Guvar Phali Aloo Ki Sabzi- Cluster beans and potatoes cooked in a tangy tomato curry
These beans are slightly bitter in taste and have a tougher texture as compared to to french beans or long beans. The edge of these beans is especially fibrous, and you’ll have to de-string it.
This step adds extra 5-10 minutes to the process, but is very important to ensure that the dish doesn’t end up being excessively chewy. Once you remove the side stringes of guvar pahali , it is preferable to steam or boil the beans first, in case you to plan to make a stir fry or dry curry.
As this is a heavier vegetable to digest, it is always a good idea to add a little ajwain (carom seeds)and Hing/ asafoetida to the tempering. It helps the digestion, and adds a great taste too.
The version I am posting today is a “wet curry” (or patli / rasedaar subzi). For a dry stir fried version of guvar ki phali, you may want to look at these recipe links-
- Guvar phali ki subzi
- Ker Sangri Ki Sabzi
- Guvar Dhokli Nu Shaak
- Valor Muthiya Ki Sabzi
- Sem baigan Ki Sabzi
- Beans Thoran
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Guvar Phali aur Aloo ki Subzi / Cluster beans and potatoes in a tomato broth
Ingredients
- 175 Cluster beans /Guvar phali
- 200 Potatoes / Aloo
- 2 medium Tomato / Tamatar pureed
- 1 tsp Green Chillies / Hari Mirch chopped
- 1 tsp Ginger / Adrak chopped
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 1 tsp Red Chilli powder / Laal mirch powder
- to taste salt
- pinch Sugar / Chini
- 3/4 cup Water / Paani
- 1.5 tsp Lemon Juice / Nimbu Ka Ras
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
tempering/ tadka
- 3 tbsp Mustard Oil / Sarson ka tel or any cooking oil
- 3/4 tsp Cumin Seeds / Sabut Jeera
- 3/4 tsp Carom Seeds / Ajwain
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Wash and remove/peel the side string the guvar phalis and Chop to make big pieces of about 1 inches.
- Peel and chop potato into big pieces. grind tomato and make a smooth puree
- Heat oil in a pressure cooker. Add cumin and carom seeds,when they start crackling add asafoetida.
- Now add chopped tomatoes ,salt and all the add powdered spices and stir fry till oil start leaving the sides.
- Add chopped guvar phali and potatoes and stir for a minute and then add water(3/4 - 1 cup approx)
- Mix and pressure cook for about 2-3 whistles or cook till done.(cooking time depends on the quality of your guvar phali,if its tender it will cook quickly but hard mature guvar takes little extra time to cook)
- Open the cooker when cool down completely.
- Add lemon juice ,pinch of sugar and fresh coriander and mix.
- Serve hot with roti,paratha or daal rice combo.
I cooked it for my wife today. Hope I would be able to surprise her
Dish looks very tempting.
When do you add ginger-green chili?
Today I've cooked it.. but instead of gavar i've used string beans.. 🙂
beautiful sabzi dear
Really tempting curry