I never knew that the slightly bitter tasting gummy textured Guar can be a favorite of so many people.
love these beans called cluster beans in English but never thought of posting a recipe because not many people like this vegetable. That concept of mine was proved wrong when I posted Guar dhokli ki subzi, as I received many requests for posting more recipes of these beans. Here I am with two simple stir fries I love, cooked with guar phali or cluster beans..
guar ki lasuni bhujia...
This is the simplest of all stir fries especially if I use the green chilly and garlic paste stored in my freezer . I make this lasooni bhujia with many vegetables like raw plantains, parval (pointed guard), tendli or kundru (ivy guard), bhindi (okra), arbi (colocasia) or yams, jack-fruit or even potatoes. The green chilies and garlic paste comes handy for so many things, it is always there in my freezer and I just scoop out required quantity and a yummy bhujia for our daal chawal is ready.
For Guar you need to string the beans. Good quality guar is plump and soft and strings easily. Then it is held in a bunch, rolled together and chopped in small bits ......
(for 4-5 servings as a side dish)
250 gm of guar chopped
1 tbsp of mustard oil
1 tbsp of green chllies and garlic paste
1 tsp fenugreek seeds for tempering (I like it, can be replaced with cumin seeds or nigella seeds as per choice)
turmeric powder 1 tsp
salt to taste
To proceed ... heat mustard oil in a kadai or pan, throw in the tempering spice of your choice , wait till it splutters and them throw in the chopped guar. Stir fry adding salt and turmeric till the guar becomes shiny and a bit soft (not mushy). Add the green chilly garlic paste and a tbsp of water if the mixture is getting too dry. Cover and cook for a couple of minutes, stir to mix and cook uncovered till nice aroma of garlic wafts through.
Adding a little water with the paste and then covering the pan to cook is crucial in this simple recipe as the flavors of garlic and chillies are absorbed well by the vegetable and you do not get sneezing bout due to frying/burning chillies. This is particularly crucial if you are frying raw plantains or potatoes or any kind of yams this way ...
guar in sesame spice mix...
This spice mix has been a hit in my house since I developed it after making a healthier version of baghara baingan and then made a cabbage stir fry with it. It has been tried by many of my blogger and non blogger friends and has become a favorite in no time. I have myself used this spice mix to make many vegetables yummy for family and guests and every time it has been a topic of conversation....
The sesame spice mix requires ....
sesame seeds 5gm
dry grated coconut 2 tbsp(25-3gm)
dry red chillies 8-10 nos. (to taste)
peanuts 50 gm
Dry roast everything separately and then grind together when cooled. Some people have tried it without roasting and stir frying the vegetables after adding it for a few more minutes, but I strongly recommend dry roasting the seeds before making the powder (the powder will be a crumbly pasty one due to the oil content of the ingredients) ....it adds a whole lot of flavor believe me..... the paste/powder keeps well at room temperature for a fortnight and for six months in the fridge.
requirements for the guar with sesame curry paste ...
Guar chopped 250 gm
potatoes chopped in small bits 1 no.
tomatoes chopped in small cubes 1 no.
cumin seeds 1 tsp
ginger chopped fine 1 tbsp
sesame curry paste 2 tbsp (or as much you like it)
mustard oil 1 tbsp
salt to taste
Heat oil in a kadai and throw in the cumin seeds and wait till they splutter. Add the chopped ginger first and then the chopped guar and potatoes at once with salt and stir to mix well Cover and cook till 3/4 done , add chopped tomatoes and mix well. Keep stirring and cooking till the tomatoes get mushy. Add the sesame curry paste and a tbsp (or more if you wish to have some gravy, use more sesame paste in that case) of water, mix well to coat the vegetables and it's ready. Take off heat and serve hot ......... A toasted sesame aroma will fill your kitchen and you suddenly feel hungry ....... believe me.
You may feel like adding a bit of tamarind extract or lemon juice, but here I like it with just the slight sourness of tomatoes. Adjust seasonings to your taste that's it.
The taste is in the sesame paste. Try it once and you will be hooked to it. I will post other vegetables cooked with the variations of this paste very soon. A bit of tempering or a bit of garnish, different cuts and different cooking techniques, all of these make difference in your finished curry or bhujia.....