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Gwar phali ki sabzi

AI-drafted · awaiting admin review

Tender cluster beans stir-fried with ajwain, garlic and spices, a common summer vegetable on Haryanvi tables.

Region: HaryanaOccasion: Everyday meals in summer and the monsoonTime: 30 minServes: 4Vegan

Ingredients

  • 300 g tender gwar phali (cluster beans)
  • 2 tbsp mustard oil
  • ½ tsp ajwain (carom seeds)
  • A pinch of hing
  • 4 cloves garlic, chopped
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • ½ tsp turmeric
  • 1 tsp amchur (dry mango powder)
  • Salt to taste

Method

  1. Top and tail the beans and cut them into 2 cm pieces. Boil for 5 minutes in salted water and drain; this takes away the slight bitterness.
  2. Heat the mustard oil and add ajwain, hing and garlic.
  3. Add the beans with turmeric, chilli, coriander powder and salt.
  4. Cover and cook on low heat for 10 minutes, stirring now and then.
  5. Sprinkle amchur, mix and serve with roti.

History

Gwar (cluster bean) is a hardy crop of dry areas. Haryana grows a lot of it, both as a vegetable and for guar gum seed.

Significance

Gwar is a cheap and dependable summer vegetable in Haryanvi homes when other greens are scarce.

Sources