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| Main ingredients | Wild cluster beans, Oil, Cumin seeds, Garlic, Green chillies, Turmeric powder, Scraped fresh coconut, Fresh coriander leaves |
| Cuisine | Maharashtrian |
| Course | Main course vegetarian |
| Prep time | 10-15 minutes |
| Cook time | 20-25 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 300 grams wild cluster beans (gawti gavar)
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 4-5 garlic cloves, crushed with the skin
- 3 green chillies, slit
- ¼ teaspoon turmeric powder
- Salt to taste
- ⅓ cup scraped fresh coconut + for garnish
- 2 tablespoons chopped fresh coriander leaves + for garnish
- Rotis to serve
Method
- Bring sufficient water to boil in a deep pan. Add wild cluster beans, mix, cover and cook on medium heat for 8-10 minutes.
- Drain the beans and place on a plate and allow to cool slightly. String the beans and break them in half.
- Heat oil in an earthen pot, add cumin seeds and let them change colour.
- Add garlic and green chillies, mix and sauté till golden brown. Add turmeric powder and mix well.
- Add the cooked beans and salt, mix well, cover and cook for 2-3 minutes.
- Add scraped coconut and coriander leaves, mix well, cover and cook for 1 minute.
- Switch off the heat and transfer the sabzi into a serving bowl. Garnish with scraped coconut and coriander leaves and serve hot with rotis.
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