Photograph: Kind courtesy Leslie Seaton/Wikimedia Commons
What sabzi should you pack in your lunch dabba tomorrow? This is a perennially puzzling question for many.
It is often challenging to come up with something healthy and delicious for an office tiffin lunch, that can be quickly rustled up in the morning before departing home.
Gawar Stir Fry is a simple, tasty option, especially ideal for the monsoon season.
Gawar chi sheng or cluster beans are easily available in sabzi mandis during these upcoming months. And because they are harvested off a creeper plant, above the ground, folks prefer eating them on rainy days.
It is also a perfect everyday healthily prepared tadkari (vegetable), as oil and masalas are sparingly used. Serve it up with just rotis and it still makes a hearty meal.
Gawar Stir Fry
Serves: 1-2
Ingredients
- 1 cup or about 200 gm gawar chi sheng or cluster beans, chopped into 1-inch pieces
- 1 onion, finely chopped
- 1 tomato, chopped
- 2 pods garlic, finely chopped
- ½-inch piece ginger, grated
- 2 tbsp or coarsely ground roasted peanuts
- 1 tsp dhania or coriander powder
- 1 tsp red chilly powder
- ½ tsp haldi or turmeric powder
- ½ tsp jeera or cumin seeds
- ½ rai or mustard seeds
- 1 tbsp oil
- Water
- Salt to taste, about 1 tap
- 1 tsp neebu or lemon juice, or else use aamchur or dry mango powder
Method
- Heat the oil in a kadhai over medium heat and add the cumin seeds and the mustard seeds.
Once it crackles, add the onion, ginger, garlic and sauté until the onions become translucent.
Add tomatoes and fry till mushy.
Now mix in the turmeric powder, red chilly powder, coriander powder and give it a good stir.
Then add the gawar, peanut powder, salt to taste and sprinkle a little water.
Cover and cook over low heat for 10-12 minutes.
Stir the beans intermittently.
Add lemon juice or aamchur powder and serve hot with rots, parathas or dal-bhaath.
