Ingredients:
- 250 grams cluster beans (gavar)
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 dry red chilies (broken into pieces)
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (optional, for added spice)
- Salt to taste
- Fresh coriander leaves (for garnish)
Instructions:
- Wash the cluster beans thoroughly and trim off the ends. Cut them into small pieces or leave them whole, as per your preference.
Heat oil in a pan or kadai over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds and broken red chilies. Sauté for a few seconds until the spices release their aroma.
Add asafoetida (hing), turmeric powder, and red chili powder (if using). Stir well to combine the spices.
Add the cluster beans (gavar) to the pan and mix them with the spices. Sprinkle some salt to taste and give it a good stir.
Reduce the heat to low, cover the pan, and let the cluster beans cook for about 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking. The cluster beans should become tender but still have a slight crunch.
Once the cluster beans are cooked, remove the lid and sauté them for another 2-3 minutes on medium-high heat. This will help any excess moisture evaporate and enhance the flavors.
Turn off the heat and transfer the cluster beans stir-fry to a serving dish. Garnish with fresh coriander leaves.
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