Prep Time: 45 minutes

Cook Time: 30 Minutes

Servings: 4 Servings

Ingredients

• 1/4 cup cluster beans (gavarfali)
• 1/2 cup potato, cubed
• 1/4 cup carrot, cubed
• 1/4 cup bhindi (okara) , slit into 2 vertically
• 1/2 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1/4 tsp asafetida
• 4 tbsp besan (Bengal gram flour)
• 2 tsp chopped green chillies
• 1 tsp grated ginger
• 4 to 6 curry leaves
• 1/4 tsp turmeric powder
• 2 tsp chili powder
• 1 to 2 tbsp tamarind pulp
• salt to taste

Method

• Boil the gavarfali, potatoes and carrots in 2 cups of water till they are tender.
• Keep aside, retaining the water.
• Heat the pan and add the cumin seeds and fenugreek seeds.
• When they crackle add the asafoetida.
• Add the Bengal gram flour and sauté for 4 to 5 minutes over a medium flame till it is golden brown.
• Add 4 cups of water and bring to a boil. Add the green chillies, ginger, curry leaves, turmeric powder, chilli powder, tamarind pulp, all the cooked vegetables, salt and bring to a boil.
• Simmer till the bhindi is cooked.
• Serve hot with rice.

To know more, please visit https://sharan-india.org/healthy-recipes/

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