Gavar Chi Bhaji (Cluster Beans Curry - Maharashtrian Style)
Gavar Chi Bhaji (Cluster Beans Curry - Maharashtrian Style)

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, gavar chi bhaji (cluster beans curry - maharashtrian style). It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gavar Chi Bhaji (Cluster Beans Curry - Maharashtrian Style) is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Gavar Chi Bhaji (Cluster Beans Curry - Maharashtrian Style) is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook gavar chi bhaji (cluster beans curry - maharashtrian style) using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Gavar Chi Bhaji (Cluster Beans Curry - Maharashtrian Style):
  1. Make ready 250 gms Gavar (cluster beans), chopped into 1" piece
  2. Take 1/2 tsp mustard seeds
  3. Prepare 1/2 tsp cumin seeds
  4. Get 1pinch asafoetida
  5. Make ready 1/2 tsp turmeric powder
  6. Make ready 1/2 tsp red chilli powder
  7. Get 1 tbsp roasted peanut powder
  8. Prepare 1 tbsp fresh coconut, grated
  9. Get 1/2 ts amchur (mango powder)
  10. Take 1 tsp jaggery/sugar
  11. Take 1/2 tsp goda/garam masala
  12. Make ready to taste salt
  13. Make ready as needed oil
Steps to make Gavar Chi Bhaji (Cluster Beans Curry - Maharashtrian Style):
  1. Pressure cook the beans in a steel container without any water for 2-3 whistles. (only the bottom of the cooker should contain water). Keep aside.
  2. Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. Add the beans, turmeric powder, red chilli powder, goda masala, peanut powder, coconut, amchur, salt and sugar.
  3. Saute till all the masalas are well mixed for a couple of minutes on a low flame. Serve hot with chapattis or as a side dish with rice and dal (lentil).

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