The name might be familiar to many of you, for those who are not aware the name Guar…roughly got translated over the ages as Gwaar which means Idiot in Hindi. As it is a green vegetable and packed with Vitamins and Minerals like Vitamin A, B and K and minerals potassium, iron and calcium, it is definitely not a hit with kids and fussy eaters. I still remember my dad refusing to eat this stating he’s not an idiot :p and till date have witnessed many kids running away from it. Main turn off is the side string that is there in almost all bean family vegetables. This one has slightly thick and hard side string but easy to remove. It is abundantly available in Rajasthan and part of the staple diet of Rajasthani’s and also Bhargava community. Usually it is cooked in one go in kadhai / deep cooking pot, but I always steam it first in a pressure cooker and then cook it in spices as it reduce the cooking time.
Preparation time- 10 min
Cooking time- 10 min
Cluster Beans / Guar phalli – 250 g
Cumin Seeds- ½ tsp
Turmeric powder- ½ tsp
Coriander powder- 1 tsp
Red chili powder- ½ tsp
Salt- as per taste
Oil (reined oil or vegetable oil as per your choice) – 1 tbsp
Amchoor / dry mango powder- ½ tsp
Wash and cut the edges of beans, while cutting the edge u while find the string coming off easily, pull it till the end and cut it. Chop the beans and add them to the pressure cooker with salt and half turmeric. Cook till one whistle. In a deep bottom pan / kadhai add oil, once it is hot enough add asafetida, cumin seeds and allow the seeds to crackle. Now add rest of turmeric powder, coriander powder, and red chilli powder. Stir for ½ min and then add the boiled beans. Stir for 2 minutes till the oil separates and then add amchoor / dry mango powder. Cover and let it cook 1 minute, turn the gas off. Let it stay covered with the lid for 1-2 minutes so as to let it cook it its own steam.
Guar phalli sabji is ready; it is usually savored with Roti and curd.