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Categories:
cluster beans red pumpkins cumin ajwain asafetida powder red chili powder turmeric garlic coriander leaves olive oil salt
Viewed: 70 - Published at: 3 years agoIngredients
- 2 cups cluster beans, cut into 1 inch pieces (gavar)
- 2 cups red pumpkins (kaddu)
- 1 teaspoon cumin seed
- 12 teaspoon ajwain
- 14 teaspoon asafetida powder (hing)
- 1 teaspoon red chili powder
- 12 teaspoon turmeric powder
- 1 12 teaspoons crushed garlic
- 1 tablespoon chopped coriander leaves
- 1 teaspoon olive oil
- salt
Method
- Heat oil in a non-stick pan.
- Toss in cumin seeds and allow to crackle.
- Once they stop crackling, add ajwain and asafoetida.
- Stir-fry for 30 seconds.
- Add cluster beans, pumpkin, chilli and turmeric powders and salt.
- Saute for 3 minutes.
- Stir in 2 cups of water and bring to a boil.
- Add garlic, cover the pot and simmer for 20 minutes or until the cluster beans are cooked.
- Mash the pumpkin and add it to make the gravy.
- Garnish with corriander leaves and serve hot.
