Gavaar Aloo Sabzi is a simple sabzi made with cluster beans, potatoes, onion, tomatoes and spices.
The humdrum or boring cluster beans (gavaar) is not liked by many. In fact, my kids start making faces when I buy gavaar. But owing to its nutritional content, I make it a point to make Gavaar sabzi atleast once in 3 weeks. However, unpopular gavaar might be with some, I must admit that gavaar when cooked with onion, tomatoes and spices tastes really good and pairs well with hot rotis. Here is the recipe:
300 grams cluster beans (gavaar)
1 potato (aloo)
2 tbsp oil (tel)
1 tsp carom seeds (ajwain)
A pinch of asafoetida (hing)
1 onion, finely chopped (pyaaz)
1 tomato, finely chopped (tamatar)
5 cloves of garlic, finely chopped (lehsun)
½ tsp turmeric powder (haldi)
1 tsp red chilly powder (laal mirch)
A pinch of garam masala
Small piece of jaggery (gud) – optional
Salt as per taste (namak)
- Wash and string papdi (cluster beans) and cut them into small (around 1 inch) pieces.
- Peel the potato and cut into small cubes.
- Heat 2 tbsp oil in a pan.
- Add carom seeds.
- When the seeds start crackling, add asafoetida and chopped garlic.
- Saute for few seconds.
- Add chopped onion and saute for a minute.
- Add chopped tomato and saute.
- When the tomatoes start turning soft, add chopped potato and chopped cluster beans.
- Add turmeric powder, salt and mix well.
- Cook covered for 7 to 10 minutes.
- After 10 minutes, uncover the pan, add red chilly powder and garam masala. Mix well.
- Cover and cook again for 2 minutes.
- Gavaar Aloo sabzi is ready to be served with hot rotis.
- A small piece of jaggery can be added while cooking this vegetable though I have not added jaggery.
- Alongwith the chilly powder and garam masala, you can also add 2 tbsp of fresh grated coconut.
- When you cover the pan and cook the vegetable, it releases moisture and hence there is no need to add water while cooking. However, if you find that the vegetable is getting dry, you can add little water and cook.
WATCH RECIPE VIDEO: