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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

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Method of preparation:

1. Remove the pointed sides of gawar and wash them thoroughly. Pat dry gawar pods on the kitchen towel.

2. Cut the gawar into small pieces.

3. 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.

4. Mangaudis will absorb all the water and get tender.
5. 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.
6. Add turmeric powder, and gawar pieces. Fry for a couple of minutes.
7. 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).
8. 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.
9. Serve Gawar mangaudi ki sabji with plain paratha or with dal chawal (lentils and rice).

1. 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...
2. 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.
3. Mangaudi is easily available at Indian stores but mangaudi can also be made at home.

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Some other delicacies made from mangaudi:

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