Monday, 20 April 2015


Gawar Fali Sabzi


Gawar Fali / Cluster Beans                                   - 2 cups chopped/cut
Onion                                                                     - 1 cup finely chopped
Ginger-Garlic Puree                                               - 1 tblspoon
Turmeric powder/haldi                                           - 1/4 tspoon
Kashmiri red chilli powder                                     - 1/4 tspoon
Coriander powder/dhania powder                          - 1/2 tspoon
Garam masala powder                                            - 1/2 tspoon
Amchoor Powder                                                    - 1/4 tspoon
Cumin seeds/jeera                                                   - 1/4 tspoon
Asafetida                                                                 - a pinch
Salt                                                                          - to taste
Oil                                                                           - 2 tblspoon
Fresh Coriander                                                      - 1 tblspoon finely chopped


Wash and finely chop the Gawar Fali, keep aside.
Finely chop the onion.
Take a iron Karahi/Non-Stick Karahi/Heavy Bottom pan.
Heat some oil in Karahi, Add cumin seeds and hing.
Once they start crackling lower the heat and add finely chopped onion. Saute for 2 minutes.
Now add ginger garlic paste/puree. Saute for 1 minute.
Add all the dry masalas i.e. Haldi, Dhania, Salt, Amchoor, Red Chili and Garam masala. Mix well.
Now sprinkle some water, say 1 tblspoon, so that spices do not get burned or stick to pan.
Now add the chopped Gawar Fali and Mix well.
Now cover the pan/karahi with a lid and let it cook for 10-15 minutes. In between remove the lid couple of times carefully and mix the sabzi. Sprinkle some water if it starts to stick to the pan.
Cover and continue to cook till the falis become soft. If you do not want to cook for long time in the pan, parboil them in the microwave for 5-7 minutes and it will take just 5 minutes in the pan.
Garnish the sabzi with Coriander leaves and serve with Daal, Chapati and Rice.
This sabzi can a good addition to your thali for lunch or dinner menu.

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