- 350ng of Gawar
- 100 g white gram or safed chana - soaked overnight
- 1 medium potato (100 gm)
- 1 small onion - finely chopped
- 1 tsp ginger garlic paste
- 1 tomato
- 1 green chili - chopped with scissors
- ¼ tsp Turmeric powder
- ¼ tsp Red chili powder
- ½ tsp Coriander powder
- ½ tsp Cumin powder
- cumin seeds
- 1 tbsp mustard oil
There’s something so unique about the Indian cuisine— the rich spices and herbs; the perfect balance of flavors, and the smoky, misty aroma that exudes from every delicacy making it so refreshingly different. Gawar sabzee has to be a perfect specimen of the traditional Indian culinary art; the way it manages and uses the bitterness of gawar (cluster beans) to make a dish so unique is indeed remarkable. The earthy flavors of the gawar sabzee will leave you mesmerized for sure!
Gawar cooked with gram and potato including of course the tomatoes and green chili is a complete dish when eaten with curds and chapati. Gawar beans have a lot of soluble fiber and are rich in a number of vitamins and minerals.
How to make Gawar Sabzee
Did you know that cluster beans are the source of the guar gum used in several industries? Gawaar is available in all parts of India and is full of the goodness a green vegetable can promise! Gawar can be tastefully combined with gram and potatoes to achieve a high protein, energy and vitamin combo.