Gavar Ki Bhaji - Chettinad Style (Cluster Beans)

          I wanted to make Gawar 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. So check out the step by step pictorial recipe 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 gawar 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. Sauté for a few seconds.

          Add the gawar, 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 gawar till soft. Heat oil & temper with mustard seeds. Then add 
                           curry leaves, asafoetida, garlic & urad dal. Sauté for a few seconds.

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

                               Add Chettinad spice, red chili flakes & lime juice. Mix well.   

                                 Add 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.