Cluster Bean Bhaji/Sabji
Gwar ki Phali ki Sabji
Abha Gupta
Cluster beans, Guar or Gvar Phali in Hindi, are very popular in north India. I grew up believing that they are mainly grown to feed the animals like cows and domestic buffaloes. However, they were also sold as vegetables in markets. One of my fathers favourite vegetables, our mother cooked them often.
In those days, they were boiled first to soften them and then stir-fried with spices. The varieties now are absolutely fine to cook as they are. If you have never had them, buy some time qhen you visit an Indian grocery shop.
This recipe is from my elder sister Abha, who lives in Lucknow in India. She is a great vegetarian cook.
Mamta. Serves 4.
Ingredients
250 gm. (1 1/2 cup) prepared guar ki phali/cluster beans
2-3 tbsp. oil
1/2 tsp. carom seed or ajwain seeds
A pinch of asafoetida or hing/hing powder
1 heaped tbsp. besan or gram flour/chickpea flour
1/2 tsp turmeric powder or haldi
1/4 tsp. chilli powder or to taste
1 heaped tsp. coriander or dhania powder
1/2 tsp. Amchoor or dry mango powder. Use lemon juice, if you don't have it.
1 level tsp. salt, adjust to taste
1/2 tsp. garam masala
Instructions
Top & tail guar phalli. Chop into 2-3 inch pieces.
Boil/microwave lightly, so they are softened but not mushy. Drain water off.
Heat oil in a pan. Add carom seeds and asafoetida powder. When the seeds begin to splutter, sprinkle besan. It is easier to put it in a small strainer and sprinkle through it. This removes any lumps in the flour. Fry for 10 seconds, until lightly browned.
Add turmeric, coriander powder, chilli powder, mango powder and salt and then beans. Stir fry until all water has dried and beans look shiny.
Serve hot with Chapatties, Paratha
and dal of choice.
