Gawaar beans are a common legume found in India and Pakistan and are delicious! They are not commonly available in the US, but if you happen upon a Patel Brothers or any other Indian grocery store, you will probably find them. Looks something like this - http://en.wikipedia.org/wiki/Guar
When combined with potatoes and onions and the usual parade of spices, it is a delectable dish... one of my favorites. Enjoy!
Ingredients:
1/2 to 3/4lb gawaar beans, ends cuts off and fiber-y string along the edge removed
2 cloves garlic, crushed
1 medium potato, diced
1 yellow onion, diced
1 tsp turmeric pwd
1 tsp chili pwd
2 tsp coriander pwd
1 tsp fennel pwd
1 tsp mustard seeds
2 tsp cumin seeds
Pinch of asafetida (hing)
1 tsp goda masala or garam masala (Goda masala is the Maharashtrian equivalent to garam masala, it has a coconut-y flavor and is not as peppery)
2 tbsp shredded coconut (can be desiccated or fresh)
1 tbsp jaggery/gour (can sub w/ brown sugar or any unprocessed sugars, NO refined sugar)
Salt to taste
2 stems fresh cilantro, chopped for garnish
Cook:
Heat 1 tbsp oil in pot on medium heat.
Add mustard seeds, cumin seeds and hing.
Once popped add crushed garlic and saute until slightly brown.
Add gawaar beans, potato and onion and saute for a minute.
Add turmeric, chili, coriander and fennel and mix until vegetables are well coated.
Sprinkle a little water and increase heat slightly.
Once the vegetables start to sear and are sticking to the bottom of the pot, add a couple of tbsp of water and cover.
Check every 5-7 minutes and add tbsp of water until cooked through. Don't let any water remain at the bottom of the pot.
Once cooked, add salt, gour/sugar, coconut and goda/garam masala.
Garnish with chopped cilantro.
ENJOY!
When combined with potatoes and onions and the usual parade of spices, it is a delectable dish... one of my favorites. Enjoy!
Ingredients:
1/2 to 3/4lb gawaar beans, ends cuts off and fiber-y string along the edge removed
2 cloves garlic, crushed
1 medium potato, diced
1 yellow onion, diced
1 tsp turmeric pwd
1 tsp chili pwd
2 tsp coriander pwd
1 tsp fennel pwd
1 tsp mustard seeds
2 tsp cumin seeds
Pinch of asafetida (hing)
1 tsp goda masala or garam masala (Goda masala is the Maharashtrian equivalent to garam masala, it has a coconut-y flavor and is not as peppery)
2 tbsp shredded coconut (can be desiccated or fresh)
1 tbsp jaggery/gour (can sub w/ brown sugar or any unprocessed sugars, NO refined sugar)
Salt to taste
2 stems fresh cilantro, chopped for garnish
Cook:
Heat 1 tbsp oil in pot on medium heat.
Add mustard seeds, cumin seeds and hing.
Once popped add crushed garlic and saute until slightly brown.
Add gawaar beans, potato and onion and saute for a minute.
Add turmeric, chili, coriander and fennel and mix until vegetables are well coated.
Sprinkle a little water and increase heat slightly.
Once the vegetables start to sear and are sticking to the bottom of the pot, add a couple of tbsp of water and cover.
Check every 5-7 minutes and add tbsp of water until cooked through. Don't let any water remain at the bottom of the pot.
Once cooked, add salt, gour/sugar, coconut and goda/garam masala.
Garnish with chopped cilantro.
ENJOY!
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