Masala guar/ gawar/ cluster beans

 

#guar #gawar #clusterbeans #beans #veggies #masala

Ingredients: 2.5 cups of diced guar or cluster beans (approx 200gms), 1 tomato chopped, 1 onion finely chopped, 1 green chilly finely chopped, 2 tsp turmeric powder, 1-2 tsp red chilli powder, 2-3 tsp dhania powder, salt to taste, 2 tsp roasted groundnut powde, 1 tbsp oil, 2 tsp mustard seeds, 1 tsp asafoetida, 5-7 curry leaves, water

Preparation Time: 10 min ( serves 4)

Recipe:

1. Heat a pressure cooker (1 ltr size works fine). Add oil to it and heat on medium flame for half a minute. Then add mustard seeds followed by asafoetida, curry leaves and green chilly. 

2. To this add the onion and saute well till golden (or become translucent). Now, add the tomatoes and cover with a lid temporarily. (Tip: Typically, when you add tomatoes in the seasoning, there are vapors that get released. These vapors also carry flavor of the seasoning. Therefore, it is recommended that you cover with a lid. The lid retains the flavors in the cooking vessel only. This holds true in all other cases/ vegetable preparations)

3. Cook for 2 min till the oil oozes out from tomatoes as well and tomatoes shrink. You may turn the gas low. To this add the chopped guar/ cluster beans. Mix well.

4. Now, add turmeric powder, red chilli powder, dhania powder and salt to taste. Mix well. Let the oil come out of the mixture. Now, add water little by little (about a cup or so) only till all the ingredients get soaked. (You should know how the pressure cooker performs i.e. if it requires more water or less to cook.) There should be enough water to give it a thick gravy kinds texture and not flowing water. After that add the groundnut powder and bring it to boil.

5. Close the lid of the cooker and pressure cook with two whistles.

6. The masala guar is ready. Serve it hot with garmagaram fulkas or chapatis!

Tips: You may also reduce the quantity of cluster beans and add some capsicum, bottle and ridge gourd to make it a masala mix veg.