Guvar phali ki sabji- a simple yet delicious summer special cluster bean and yogurt curry
Guvar phali/ Gawar phali is a humble and easy to grow vegetable . It start arriving in the market during summer and monsoon. Though it grows easily everywhere but consumed mostly in Rajasthan, fresh and dried both version are popular in Rajasthan and used in various ways.
Guvar phali sabji is a very easy to make recipe . It is made in each state of India but the preparation may vary depending on the spices they use . Mostly it is made in a dry or semi dry version. Guvar phali ki sabji is most popular in the states of Rajasthan, Gujarat and Uttar Pradesh. Guvar phali is also sun dried and used as kachri after frying.
This vegetable is healthy, fiber rich and taste delicious even when cooked with minimum spices. In Rajasthan they make a recipe in which they just give dhungar and add few spices in boiled guvar phali and still it taste amazing, will post that recipe soon..
I have posted few guvar sabji recipes in my blog , you can check those too. This is also a simple yet delicious semi thick curry made using yogurt, you can adjust the consistency as per your choice by adding more or less water in the gravy.
This Dahi wali Guvar ki curry goes well with paratha or rice both and a good recipe to pack in lunch box .
When choosing guvar phali try to select which are thin, fresh and young . As the one which are thick and mature are not that good in taste and you have to remove the fibrous side threads else they may stuck in your teeth.
you can also check these recipes-
- Guvar Phali ki Kachri
- Baked Cheesy Mushroom
- Aam Chana Methi ka Achar
- Guvar Phali Aloo ki sabji
- Bharwa Turai
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Ingredients
- 250 gm Cluster beans /Guvar phali
- 3/4 cup Yogurt/Curd
- 1 tsp Gram flour / Besan
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1/2 tsp Turmeric Powder / Haldi Powder
- to taste Salt / Namak
- 1 tbsp Dried Fenugreek / Kasoori Methi
- Pinch Sugar / Chini
- 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
tempering/ tadka
- 3 tbsp Mustard Oil / Sarso ka tel
- 1/2 tsp Carom Seeds / Ajwain
- 1/2 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 2 Green Chillies / Hari Mirch
Instructions
- Wash the cluster beans and trim both the ends and if they are tender then chop into small pieces of around 1 inches but if they are hard and mature then peel and remove the strings from the sides
- In the pressure cooker add a glass of water and the chopped cluster beans and pressure cook for a whistles or cook in a pan till almost done but don't over cook.
- Now drain the beans in a colander and reserve a cup of water from the cooker .
- In a bowl take the curd , whisk it well and then add gram flour and all the spices in it and mix well.
- Heat oil in a pan and then add ajwain and cumin seed, then add asafoetida and the chopped green chilies and stir for few seconds.
- Now lower the heat and add the curd and spice mixture in the pan and keep stirring it till it start boiling.
- Now cover with a lid and let it cook for 2--3 minutes on low heat.
- Now add the boiled cluster beans, sugar and 1/4 cup water (in which we boiled the cluster beans )and mix it.you can adjust the quantity of water as per your preference, can add more or less.
- Cover and let it cook for 3-4 minutes on low heat till oil start coming on top.
- Now switch off the heat and add chopped fresh coriander and enjoy with rice or paratha .
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