Ingredients
• 250 gm. (1 1/2 cup prepared) guar ki phali/cluster beans
• 2-3 tbs. oil
• 1/2 tbs. carom seed or ajwain seeds
• A pinch of asafoetida or hing/hing powder
• 1 heaped tbs. besan or gram flour/chickpea flour
• 1/2 tsp turmeric powder or haldi
• 1/4 tsp. chilli powder or to taste
• 1 heaped tsp. coriander or dhania powder
• 1/2 tsp. Amchoor or dry mango powder. Use lemon juice, if you don’t have it.
• 1 level tsp. salt, adjust to taste
• 1/2 tsp. garam masala
Instructions
1. Top & tail guar phalli. Chop into 2-3 inch pieces.
2. Boil/microwave lightly, so they are softened but not mushy. Drain water off.
3. Heat oil in a pan. Add carom seeds and asafoetida powder. When the seeds begin to splutter, sprinkle besan. It is easier to put it in a small strainer and sprinkle through it. This removes any lumps in the flour. Fry for 10 seconds, until lightly browned.
4. Add turmeric, coriander powder, chilli powder, mango powder and salt and then beans. Stir fry until all water has dried and beans look shiny.
5.Serve hot with Chapatties, Paratha and dal of choice.
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