Prep Time: 10 mins Cooking Time: 30 mins Serves: 4
500 grams Guvar (Cluster Beans)
1 Tomato Finely Chopped
5 Cloves Garlic Very Finely Chopped
3 tbsp Oil
1 Dry Red Chilli
¾ tsp Mustard Seeds
¼ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
¾ tsp Turmeric Powder
1 tsp Red Chilli Powder
½ tbsp Coriander-Cumin Powder (Dhana Jiru)
¼ tsp Jaggery (Gōr)
Salt to taste
Using your fingers, pinch the tip and tail of the guvar firmly in your hand, twist it off to discard, then break the guvar roughly into 2-inch pieces, wash and drain.
Heat oil over medium flame in a pan by adding the dry red chilli; once hot, add the mustard seeds, cumin seeds, asafoetida and chopped garlic.
Sauté for 30 seconds, now add the guvar, turmeric powder, jaggery and salt. Mix well and cook for 3-4 minutes with the lid covered.
Add tomatoes and cook for 8-10 minutes until the guvar is soft, stirring occasionally. Now add the chilli powder and coriander-cumin powder, cover with the lid for about 3 minutes, stir and cook for further 2-3 minutes.
Enjoy with hot rotli, dal bhat and kachumber.