Sun dried Guvar Kachri- Cluster beans boiled and then sun dried
In India Sun dried items are usually made before the arrivals of summer , around the Holi festival time.In North India we usually sun dry different types of papad and chips to consume whole year and deep fry them when needed. In southern and Northern India different types of vegetables are also sun dried called as Vathal or kachri.
Cluster beans/ gavar, Bhindi, lotus stem ,Tindora , bitter gourd, green chilies, turkey berry,brinjal etc are sun dried and stored and then fried and sprinkled with dry spices. These kachris are served as a side dish with khichdi, daal chawal etc. In North we usually just cut the vegetables and sun dry them but In southern part usually they are either soaked in yogurt or tamarind water. This process gives a nice tangy taste to the dried vegetables.
In Rajasthan they sun dry kachri, kair, lasoda ,tent etc and then a delicious ker sangri ki sabji is made using these dry vegetables.
To sun dry the vegetables the process is quite different for each vegetable, some are par boiled , some are dried without boiling , some are also soaked in yogurt or tamarind water .Sun drying takes 3-6 days depending on the heat and variety of the vegetable. When they are completely dried then they are stored in an airtight container and fried in hot oil when needed. These kachris are best served with khichdi, daal chawal and curd rice. These sun dried vegetables are a good healthy substitute of papads.
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sun dried Guvar Phali | kothavarangai Vathal
Ingredients
- 1/2 kg Cluster beans /Guvar phali
- 1 tbsp salt
- 1 tsp turmeric
- enough Cooking Oil to deep fry
to sprinkle on fried kachri
- 1 tsp Red Chilli powder / Laal mirch powder
- 1 tsp Mango Powder / Amchoor Powder
Instructions
- wash the cluster beans with war=ter , if they are quite long then cut into two pieces.
- Heat 5 cups of water in a broad pan and add salt and turmeric.
- When it start boiling then add the cluster beans and cook for around 4-5 minutes on medium heat or cook till they slightly change its colour.
- Now drain it over a colander and drain the water completely.
- Spread it on a cloth or plate and sun dry for 3-4 days or till it dry completely.
- Kachris are ready now , store them in an airtight jar until use.
- When you want to serve fry them in hot oil to a nice golden colour.
- When done drain on a paper napkin and sprinkle chili powder and mango powder or chaat masala . or use as it is , addition of masala is totally optional.
- Enjoy with khichdi, daal chawal or with any meal of your choice.
Notes
Nutrition