ગવાર નું શાક|Guvar nu shak | Guvarfalisabzi | Cluster beans sabzi#Daxa.s_cook_book# viral

◆◆INGREDIENTS◆◆

For masala
▢7-8 garlic cloves
▢2 tbsp kashmiri red chilli powder
▢1 tbsp coriander powder
▢½ tsp cumin seeds
▢½ tsp fennel seeds
▢1 tbsp white sesame seeds
▢¼ cup chavanu - mix farsan
▢¼ cup papdi gathiya

◆◆For Guvar sabzi◆◆

▢350 grm or 3.5 cup guvar - guvarfali or cluster beans
▢½ cup oil - for frying and sabzi
▢½ tsp carom seeds
▢Pinch of hing
▢½ tsp cumin seeds
▢½ tsp ginger paste
▢1 tsp green chilli paste
▢2 chopped tomatoes
▢½ tsp turmeric powder
▢Salt to taste
▢Masala
▢½ cup water
▢1 tbsp jaggery
▢½ tsp garam masala
▢1 tsp lemon juice
▢Coriander leaves

◆◆INSTRUCTIONS◆◆

● Wash guvar and dry it completely. cut the head and tail (top and bottom part) and discard them.

● Cut into half and chop all in the same way.

● Heat the oil in a pan add guvar and fry them on medium-high flame. Stir it occasionally.

● Meanwhile in a mortal-pestle, add garlic cloves, red chili powder, coriander powder, cumin seeds, fennel seeds, sesame seeds, chavanu, and gathiya. Make it into a coarse powder. Masala is ready.

● After 7-10 minutes, check by breaking a guvar with a spatula. If it breaks easily without any effort means, it is cooked and tender. Take it out into a plate and keep it aside.

● Now in the same pan, add carom seeds, hing, and cumin seeds. Sauté for a minute.

● Add ginger and green chilli paste. Sauté it.

● Then add chopped tomatoes, turmeric powder, and salt. Cook till tomato becomes soft and mashy.

● Now add prepared masala and cook till oil separates from its sides.

● Add fried guvar and mix it with masala.

● Then add water and mix well. cover and cook sabji for 5 minutes on low flame.

● Add jaggery, garam masala, and lemon juice. Mix well.
Garnish with coriander leaves and serve.

◆◆NOTES◆◆

● You can store masala in the refrigerator for 3-4 days in an airtight container.

● Cover and cook sabzi for 5 minutes, so the flavor of masala is absorbed into guvar.
Masala guvar sabzi tastes great with roti and aamras.