Guvar (clusterbean) curry (Serves 2 people)

Guvar nu shak (clusterbean curry)

Ingredients -

Clusterbeans (guvar) - 250 grams (roughly 1/2 pound)
oil - 1 and 1/2 tbsp
Ajwain (carom) seeds - 1 tsp
Mustard seeds - 1 tsp
Besan (gram flour) - 1 tsp
Plain yogurt (dahi) - 2 to 3 tbsp
1 cup water
Asafetida (hing) - 1 tsp
Salt - 1 tbsp
Turmeric - 1/2 tsp
Red chili powder - 1 tsp
Cumin-coriander powder - 2 tsp
Chopped coriander - 1 tbsp (for garnish)

Recipe - 

Step 1: Cooking guvar  - Put guvar in a pressure cooker. Add 1 cup water to it. Add half salt, turmeric, cumin-coriander and red chili powder to it. Cook for 2 whistles.

Step 2: Meanwhile whisk the yogurt and gram flour to form a paste.

Step 3: Making curry - Heat oil in a cooking pot on a high heat. Once oil is hot, add ajwain seeds and cumin seeds. Add asafetida after seeds start to crackle. Lower the heat to medium, add remaining half of turmeric and red chili powder to it. Fry for about 30 seconds. Now add cooked guvar (along with the remaining water from cooker) to pot. Mix well. Add cumin-coriander powder, close the lid, and cook for 10 minutes. Now add yogurt-gram flour paste and mix well. Let it cook for another 3-5 minutes with closed lid. Turn off the heat and garnish with chopped coriander.

Traditionally served with Indian bread like rotli or bhakri, accompanied with Gujarati (tuvar) dal and rice.

Enjoy!