I usually cook Gavar in the Maharashtrian style, but today I decided to cook in the Andhra style. It turned out very delectable and tasted awesome with chapattis. I omitted onion and garlic, but you can go ahead and use it. A little bit of any idli podi if added, gives a punch to this simple common vegetable.
- 500 gms. Gavar (cluster beans), chopped into 1" pieces
- 2 tbsp. oil
- 1 tsp. mustard seeds
- 1/4 tsp. asafoetida (hing)
- 2 dry red chilis, broken
- 1 tsp. urad dal (split black gram)
- 1 tbsp. chana dal (Bengal gram)
- 1 sprig curry leaves
- salt to taste
- 1/2 tsp. turmeric powder
- 1 tbsp. roasted chickpea powder
- 1 tbsp. podi (gun powder)
- 1 tsp. red chili powder
- 1 tsp. lime juice
- 1 tsp. coriander leaves
Steam the gavar (cluster beans) till soft. Keep aside. Heat oil in a pan and temper with mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, urad dal, chana dal and the curry leaves.
Saute till the dals changes colour. Then add the gavar, salt, turmeric powder, red chili powder and the podi. Stir fry on low flame for 2-3 minutes.
Add the roasted chickpea flour and lime juice and mix well. Serve, garnished with coriander leaves.