Thursday 16 June 2016


Ingredients :

250 gms cluster beans (gavarfali) , cut into 25 mm. (1") pieces
2 tsp pure ghee or oil
1/2 tsp cumin seeds (jeera)
1/2 cup chopped onions
1 tsp ginger garlic paste
1 tomato, pureed
a pinch of asafotida
1/4 tsp turmeric powder (haldi)
1/4 tsp dry mango powder
1 tsp coriander powder
1 tsp sabzi masala
1 tsp degi mirch powder
1-2 tsp ketchup (optional)
salt to taste

Method :

  1. Boil 4-5 cups water in a pan,add 1/4 tsp salt and chopped cluster beans to it.
  2. Boil for 3-4 minutes and drain out the water, keep the beans aside.
  3. Heat the pure ghee or oil in a pan and add asafotida powder and cumin seeds.
  4. When the seeds crackle, add the onions, ginger garlic paste and saute on medium flame till the onions become brown in color.
  5. Add the cluster beans, salt,turmeric powder and ½ cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 6 minutes or till the beans become soft, while stirring occasionally.
  6. Add pureed tomato and rest of the spices and mix well. Cover with a lid and again cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
  7. Add ketchup or 1 tsp sugar if you like it to be khatti mithi.
  8. Serve hot with chapaati or parantha.

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