, special masala, and regular spices.){kind=link}
Guar sabzi is very simple and easy to make Gujarati-style sabzi is made with Guvar (Guvarfali / cluster beans), special masala, and regular spices. A tasty masala made with garlic, regular spices, and all-time favorite gathiya and chavanu. ย Masala is cooked with guvar till it has developed all the flavors. It has little sweetness, sourness, and spicy in terms of taste, just like any Gujarati food. ย It is generally served as a side dish with roti or paratha.
The key to making tasty Guvar nu shak at home are
- Choose fresh green and medium-thickness guar (cluster beans) for sabzi.
- Fry guar on a medium-high flame, do not fry them on low flame.
- In mortal-pestal crush masala into coarse powder or in mixture jar grind masala on pulses.
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Recipe Video
Guvar nu shak | Guvarfali ki sabzi | Guar sabzi recipe
Ingredients
For masala
- 7-8 garlic cloves
- 2 tbsp kashmiri red chilli powder
- 1 tbsp coriander powder
- ยฝ tsp cumin seeds
- ยฝ tsp fennel seeds
- 1 tbsp white sesame seeds
- ยผ cup chavanu - mix farsan
- ยผ cup papdi gathiya
For Guvar sabzi
- 350 grm or 3.5 cup guvar - guvarfali or cluster beans
- ยฝ cup oil - for frying and sabzi
- ยฝ tsp carom seeds
- Pinch of hing
- ยฝ tsp cumin seeds
- ยฝ tsp ginger paste
- 1 tsp green chilli paste
- 2 chopped tomatoes
- ยฝ tsp turmeric powder
- Salt to taste
- Masala
- ยฝ cup water
- 1 tbsp jaggery
- ยฝ tsp garam masala
- 1 tsp lemon juice
- Coriander leaves
Instructions
- Wash guvar and dry it completely. cut the head and tail (top and bottom part) and discard them.
- Cut into half and chop all in the same way.
- Heat the oil in a pan add guvar and fry them on medium-high flame. Stir it occasionally.
- Meanwhile in a mortal-pestle, add garlic cloves, red chili powder, coriander powder, cumin seeds, fennel seeds, sesame seeds, chavanu, and gathiya. Make it into a coarse powder. Masala is ready.
- After 7-10 minutes, check by breaking a guvar with a spatula. If it breaks easily without any effort means, it is cooked and tender. Take it out into a plate and keep it aside.
- Now in the same pan, add carom seeds, hing, and cumin seeds. Sautรฉ for a minute.
- Add ginger and green chilli paste. Sautรฉ it.
- Then add chopped tomatoes, turmeric powder, and salt. Cook till tomato becomes soft and mashy.
- Now add prepared masala and cook till oil separates from its sides.
- Add fried guvar and mix it with masala.
- Then add water and mix well. cover and cook sabji for 5 minutes on low flame.
- Add jaggery, garam masala, and lemon juice. Mix well.
- Garnish with coriander leaves and serve.
Notes
- You can store masala in the refrigerator for 3-4 days in an airtight container.
- Cover and cook sabzi for 5 minutes, so the flavor of masala is absorbed into guvar.
- Masala guvar sabzi tastes great with roti and aamras
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