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Mar 17, 2013

Gavar ki sabzi - Kothavarangai / cluster beans




Cluster Beans / Gavar / Guar / Kothavarangai :-

 

Cluster beans has calcium, phosphorous and little iron. 

How to buy :- Beans should be tender and look fresh. Avoid over ripen (very pale in colour) as it becomes chewy.  Avoid buying stained ones or beans with black spots as it means the beans are old. 

How to clean :- Some people feel cleaning is laborious but it is not so if you use a knife and chopping board. Wash it thoroughly, put inside a colander to drain. arrange few beans at a time (say 6 nos) with same sides together and chop off using a knife. Do the same with the other end too. Now the beans are ready to use.

This beans in Indian cuisine is used alone or along with potato and is prepared in different ways. It is also processed, dried and stored to use as a fried accompaniment (vaththal) along with curd rice.

The method i shared here is Maharashtrian preparation which goes well as a dry side dish with rotis, rice. It can also be directly mixed with plain white rice to make a variety rice for lunch box.

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Ingredients :-

  1. Cluster Beans - 1 cup
  2. Onion - 1 (medium)
  3. Tomato - 1 (Medium)
  4. Grated coconut - 3 tbsp
  5. Roasted & powdered groundnut - 2 tbsp
  6. Turmeric Powder - 1/4 tsp
  7. Red chilli powder - 1/4 tsp (or as per your prefernce)
  8. Coriander Powder - 1tbsp
  9. Ghoda masala - 1tsp (maharashtrian garam masala or normal garam masala or you can do without this too)
  10. Asafoetida powder - 1 pinch
  11. Curry leaves - 1 sprig (finely chopped)
  12. Oil for tempering - 2 tbsp
  13. Mustard seeds - 1 tsp
  14. Salt to taste 
  15. Jaggery - 1tsp (optonal)
 

Procedure :

  • Wash the cluster beans, drain & remove the ends as mentioned above. Chop in to 3 or 4 pieces
  • Finely chop onion and tomatoes
  • Finely chop the curry leaves
  • Heat oil, add little mustard seeds. After they splutter add, asafoetida powder & chopped curry leaves
  • Add the finely chopped onions and fry till they turn translucent.
  • Now add the chopped tomatoes and cook till they turn mushy.
  • Add Red chilli powder, turmeric powder, coriander powder, peanut powder and ghoda masala mix well.
  • add required water, jaggery (optional) cover and cook until done. Keep mixing in between.
  • Or you can pressure cook till two whistles, let the pressure come down. Then open the lid, switch on the flame.
  • In the last stage, add grated coconut, mix well and cook for 5 minutes stirring in between.
  • Delicious Gavar ki sabzi is ready!




5 comments:

Raji said...

My mom makes kothavaranga subzi..but I always stick with usili... The subzi looks really tender and great.

வை.கோபாலகிருஷ்ணன் said...

Tasty Eatables. Thanks for sharing.

Julie said...

interesting sabzi dear!!

Mahi said...

கொத்தவரை வாயு என்பதால் வேகவைச்சு, அந்த தண்ணீரை வடித்துவிட்டு சமைப்போம் மீரா! உங்க ரெசிப்பியும் நல்லா இருக்கு.

Mira said...

Thank you Raji, Gopu Sir, Julie, Mahi (I too suffer from gas buildup but I chew two garlic pods or two tsp of Jeera to get rid of gas formation)

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