|Sindhi Guar Bhaji|
Cluster beans / Guaar, finely chopped – 250 gms
Tomatoes finely chopped – 2 medium
Ginger Garlic paste 1/2 tsp
Green chillies – 2 long
Red chilli powder – 3/4 tsp
Coriander powder – 3/4 tsp
Turmeric powder a pinch
Whole cumin seeds 1/2 tsp
Mustard seeds – 1/ 2 tsp
Garam masala powder 1/2 tsp
Dry mango powder 1/4 tsp
Cooking oil – 1 tsp
Salt to taste
How to make Sindhi Guaar Bhaji:
Wash the chopped guaar 2-3 times in normal water. MW the beans in enough water for 10 mins, drain the beans and keep it aside.
In a non stick pan, heat oil, Add cumin and mustard seeds and allow to crackle.
Add green chillies and ginger-garlic paste, cook for 2 minutes on low flame.
Add chopped tomatoes, salt, red chilli powder, turmeric powder and mix well.
Cook for 3-4 minutes until nice color of tomatoes appear.
Add boiled beans and coriander powder, saute for 2 minutes.
Add 1/2 cup of water and garam masala powder, mix thoroughly. Simmer with lid covered so that the masalas are cooked and coats the vegetable.
Finally add the dry mango powder, combine everything, make sure the subji is dry.
Sindhi Guaar is a dry Subzi, so cook till all the water is evaporated.
Serve hot with chapati
I was skeptical about adding both cumin seeds and mustard for tempering. By default other than our andhra dal, I never add this combination for gravies.
Come to think of it, other than dry mango powder, everything else is the same as how we make our kuras (gravies). So that goes to say that simple dishes across states are very much similar in their making.