Ingredients for 4 servings
- 4 cups of cut and prepared guvar
- 1 cup of potatoes diced
- 2-3 tablespoons of cooking oil (I used sunflower oil)
- 1 teaspoon ajwain (also called ajma or carom seeds)
- 1 teaspoon salt
- 1 teaspoon chilly powder
- 2 teaspoon of dhana jiru (mixture of cumin and coriander powder)
- 2-3 cloves of blended garlic
- 1 cup of blended tomatoes ( you can use fresh or tinned)
- Pinch of soda bicarbonate (only use if the guvar isn’t tender)
- 1 tablespoon lemon juice and 1 tablespoon jaggery – This is optional. If you like your curry sweet and sour, you can add this at the end of your cooking.
- fresh coriander for garnishing (optional)
1. To prepare the guvar, trim the top and bottom of the guvar and cut then into small pieces. Traditionally women just did this by hand but you can use a knife if you find it easier. If the guvar isn’t tender, you may have to remove the hard fibrous ends that come off when you chop the ends.
2. Heat the oil and add in the ajwain seeds. Ajwain adds a lovely fragrance to the guvar but it also helps with digestion.
3. Once the ajwain go dark, add the washed potatoes and guvar .
4. Add the garlic, salt, turmeric, chilly powder and dhana jiru.
5. Stir well and allow to cook for a minute.
6. Add 3 cups of warm water, cover the saucepan and allow this to cook for 10 minutes on medium heat.
7. Stir the curry and check that the guvar has softened. If not give it another 5-10 minutes.
8. Once the guvar softens, add the tomatoes and allow to cook for 2-3 minutes.
9. You can garnish the Guvar (Cluster beans) with Potato Curry with coriander if you wish to. Adding potatoes to the guvar makes the gravy nice and smooth. Serve this curry hot with chapattis.