Gavarphali Ki Sabji Recipe (Rajasthani Style)
Gavarphali Ki Sabji is a popular vegetarian dish from Rajasthan, known for its simple yet flavorful preparation. This curry made from cluster beans (Gawar) is spiced with traditional Rajasthani spices, making it a wholesome and nutritious option. It pairs wonderfully with roti (phulka) or rice, and is often served alongside dal or raita. Here’s how to make it step by step for a delightful meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Gavar Phali (Cluster Beans) | 2 cups (cleaned and chopped) |
| Onion | 1 (chopped) |
| Tomato | 2 (chopped) |
| Garlic cloves | 3 (finely chopped) |
| Ginger | 1/2 tsp (grated) |
| Coriander powder | 2 tsp |
| Cooking oil | 1 tbsp |
| Mustard seeds (Rai) | 1 tsp |
| Cumin seeds (Jeera) | 1 tsp |
| Red chili powder | 1 1/2 tsp |
| Turmeric powder | 1/2 tsp |
| Asafoetida (Hing) | 1/2 tsp |
| Salt | To taste |
| Fresh coriander (for garnish) | As required |
| Water | 1/4 cup |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: Rajasthani
Course: Lunch
Diet: Vegetarian
Instructions:
-
Prepare the base:
Start by heating 1 tablespoon of oil in a pressure cooker on medium heat. Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Let them splutter for a few seconds. This creates a fragrant base for the curry. -
-
Add spices and aromatics:
Quickly add 1/2 teaspoon of asafoetida (hing), 1/2 teaspoon of turmeric powder, and the finely chopped garlic and onion. Stir well and cook for 2-3 minutes until the onions turn translucent and the garlic releases its aroma. -
Season the dish:
Add 1 1/2 teaspoons of red chili powder, 1/2 teaspoon of grated ginger, and 2 teaspoons of coriander powder. Stir the mixture and let it cook for another 30 seconds, allowing the spices to bloom. -
Add the main ingredients:
Now, add the chopped 2 tomatoes and 2 cups of gavarphali (cluster beans). Mix them well with the sautéed spices. The tomatoes will soften, creating a nice base for the curry. -
Cook under pressure:
Add salt to taste and 1/4 cup of water. Stir to combine. Close the pressure cooker lid and cook on high heat for 1 whistle (or 1 city). After the whistle, reduce the heat to low and let it simmer for an additional 5 minutes to ensure the beans are tender and the flavors are well melded. -
Release pressure and garnish:
Turn off the gas and allow the pressure to release naturally. Once the pressure is released, open the cooker. Garnish the Gavarphali Ki Sabji with freshly chopped green coriander leaves. -
Serving suggestions:
Serve this delicious Gavarphali Ki Sabji hot with roti (phulka), rice, or enjoy it with dal and raita for a wholesome, nutritious meal.
Tips for the Perfect Gavarphali Ki Sabji:
- Freshness of the beans: Make sure to use fresh and tender cluster beans (gavarphali) for the best texture and flavor.
- Adjust the spiciness: Feel free to adjust the amount of red chili powder according to your spice preference.
- Low heat cooking: After pressure cooking, simmer the sabji on low heat to allow the beans to absorb all the flavors from the spices.
- Add a twist: You can also add a pinch of garam masala at the end for a richer flavor profile.
This Gavarphali Ki Sabji recipe is a great addition to your regular lunch or dinner menu, bringing a taste of traditional Rajasthani cuisine right to your table. The combination of spices, vegetables, and the humble gavarphali makes it not only delicious but also a healthy choice for the whole family.
