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
- 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.
- Heat the mustard oil and add ajwain, hing and garlic.
- Add the beans with turmeric, chilli, coriander powder and salt.
- Cover and cook on low heat for 10 minutes, stirring now and then.
- 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.