot with roti, bajra rotla or bhakri
Note: You can also boil the guvar first and then temper.
Labels: Vegetable Curry