- Servings: 2-3
- Preparation time: 10 minutes.
- Frying time: 18 minutes.
- Cooking time: 6 minutes.
- Total time: 44 minutes.
India is a largest producer of Cluster beans (Guwar phalli), especially in the Rajasthan. Do you know Jodhpur is the major hub for growing and treading, after that Gujarat, Madhava Pradesh, Haryana and Utter Pradesh
Cluster beans (Guwar ki phalli) are the integral part of Rajasthani cooking. It has unique, slightly bitter taste of its own, adding onion and tomato, merging the taste to less bitter and better.
To reduce the bitterness, Rajasthani always blanched before use.
Always use tender and fresh beans; I have already uploaded “Besani Guwarphalli”, “Cluster Beans
with peanut”, “Achari Cluster Beans”, “Dry Cluster Beans” and recipe for the day is “Cluster beans (Guwar phalli) combined with Onion and Tomato”. It goes very well with ghee smeared hot chapatis.
Rich in fibers and potassium, reduces cholesterol to maintains blood flow in vessels and blood pressure level. It improves heart health, good for pregnant woman too. It has all the health benefits which attributes to healthy human body.
- Gwarphalli: 300gm
- Onion: 2 no. (Medium size)
- Ginger: 1” piece.
- Tomato: 2 no. (Medium size)
- Green chilli: 1no.
- Turmeric powder: half teaspoon
- Coriander powder: 1 teaspoon
- Salt: 1/2 teaspoon
- Mustard oil/Cooking oil: 2 tablespoon
- Ajwain (Carom seed): 1/2 teaspoon
- Chop onion, tomato, ginger and green chilli into fine pieces.
- remove both side of stalk of (guwarphalli) cluster beans, blanch the Gwarphalli ( put the vegetables into the boiling water for 2 minutes and immediately put into chilled water and then in running water ), keep aside.
- Put oil in a fry pan, when oil starts to smokes, add ajwain, sputter for few seconds, add chopped onion, stir fry on high flame for couple of minutes or more until it gets translucent.
- Add chopped tomato: continue to fry for 3-4 minutes or until 🍅 tomato gets messy in appearance.
- Add coriander powder, chopped green chilli, salt and turmeric powder. Continue to cook on medium low flame until oil separates from masala.
- Add blanched gwarphalli, stir and cook (about 4-5 minutes) on low flame with lid on. Occasionally stir it, cook till vegetable is done.