Ingredients
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250 gms Gawar phali (cluster beans)
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3 tbs Oil
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1/2 tspn Asafoetida
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1/2 tspn Turmeric powder
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1/2 tspn Jeera
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Few Curry leaf
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1/4 cup Roasted peanut powder
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8 - 10 Garlic
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Plum sized Coriander leaves
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As required Salt
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1 tspn Kashmiri chilli powder
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1/2 tspn Red chilli powder
Directions
Nutritional fact:
Cluster beans are rich in energy, moisture, protein, fat, carbohydrates, fiber, calcium, Iron and phosphorus.
Cluster beans are rich in protein, vitamin C, and iron. Vitamin C boosts your immunity, and iron helps prevent anemia.
Unique recipe method:
- Break into pieces with your hands, as doing it this way gives a different taste to cluster beans than cutting them using a knife.
- Add oil, asafoetida, turmeric powder, jeera, and curry leaf and sauté for 10 seconds in low flame to no flame depending on how hot the oil is.
- Add the chopped and washed cluster beans into the sauté pan. For the first five minutes, cook on a high flame and set it to a slow flame by adding some water into the pan. An alternate way is that it can be steamed as well. But there will be a huge taste difference. Once we steam the natural flavour of the beans is lost.
- Cluster beans take time to cook hence cover and cook them for a minimum of 15 – 20 mins or until fully cooked.
- In a blender jar add roasted peanuts, garlic, and coriander leaves. Pulse the grind to medium-coarse. Add salt, Kashmiri chili powder, and red chili powder.
- Cover and cook for 5 minutes or until the pungent raw smell of garlic has gone.
Tastes delicious with less than 5 ingredients. Even kids will love eating it.
Serve hot with chapati—the best combination. I prefer thin, piping hot ‘Phulka’ chapati over butter/oil.
