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| Prep Time | 20 minutes |
| Servings |
people
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Ingredients
- Guar /cluster beans cut into 1” pieces : 250 gm -
- Finely chopped tomatoes : 2 nos -
- Garlic ginger paste : 1 tsp -
- Green chilies finely chopped : 2 - 3 nos
- Red chilli powder : ½ tsp -
- Coriander powder : ½ tsp -
- Turmeric powder : 2 tsp -
- Cumin seeds : ½ tsp -
- Mustard seeds : ½ tsp -
- Garam masala powder : ½ tsp -
- Dry mango powder : ¼ tsp -
- Oil : 2 tsp -
- Salt to taste -
Ingredients
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Instructions
- Cut the guar into 1” pieces wash and keep aside.
- Heat oil in a pan and add rye / mustard seeds and allow it to crackle.
- Enter Step
- Now add cumin seeds, green chillies and ginger - garlic paste. Cook for 2 minutes on low flame stirring all the while.
- Add chopped tomatoes, salt, red chilli powder, turmeric powder and mix well.
- Cover and cook on a low flame for 3 - 4 minutes until the oil separates from the masala.
- Add guar and coriander powder and sauté for 2 minutes.
- Add ½ cup water and garam masala powder and mix well.
- Cover the pan and cook on a low flame for 15 - 20 minutes or until the guar is cooked.
- Add dry mango powder and mix well.
- Enter Step
- Serve hot with chappathi.
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