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Wednesday, 11 May 2016

Gavar Ki Bhaji - Chettinad Style (Cluster Beans)


          I wanted to make Gavar curry in a different style so my homemade chettinad masala came in handy and it spiced up this dish. It is a perfect recipe to go with your dal-chawal, curd-rice, sambar-rice or simple plain chapatti / paratha. Make it more spicy and tangy accordingly and relish it. Please check below a step by step method with pictures to prepare it.





  • 300 gms Gavar (Cluster Beans), cut into 1" pieces
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 sprig curry leaves
  • 1 tsp. split urad dal (black gram)
  • 1 tsp. garlic, chopped
  • 1/4 tsp. asafoetida
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 2 tbsp. chettinad powder (see recipe below)
  • 1 tsp. red chili flakes (opt)
  • 1 tsp. lime juice
  • 2 tbsp. coriander leaves, chopped






          Steam the gavar till soft. Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves, asafoetida, garlic and urad dal. Saute for a few seconds.

          Add the gavar, salt and turmeric powder. Cover and fry on a medium flame for 4-5 minutes by stirring at intervals.

          Add the chettinad spice, red chili flakes and lime juice. Mix well and add the coriander leaves. Serve as a side dish with rice or chapattis.






                           Steam the gavar till soft. Heat oil in a pan and temper with 
                           mustard seeds. After it stops spluttering, add the curry leaves, 
                           asafoetida, garlic and urad dal. Saute for a few seconds.



                        Add the gavar, salt and turmeric powder. Cover and fry on a medium
                        flame for 4-5 minutes by stirring at intervals.



                        Add the chettinad spice, red chili flakes and lime juice. Mix well.   





                                 Add the coriander leaves. 




                                Serve as a side dish with rice or chapattis.



Chettinad Spice-
  • 2-3 tbsp. coriander seeds
  • 8-10 dry red chilies
  • 2-3 green cardamoms
  • 1" cinnamon
  • 5-6 cloves
  • 1 tbsp. cumin seeds
  • 2 tbsp. fresh grated coconut
  • 1 javitri
  • 1 tbsp. stone flower
  • 2 marathi moggu
  • 1 star anise
  • 1/4 tsp. fenugreek seeds
  • 1/2 tsp. pepper corns
  • 1 tbsp. fennel seeds

         Dry roast the coconut first till light brown. Then add rest of the ingredients and saute for a minute on a low flame or till you get a nice aroma coming through. Keep aside to cool. Then grind into a fine powder and store in an air tight container.











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