Gawar /Cluster Bean ki Sabzi



Gawar

  

Gawar are one of the many veggie dishes that I love. They are easy to cook and go beautifully with either rotis or boiled rice. 

 1 cups gawar beans, ends trimmed and cut into 1 inch pieces
1 onion, chopped finely
 1 tomatoes, chopped

1 potato ,chopped( u can use any thing like potatoes, prawns)
 2 tbsp oil
 1/2 tsp cumin seeds

few leaves of curry patta



curry patta

 1/2 tsp turmeric powder
 11/2tsp red chili powder

1 tbsp roasted n grind ed dry coconut powder
 salt to taste
  2 tbsp chopped coriander leaves

Heat oil, add the cumin seeds and  curry patta let them splutter. Then add the chopped onions and fry until golden. Now add the chopped tomatoes. Cook until all the moisture has evaporated. Add the chopped beans, followed by the turmeric,red chili powder . Sprinkle some salt. Stir together and cook for a couple of minutes, then add half a cup of water and cover the pot. Set the heat on medium-low. add roasted coconut powder .Cook until the beans are soft and well-done. If needed you can add some more water.

Once ready, add chopped coriander. Turn off the heat and serve with rotis

Ginger-Garlic Paste

The key is to use equal amounts of fresh Ginger and Garlic  doesn’t matter which unit of measure you use.

100 gms Ginger, peeled and chopped

100 gms Garlic, peeled and chopped

½ Cup Water (or as required)

Wash ginger thoroughly, scratch away black spots and dirty spots on ginger roots, peel garlic

Grind together all ingredients into a paste. It could be store in fridge for 2-3 weeks.

Fried Onions (Barista)

                    Barista is fried onion that is prepared and stored to help quicken any recipe.

It’s very helpful when you are in a hurry.

Onions – as many as required, sliced

Oil to fry

Heat oil in a pan and add the onions.

Add a pinch of sugar to quicken browning if you want.

 I prefer not to, but you can add it if you are in a hurry.

Keep stirring the onions so that they are evenly brown. Cook until the onions are light golden in color and take out the onions immediately because by the time you get all the onion out it will get a little darker.

Note: Do not over cook because if the onions get even slightly burnt, they leave a bitter taste 

 The fried onions can also be used as a topping to other dishes and mostly used in Briyanis,Qorma

Wada Pav

Ingredients

Filling

6-8 medium sized boiled potatoes

pav ( A kind of bun, In India it is known as Pav) - If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls.

Masala

1 small piece ginger,

4-5 flakes garlic,

4-5 (or more) green chilies,

1/2 cup cilantro/coriander leaves (chopped),

Tempering

1 teaspoon turmeric powder,

8-10 curry leaves,

2 teaspoon mustard seeds,

1/4 tsp asafoetida,

1 tbsp oil

Cover

2 cups gram flour (besan),

approx. 1 cup water,

1 tsp turmeric powder,

1 tsp chili powder(optional),

salt to taste

oil for frying

Method

Grind ginger, garlic and green chilies together into a paste.

Peel and mash potatoes with a potato masher (or simply use hands). Do not mash completely. Let some small chunks remain.

Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.

Put 1 tbsp oil in a pan/kadai. Add mustard seeds. When they splutter, add turmeric powder and curry leaves. Pour this tempering over the mashed potatoes and mix gently.

Make small balls of mashed potato mixture. (You can flatten the balls if you like)

Add some salt, turmeric powder and chili powder to the gram flour. Add water gradually and keep mixing with a spoon or wire whisk. Remove lumps if any. The batter should not be too watery or too thick. If lifted by a spatula, it should flow in a ribbon like consistency.

Heat some oil in a pan. To check if oil is heated enough, drop some batter in the oil. If the batter immediately floats on the surface of the oil, the oil is ready. Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.

Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil. Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process. Like this, fry all the vadas until golden. Remove on a paper towel and drain. Batata Vadas are ready.

For Vada Pav, split Pav keeping the base intact and spread green chutney inside it. Place the vada in it. Serve hot.