Course : Main

Cuisine: Indian

Servings: 3-4 pax

Prep Time: 10 minutes

Cook Time : 20 minutes

Total Time: 30 minutes

Ingredients:

• 250 gms broad gawar / cluster beans

• 1 big potato

• 1 tomato cut into big cubes

• 1 onion finely chopped

• 2 tsp chopped ginger

• 1 tsp jeera/cumin seeds

• 1/4 tsp asefodita

• 1 tsp sauf / fennel seeds

• 1/2 tsp turmeric powder

• 1 tsp amchur / mango powder

• 1.5 tbsp coriander powder

• 1 tsp chilli powder

• 2 tsp jaggery

• salt as per taste

• some chopped coriander leaves

• 3 tbsp mustard oil preferably

Method:

1. Remove the strings from both sides of the gawar then wash them. Cut all the gawar into 2 inches size.

2. Peel, wash and cut the potato into fat medium size slices.

3. In a kadai heat the oil then add the jeera when it splutters add the asefodita and sauf. To it add the chopped ginger and onions. Cook the onions till translucent then add the sliced potato , turmeric , chilli, salt , jaggery and coriander powder. Mix well and cook for 5 minutes stirring at intervals. Lastly add the gawar with 1 cup water . Cover and cook stirring at intervals till the potato and gawar are soft and cooked.Add the chopped tomato and cook for another 5 minutes.

4. Remove in a serving dish and garnish with some chopped coriander leaves.

Enjoy this yummy sabzi with chapati.