1 bowl guar, chopped (beans)
2 Tbsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
2 onions, chopped (approximately half a bowl)
1/2 tsp turmeric powder
1 tsp chili powder
1 tsp coriander powder
1 tsp salt
100 ml water (2 cups)
1 tsp garam masala
1 tsp white jaggery
1 green chili (slit vertically through the middle)
2 tsp crushed peanut powder
Groundnut chutney (shengdaane ki chutney)

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Guar ki Bhaaji

. Take 2 Tbsp of oil in a pan, add mustard seeds followed by asafoetida and onions. Keep stirring until onions turn golden.

. Add turmeric powder, chili powder, cumin powder and coriander powder, one followed by the other. Keep stirring until the masala is cooked and oil starts oozing out of the masala.

. Add chopped beans (1 inch pieces) to the pan followed by salt. At this stage, add approximately 100 ml (2 cups) of water to the pan. Continue stirring.

. Next, you add grounded/pounded masala to the pan and a bit of jaggery in order to level off the spices and chilies. In case you want it spicier, then add 1 chili vertically slit in half.

. To this, you add crushed peanut powder which is a Maharashtrian specialty and your Gawaar ki Bhaaji is ready.

. Traditionally the gawaar ki bhaaji is eaten with Shehendaane ki chutney (groundnut chutney) and Bhaakhri or roti’s.


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