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Gawar Mangaudi Ki Sabji
Guar/ Gawar or cluster beans are annual legumes. These beans are from the Fabaceae family like green/French beans, and peas. Gawar is rich in dietary fibers, vitamin A, C, and K, and is also considered a medicinal plant. It is mainly grown in India but it can easily be found in the Indian grocery stores in Western world. There is a variety of dishes made with Gawar. Mangaudis are small sun dried dumplings made with moong dal paste. Here I am presenting a very delicious and healthy dry veg preparation made from a combination of Gawar and mangaudi. I have learned this recipe from a friend who is from Ujjain. She uses long strip shaped mangaudi for this delicacy, since I have only homemade round mangaudis I use them. This veggie preparation is great for health conscious people or even the diabetics… All your suggestions are very welcome…
Ingredients (serves 4)
- ½ pound/250 gmsGawar/ cluster beans
- ½ cup Mangaudi , crushed
- 1 tsp cumin seeds
- 2-3 pinces asafoetida
- ¼ tsp turmeric powder
- 1-2 green chilies, finely chopped
- 1 tsp salt
- ¼ tsp red chili powder
- 1½ tsp coriander powder
- ½ tsp dry mango powder
- ¼ tsp garam masala
- 2 ½ tbsp vegetable oil
Method of preparation:
- Remove the pointed sides of gawar and wash them thoroughly. Pat dry gawar pods on the kitchen towel.
- Cut the gawar into small pieces.
- In a wok heat 2 tsp oil on medium heat. Add mangaudis and fry on medium heat until golden brown. It takes about 2 minutes to fry mangaudis. Transfer the mangaudis in a glass bowl. Add half a cup of water, and a little bit of salt in the fried mangaudi and put it in the microwave for 2-3 minutes. You can also boil them in a pan in case you do not have microwave.
- Mangaudis will absorb all the water and get tender.
- In a wok heat about 2 tbsp oil on medium heat. Add cumin seeds and fry for a few seconds. Add asafoetida and chopped green chilies and fry for a few seconds.
- Add turmeric powder, and gawar pieces. Fry for a couple of minutes.
- Add salt, red chili powder, and coriander powder. Mix well. Add mangaudi. Now cover the lid and cook until mangaudi and gawar are tender. (takes around 12-15 minutes).
- Add garam masala, and amchoor powder. Mix well and fry gawar mangaudi for a couple of minutes. Turn off the heat. Gawar mangaudi ki sabji is ready.
- Serve Gawar mangaudi ki sabji with plain paratha or with dal chawal (lentils and rice).
Some Tips/ Suggestions:
- My mother always tears the pieces of Gawar by fingers instead of using a knife. She says that by doing so you can see the inner threads and take them out easily. As a result, the vegetable tastes softer. I cut Gawar on the chopping board as it is quicker.....So it is upto you, what you choose...
- You can use whole mangaudis or pieces. Fry mangaudis on medium to low heat. Sometimes readymade mangaudis are very hard - in that case I suggest you cook them well until they are tender.
- Mangaudi is easily available at Indian stores but mangaudi can also be made at home.
Some other delicacies made from mangaudi: