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.

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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.

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Serve hot with chappathi.