Gavarfali ki Subji

Gavarfali or "cluster beans" as they are also called, are an integeral part of Rajasthani cooking. They are always strung and boiled before use. There are quite a few ways in which this vegetable is cooked. One way is with potatoes and dried spices. nother way is with a variety of other vegetables like !anch"el ki #ubji. $y favourite way is however, the one given below.

Ingredients % cups gavarfali &cluster beans' ( cup fresh curds, beaten ( tablespoon coriander &dhania' powder % teaspoons chilli powder % teaspoons )engal gra" flour &besan' ( teaspoon cu"in seeds &jeera' (*% teaspoon "ustard seeds &rai' (*+ teaspoon asafoetida &hing' ( teaspoon fennel seeds &saunf' , curry leaves % tablespoons oil salt to taste How To Proceed -lean the gavarfali by re"oving the ends and edged fibre &stringing the"'. !ressure cook the gavarfali in water for % whistles and drain out all the water. -o"bine the curds, coriander powder, chilli powder, gra" flour and salt and whisk well. /eat the oil in a pan and add the cu"in seeds, "ustard seeds, asafoetida and fennel seeds. 0hen the seeds crackle, add the curd "i1ture, curry leaves and 2 cup of water and "i1 well. )ring to a boil and si""er for + to , "inutes, while stirring continously. dd the gavarfali and "i1 well. #i""er for another % to . "inutes. #erve hot with rotis.

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