Gavar is called chavalikayi or gori kayi in Kannada .It is cluster beans in English. I had a colleague in my office ( when I worked outside home ) who would make a lip smacking gavar sabzi. Lip smacking, because, I have never liked gavar . I asked her for recipe & did try it, some time. I liked it & yet, my un fondness for gavar disallowed me to making it often.
After my marriage I realized, that whatever sabzis I disliked, are liked by my husband. Like is, too mild a word. It should be loved.My husband loves veggies for which I have no liking .So, I had to start cooking gavar on a weekly basis. And I am eating it too, as gavar has numerous health benefits.
Here's my recipe or rather my colleague's recipe ....
Ingredients : 250 gm gavar ( stringed & washed & broken into 1/2 inch pieces by hand), 1/2 tsp ajwain , 1 potato deskinned & chopped into cubes,1 tbsp milk, 1/2 tsp Mazeedar Maharashtra masala ( goda masala), 1/2 tsp red chilli powder ( optional ), 1/4 tsp haldi, 1/2 tsp hing powder, 1/2 tsp jaggery, 1/2 tbsp oil, 1 byadgi mirchi ( optional -a type of dry red chilli ) , salt to taste.
Method : I hardly ever chop gavar after stringing them. I prefer to break them into smaller pieces by hand. I had read that vegetables handled with hands have more taste than chopped ones. So wherever, I can skip chopping, I manage with my hands or rather fingers.
In a kadhai, heat oil.Add ajwain seeds.Add hing. Let it all become aromatic. Add the byadgi mirch pieces ( optional ) ) Add in the cubed poatatoes & mix all nicely. Add haldi. Mix all nicely. The potato cubes would have become coated with hing, haldi & ajwain.Let it cook for about five minutes. Keep stirring after 2 minutes. Add the broken cluster beans pieces .Mix all nicely in kadahai. Cover with a lid & cook for five minutes. Add 1-2 tbsp water. Mix all ingredients nicely. Cover with lid & cook for five to ten minutes. Add milk. Give it a good stir so that all ingredients get nicely coated with milk.. Add jaggery & salt. Mix all ingredients again. Cook for another five minutes. Open lid & check if potato cubes & cluster beans have become tender & are cooked. Add Mazeedar Maharashtra powder to the kadahi .Give all the ingredients in the kadhai a good stir. Cook for another five minutes. Add a little water if the kadhai mix has got very dry. Cook for another five minutes by covering with lid. Put off gas. Gavar ki sabzi is ready to be served.
Another method is to pressure cook washed gavar pieces along with potato cubes to which haldi & salt has been added. Pressure cook for 2 whistles. Keep aside.
In a kadahi, add oil.Heat it up.Add ajwain seeds & hing. Add broken byadgi pieces. Give all ingredients a good mix. Add the cooked veggie mix of gavar & potato cubes.Add milk .Mix all ingredient again. Add jaggery, salt, red chilli powder & Mazeedar Maharashtra masala . Give the mix in the kadahi a good stir. Cook for five minutes with lid covered. Put off gas. Gavar sabzi is ready to be served .
For a tangy flavour, one can squeeze a lemon on the sabzi .
Sometimes, I like to eat kadak rotis which have remained on hot tava . This sabzi, I like with kadak papad like roti .And maybe, a few slices of raw onion or cucumber !
After my marriage I realized, that whatever sabzis I disliked, are liked by my husband. Like is, too mild a word. It should be loved.My husband loves veggies for which I have no liking .So, I had to start cooking gavar on a weekly basis. And I am eating it too, as gavar has numerous health benefits.
Here's my recipe or rather my colleague's recipe ....
Ingredients : 250 gm gavar ( stringed & washed & broken into 1/2 inch pieces by hand), 1/2 tsp ajwain , 1 potato deskinned & chopped into cubes,1 tbsp milk, 1/2 tsp Mazeedar Maharashtra masala ( goda masala), 1/2 tsp red chilli powder ( optional ), 1/4 tsp haldi, 1/2 tsp hing powder, 1/2 tsp jaggery, 1/2 tbsp oil, 1 byadgi mirchi ( optional -a type of dry red chilli ) , salt to taste.
Method : I hardly ever chop gavar after stringing them. I prefer to break them into smaller pieces by hand. I had read that vegetables handled with hands have more taste than chopped ones. So wherever, I can skip chopping, I manage with my hands or rather fingers.
In a kadhai, heat oil.Add ajwain seeds.Add hing. Let it all become aromatic. Add the byadgi mirch pieces ( optional ) ) Add in the cubed poatatoes & mix all nicely. Add haldi. Mix all nicely. The potato cubes would have become coated with hing, haldi & ajwain.Let it cook for about five minutes. Keep stirring after 2 minutes. Add the broken cluster beans pieces .Mix all nicely in kadahai. Cover with a lid & cook for five minutes. Add 1-2 tbsp water. Mix all ingredients nicely. Cover with lid & cook for five to ten minutes. Add milk. Give it a good stir so that all ingredients get nicely coated with milk.. Add jaggery & salt. Mix all ingredients again. Cook for another five minutes. Open lid & check if potato cubes & cluster beans have become tender & are cooked. Add Mazeedar Maharashtra powder to the kadahi .Give all the ingredients in the kadhai a good stir. Cook for another five minutes. Add a little water if the kadhai mix has got very dry. Cook for another five minutes by covering with lid. Put off gas. Gavar ki sabzi is ready to be served.
Another method is to pressure cook washed gavar pieces along with potato cubes to which haldi & salt has been added. Pressure cook for 2 whistles. Keep aside.
In a kadahi, add oil.Heat it up.Add ajwain seeds & hing. Add broken byadgi pieces. Give all ingredients a good mix. Add the cooked veggie mix of gavar & potato cubes.Add milk .Mix all ingredient again. Add jaggery, salt, red chilli powder & Mazeedar Maharashtra masala . Give the mix in the kadahi a good stir. Cook for five minutes with lid covered. Put off gas. Gavar sabzi is ready to be served .
For a tangy flavour, one can squeeze a lemon on the sabzi .
Sometimes, I like to eat kadak rotis which have remained on hot tava . This sabzi, I like with kadak papad like roti .And maybe, a few slices of raw onion or cucumber !
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