I like cluster beans (gavarphali/kothavarakkai/gawar) because it is so full of flavour and is a desi vegetable to boot. Also, it lends itself to a variety of dishes, each excellent in flavour and taste. I usually make a simple stir-fry with the basic south Indian tadka, but when I feel festive, I make the stir-fry with moong dal and coconut. I am sharing this recipe today with you all.
Ingredients:
- Cluster beans/gavarfali : 250 gms
- Moong dal : 1/4 cup
- Fresh Coconut (grated) : 2 tbsp
- Sambar powder : 1 tsp
- Red chillies :1-2
- Curry leaves : a few
- Turmeric powder : 1/4 tsp
- Mustard : ½ tsp
- Urad Dal : 1 tsp
- Chana Dal : 1 tsp
- Hing : ½ tsp
- Oil : 1 tsp
- Salt to taste
Method:
- Wash, string and cut cluster beans into small bits.
- Wash and soak moong dal for 30 mins. Drain the water completely.
- In a kadhai, heat the oil, add mustard and when it begin popping, add the dals. Break the chillies into two or three pieces and add along with the hing.
- Once the dals have browned well, add the drained moong dal, sauté for a minute and add haldi powder.
- Now, add the cluster beans, required salt and sprinkle some water. Mix everything well, cover and cook for a 5-7 mins, checking in between to see that the beans are not dry. If needed sprinkle a few tsps water.
- When it is almost cooked, add the sambar powder and mix well. Cover and cook for another minute or so.
- Switch off the flame. Remove to a serving bowl and garnish with fresh coconut.
- Serve with the main meal as a side dish.
Notes:
- If you don’t have sambar powder, you can add ½ tsp chilli powder and ½ tsp dhania powder.
- You can omit the moong dal and make a simple stir-fry too using the other ingredients. It will be yummy.
- Since the recipe has so many dals in it, it is a completely nourishing dish and you can have your rotis with this subzi along with some raita or even dahi to make a balanced meal!
Sabzi is looking very tempting and recipe is also very easy.