This delicately flavored vegetable, makes an appearance on our dinner table ever so often . Although we would love to enjoy it more frequently,they are hard to come by fresh and tender.When we found these last week at our fresh produce market,they immediately jumped into our cart !
These pretty little cluster of beans have to be made with the right amount of spices and be cooked until just tender to retain its flavor. Cutting these with a knife is supposed to make it more bitter, (which we simply love!) but if you want to avoid it ,simply break it into bite size pieces using your fingers .
Ingredients: serves 4
Gawar : 3-4 cups, washed and cut in ½ inch .
Jaggery : Lemon size
Salt: to taste
Juice of ½ lime.
Rasam powder/OR Masala bhaat powder: 2 tbsp
Oil: 2 tbsp
Curry leaves: 2-3
Mustard seed: 1 tbsp
Daal powder: Dry roast 1 tbsp each of urad/ horse bean & chana/ bengal gram dal and dry grind it into a coarse powder.
Wash the gawar, cut the top and tail and string if necessary and cut into ½ inch pieces. In a sauce pan heat 2 tbsp oil, add mustard and let it splatter, curry leaves followed by the washed , cut gawar. Now add the turmeric, salt and jaggery. Since gawar has a slightly bitter aftertaste we add some jaggery to compliment its , and cooking it with salt and jaggery lets it absorb the salty-sweetness… Add about ¼ th cup of water and let it cook, do not cover. Make sure the gawar does not overcook as it becomes mushy and leathery.
After it is cooked till tender, lower the heat, add the rasam and daal powder. We have provided the recipe of rasam powder in the Powders/Masalas section of our blog. Add the juice of ½ lime and more salt if needed. Turn of the heat …serve with hot chapattis