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Guvar nu shaak recipe | kathiyawadi Guvar nu shaak | Guvarfali ki sabzi | stuffed fried chilli recipe

Author Nehas Cook Book
5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Curry
Cuisine Indian
Servings 4 servings

Ingredients
 

Guvar nu shaak

  • 250 grm guvar - cluster beans
  • 1 tbsp garlic paste
  • 3 tbsp + 4 tbsp oil
  • 3 tbsp roasted peanuts
  • 3 tbsp white sesame seeds
  • 2 tbsp gram flour
  • Pinch of hing
  • Salt to taste
  • 1 tsp ajwain
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • ½ cup yogurt - curd
  • ¼ cup + ½ cup water
  • ½ tsp garam masala
  • 1 tbsp jaggery - optional
  • Some coriander leaves

For garlic paste

  • 7-8 garlic cloves
  • 1 tbsp Kashmiri red chilli powder
  • ½ tsp cumin seeds
  • Pinch of salt
  • Some coriander leaves

For stuffed fried chilli

  • 7-8 medium size green chilli es
  • 3 tbsp white sesame seeds
  • 6-7 garlic cloves
  • ¼ cup coriander leaves
  • Salt to taste
  • Pinch of turmeric
  • 1 tbsp oil
  • Pinch of hing
  • 5-6 methi dana

Instructions

To make Guvar nu Shaak (Cluster Beans Curry):

  • Wash the guvar and dry it completely. Cut off the head and tail (top and bottom parts) and discard them. Cut the guvar into medium-sized pieces, ensuring they are all chopped uniformly.
  • Heat 3 tbsp oil in a pan and add a pinch of hing (asafoetida), 1 tsp ajwain (carom seeds), chopped guvar, and salt. Fry it on medium-high flame.
  • Sprinkle some water over the guvar, cover the pan, and reduce the flame to low. Cook until the guvar slightly changes color and becomes soft.
  • Transfer the cooked guvar to a plate and set it aside.
  • In a mortar and pestle, crush 7-8 garlic cloves, 1 tbsp Kashmiri red chilli powder, ½ tsp cumin seeds, a pinch of salt, and some coriander leaves. This will form a garlic paste. Set it aside.
  • In the same mortar and pestle, crush 3 tbsp peanuts and 3 tbsp white sesame seeds until coarsely ground. Set it aside.
  • Heat 4 tbsp oil in a kadai and add 1 tsp cumin seeds. Then add 2 tbsp gram flour (besan) and roast on low flame until it slightly changes color.
  • Add the garlic paste to the kadai and sauté on low flame until the oil releases from the sides.
  • Next, add the crushed peanut-sesame powder and sauté it.
  • Lower the flame and add ½ tsp turmeric powder, 1 tbsp red chilli powder, and 1 tbsp coriander powder. Mix well.
  • Add ½ cup curd and mix well. Stir continuously until the oil releases from the sides.
  • Add the fried guvar to the masala and mix well.
  • Pour in ½ cup hot water, cover, and cook the sabzi for 5 minutes on low flame.
  • Add jaggery and garam masala. Mix well.
  • Garnish with coriander leaves and serve.

To make Stuffed Fried Chillies:

  • Make slits into the green chillies, remove the veins, and set them aside.
  • In a mortar and pestle, crush 3 tbsp white sesame seeds, 6-7 garlic cloves, and some coriander leaves.
  • Add salt and turmeric powder to the crushed mixture. Mix well. This forms the stuffing.
  • Stuff the green chillies with the prepared stuffing.
  • Heat oil in a pan, add a pinch of hing and some methi dana (fenugreek seeds). Add the stuffed chillies and fry them on medium flame until they become crispy on both sides.
  • Serve the tasty stuffed fried chillies with Guvar nu Shaak and roti.

Notes

  • choose fresh green guvar (cluster beans) of medium thickness for the sabzi.
  • Fry the guvar on medium-high heat; avoid frying them on low flame.
  • Crush peanuts and sesame seeds into a coarse powder using a mortar and pestle or grind them together in a mixer jar.
  • Besan (gram flour) provides creaminess and helps in achieving a coating consistency for the gravy.
  • Stir the mixture continuously after adding curd to the gravy.
  • Cover and cook the sabzi for 5 minutes to allow the flavors of the gravy to be absorbed by the guvar.
  • Guvar nu shak taste great when it is prepared slightly spicy.