Who doesn’t like spicy gawar ki phalli with fresh green veggies complemented with a dash of onions and garlic? Add in a spicy twist with some well-balanced herbs and a few more fresh condiments and you’re in for a surprise. Gawar ki phalli makes an excellent lunchbox snack and is perfect for lunch or dinner at home. Enjoy it with some rotis or rice— it will always bowl you over with its robust and earthy flavor.
Health Benefits
Cluster beans are great for the body as they help in regulating and maintaining good blood circulation. They consist of 75 % dietary fibers, which makes them great for weight watchers. Cluster beans are loaded with nutrients like iron, calcium, potassium and also have vitamins like vitamin A, B, and K.
Ingredients
1½ cups gawar phalli - cut into ½ inch pieces
1 medium potato - diced
2 large onions
1 large tomato - chopped
7 garlic cloves
½ inch piece of ginger
½ tsp cumin seeds
4 green chillies
2 cloves
1 tsp Kashmiri red chilli powder
½ tsp turmeric
1/3 tsp garam masala
¾ tsp meat masala
2 tsp coriander powder
3 tbsp soybean oil
1 ½ cup water
2 tbsp coriander leaves - finely chopped
How To Make Gawar Ki Phali
- Combine the ginger, garlic, cumin seeds, green chillies, and cloves in a mortar and pestle — pound them together to form a rough paste and set aside.
- Pour oil in a pressure cooker and heat it. Add the onions and sauté them in the pressure cooker itself till golden brown. Introduce the ginger, garlic, cumin, chilli, and clove paste and sauté till it gives off a nice fragrance and aroma.
- Add in the tomatoes and cook until the oil begins to separate. Sprinkle turmeric powder along with red chilli powder, coriander powder, garam masala, and the meat masala to the vegetables and cook for a few moments till it turns into a fine mix.
- Add in the chopped gawar ki phalli and stir it well with the masala. As you cook, the masala will start sticking to the base. When this happens, add a couple of tablespoons of water to the mix and continue to stir the vegetables over a high flame. Continue this process until about ¾ cups of water has been used.
- Pour ½ a cup of water and stir it well. Place the lid on the pressure cooker and let it cook for three Open the lid and add in the potatoes, the rest of the water and stir well. Close the lid once more and let it cook for another three whistles. Release the pressure and if there is any water left, slightly reduce it by cooking it on a high flame with the removed lid.
- Test to see if the oil begins to separate again, add the coriander leaves at this point and stir it all together. Serve hot.
Trivia
Interestingly enough, the garam masala is believed to have originated in North India, thanks to the biting winters. The “hot spices” are a combination of many different spices including cumin, chilies, cardamom, and peppercorn, to name a few.