Guvar Vadi Ki Sabzi
Guvar Vadi ki sabzi- A delicious curry made with cluster beans and lentil fritters
Servings: -4
Ingredients
- 425 gm Cluster beans /Guvar phali
- 2 tbsp Gram flour / Besan
- 1/2 tsp Sugar / Chini
- 2 small Tomatoes / Tamatar finely chopped
- to taste Salt / Namak
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1 tsp Red Chili Powder/ Laal Mirch
- 1 tbsp Ginger / Adrak chopped
- 2 tsp Lemon Juice / Nimbu Ka Ras
- 1/3 cup Fresh Coriander / Cilantro / Hara Dhaniya chopped
for making vadi
- 1/3 cup White lentil/urad daal
- 1 Green Chillies / Hari Mirch
- pinch Asafoetida / Hing powder
- 1/4 tsp Salt / Namak
Tempering/ tadka
- 3 tbsp Cooking Oil
- 1 tsp Mustard Seeds / Rai *
- 1/4 tsp Carom Seeds / Ajwain
- 1/4 tsp Asafoetida / Hing powder
- 3 Green Chillies / Hari Mirch chopped
- 10 Curry Leaves / Kadi Patta
Instructions
- Wash and soak urad daal/ white lentil for 3 hours
- De- string the guvar ki phali and chop to make 1 inch long pieces.
- Grind urad daal with green chili and make a medium thick paste. Now add salt and asafoetida and whisk it to make fluffy and light.
- Heat oil in a pan and make small size vada's from the urad daal batter and fry to a nice golden colour. Drain and keep aside.
- In a pressure cook add 3 cups of water, chopped guvar pahali,1/4 tsp salt, 1/4 tsp turmeric and pressure cook for 2 whistles.
- When the pressure cool down ,open the cooker and drain the boiled guvar on a colander.
- Take 2 tbsp gram flour and mix with 1/2 cup of water and make a smooth, lump free paste
- Heat oil in a pan and add the tempering ingredients , when mustard seeds start to crackle then add the chopped tomatoes and stir for a minutes.
- Now add chili powder, turmeric, dhaniya powder,salt and the gram flour mixture, stir.
- Now add 2 cups of water in the pan and let it come to a rolling boil .
- When water start boiling add the boiled guvar ki phali, ginger and let it boil for 2-3 minutes.
- Now add the fried vadi's and sugar and cover the pan with a lid and simmer till the vadi's swell up and become soft. You can add some hot water at this step if the curry become dry.
- Now add chopped coriander and lemon juice in the curry and switch off the flame.
- Serve hot with roti or with daal -chawal meal.