Cluster Beans (Gavar) 250 gm
(Chopped the size of your choice)
Curd 1 cup
Chilli-Garlic Paste 2 tbsp
Oil 1 tbsp
Mustard Seeds 1 ts
Cumin Seeds 1 ts
Asafoetida Powder Pinch
Turmeric Powder 1 ts
Red Chilli Powder 1 ts
Coriander-Cumin Powder 2 ts
Salt to taste
Heat oil in a Pressure Cooker. Add Mustard Seeds, Cumin Seeds and Asafoetida Powder. When spluttered, Add Cluster Beans. Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder and Salt. Mix well. Add little water. Let Pressure Cooker blow 1 whistle only. Let Pressure Cooker cool down for at least 10 minutes before opening.
Heat oil in a pan. Add Asafoetida Powder. Add Chilli-Garlic paste. When little fried, add Curd. Add Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder and Salt. Don’t forget, you are using spices second time, so keep your taste in mind to use quantity of spices you add the second time. Add the stuff from Pressure Cooker. Cook for 3-4 minutes on medium flame. Add little water if needed but take care not to leave water at the end of cooking.
Can be garnished with little pour of Curd.
Serve with rajasthani Tikkar or any Indian Chapatti and / or boiled or steamed Rice as a part of main meal.
Enjoy Rajashthani traditional flavour at home.