My husband loves this Cluster Bean & Potato Curry. I think it's because I add a little sweetness to counteract the slight bitterness the beans have. But you can try it with or without the sweetener. And the way I cook it is different too: I pressure cook the curry twice to avoid overcooking the potatoes or undercooking the beans! Give it a go!
Enjoy this curry with my Gujarati Dal, Roti and Rice to make a full Gujarati meal! Enjoy!
Guvar Bateta Nu Shak Recipe Prep Time: 30 Minutes (Approx)
Serves 3-4 People
INGREDIENTS:
2 Cups Guvar (Cluster Beans) Cut (175g)
½ Medium Onion
1 Medium Potato (140g)
¼ Cup Oil
1 Dry Red Chili
½ tspn Mustard Seeds
¼ tspn Ajwain or Carom Seeds
½ tspn Hing / Asafoetida
2 tspn Ginger-Garlic-Chili Paste
½ tspn Turmeric
1/2 tspn Red Chili Powder
1 tspn Coriander-Cumin Powder
3/4 tspn Salt
1 tspn Tomato Puree
1/2 to 1 tspn Gor or Brown Sugar (optional)
METHOD:
Heat up a pan on medium-high heat for a minute or so.
Then add the oil and let it heat up.
Add the mustard seeds and let them pop.
Add the dry red chili and the ajwain seeds and then the hing. Let it sizzle for a few seconds.
Add the cluster beans. Stir.
Add the spices (except the for the gor or sugar). Reduce the heat slightly. Stir and fry this for a minute or two so the raw smell goes away.
Add 1/4 cup or 60 ml water.
Pressure cook for 2 whistles, or just over 2 minutes. Then turn off the heat and let the pressure release naturally. This takes about 10 minutes.
Add the sliced onions and the potatoes along with 1/4 cup or 60ml water. Stir to mix in.
Pressure cook again for 2 whistles or just over 2 minutes. Let the pressure release naturally again.
Finally, add the gor or sugar and stir this in until it has melted. Then garnish with coriander. ENJOY!!
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