GAVAR BHAJI / CLUSTER BEANS FLAVOURED
WITH CAROM SEEDS
INGREDIENTS
Gavar / cluster beans
|
250 gms
|
Chilli pdr
|
1 tsp
|
Haldi / Turmeric pdr
|
¼ tsp
|
Heeng / asafoetida
|
¼ tsp
|
Owa / ajwain / Carom seeds
|
1 tsp
|
Oil
|
1 tbsp
|
Gul / Gud / Jaggery
|
1 – 1 ½ tbsp
|
Goda / kala masala
|
½ tsp
|
Shengdane koot / Roasted peanut pdr
|
2 – 3 tbsp
|
Salt
|
T.T.
|
METHOD:
1.
Snip the ends of the cluster beans. If they are
small leave them whole, but if they are longer than your index finger then cut
them in half. If you want you can also cut it fine.
2.
Pressure cook the beans with ¼ cup water till they
are just cooked and tender but still retain their shape.
3.
Heat oil, add the carom seeds, Heeng and haldi. Be
careful that you don’t allow the seeds to burn.
4.
Immediately put in the beans along with the
juices. Allow them to come to a boil.
5.
Now add in the chilli pdr, goda masala and
jaggery and allow the jaggery to dissolve.
6.
Add in salt and peanut pdr and mix in well. The
beans should b a little saucy as the peanut pdr thickens a little. Switch off the flame.
7.
Serve hot with chapati or phulka roti.
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