Preparation time
- Total: Approximately 30 minutes
- Preparation: 10 minutes
- Cooking: 20 minutes
Ingredients
- 300 grams Gawar Phali (Kothavarangai / Cluster beans) - cleaned and cut into 1 inch pieces
- 1 tablespoon Sunflower Oil
- 1 teaspoon Ajwain (Carom seeds)
- 1 Onion - finely chopped
- 2 Tomatoes - finely chopped
- 3 cloves Garlic - finely chopped
- 1 inch Ginger - finely chopped
- 2 teaspoon Coriander Powder (Dhania)
- 1-1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- Salt - to taste
- 4 sprig Coriander (Dhania) Leaves - as required
Instructions
- To begin making the Gawar ki Sabzi, first heat oil in a pressure cooker over medium heat
- Add the ajwain seeds and allow it to crackle
- Once it crackles, add the onion, ginger and garlic and saute until the onions become tender and pinkish brown
- At this stage, add the tomatoes, turmeric powder, red chilli powder, coriander powder and saute until the tomatoes become mushy
- Once the tomatoes become mushy, add the cut guar/ cluster beans, salt to taste and 1/4 cup of water
- Pressure cook for 3 to 4 whistles and turn off the heat
- Release the pressure immediately to retain the bright green colour of the gawar ki sabzi
- Once opened, give the Gawar Ki Sabzi a stir and check the salt and spices and adjust accordingly
- Transfer the Gawar Ki Sabzi to a serving bowl and serve hot
- Serve Gawar Ki Sabzi along with Panchmel Dal, Boondi Raita and Phulkas for a weekday meal
Other informations
The table below shows servings values and other necessary informations.
- Servings
- Cuisine
- Course
- Diet
- 4
- Rajasthani
- Lunch
- Vegetarian