A classic Rajasthani dry curry made with tender cluster beans, tangy yogurt, and aromatic spices. This simple, flavorful side dish comes together quickly and pairs perfectly with hot rotis.
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
152cal
6gprotein
15gcarbs
9g
Ingredients
500 g Gawar Phalli (Cluster beans, trimmed and chopped into 1-inch pieces)
2 tbsp Mustard Oil (For an authentic Rajasthani flavor)
0.5 tsp Mustard Seeds (Also known as Rai)
1 tsp Cumin Seeds (Also known as Jeera)
0.25 tsp Hing (Asafoetida, use a gluten-free variety if needed)
1 inch Ginger (Freshly grated)
2 pcs Green Chili (Finely chopped, adjust to your spice preference)
0.5 cup Curd (Plain, full-fat yogurt, whisked until smooth)
A rustic, gluten-free Indian flatbread made from sorghum flour. This wholesome and soft bread is a staple in Maharashtra and pairs perfectly with spicy curries, vegetables, and lentils.
Perfectly spiced Gawar ki Phalli Sabzi with fiber-rich Jowari ki Roti – a homestyle, iron-boosting delight!
This hyderabadi dish is perfect for dinner. With 399.40999999999997 calories and 13.01g of protein per serving, it's a high-fiber, anti-inflammatory, gut-friendly, low-calorie option for your meal plan.
fat
1 tbsp
Besan
(Gram flour)
0.5 tsp Turmeric Powder (Also known as Haldi)
1 tsp Red Chili Powder (Kashmiri or Deggi Mirch recommended for color)
1.5 tsp Coriander Powder (Also known as Dhania powder)
0.5 tsp Amchur Powder (Dry mango powder, for tanginess)
0.5 tsp Garam Masala (For finishing aroma)
1 tsp Salt (Adjust to taste)
0.25 cup Water (For cooking the beans)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prep Beans and Yogurt Mixture
Wash the gawar phalli thoroughly. Pat them dry, then trim the top and tail ends. Chop them into uniform 1-inch pieces.
In a small bowl, add the curd (yogurt) and besan (gram flour). Whisk vigorously until you have a completely smooth, lump-free mixture. Set this aside for later.
2
Temper the Spices (Tadka)
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it's hot but not smoking.
Add the mustard seeds and let them crackle and pop, which should take about 30 seconds.
Immediately add the cumin seeds and hing. Sauté for another 30 seconds until the cumin seeds turn golden brown and aromatic.
3
Sauté Aromatics and Cook the Beans
Add the grated ginger and chopped green chilies to the pan. Sauté for about a minute until the raw aroma disappears.
Add the chopped gawar phalli along with turmeric powder, red chili powder, coriander powder, and salt. Stir well for 2 minutes to ensure the beans are evenly coated with the spices.
Pour in 1/4 cup of water, give it a final stir, and bring to a gentle simmer. Cover the pan with a lid, reduce the heat to low, and cook for 10-12 minutes. Stir occasionally to prevent sticking. The beans should be tender but still retain a slight bite.
4
Incorporate the Yogurt Mixture
Once the beans are cooked, ensure the heat is on the lowest setting. This is crucial to prevent the yogurt from curdling.
Slowly pour the whisked yogurt-besan mixture into the pan while stirring the sabzi continuously with your other hand.
Continue to stir and cook for 5-7 minutes. The mixture will thicken, the moisture will evaporate, and the sabzi will become dry as the besan cooks and the yogurt coats the beans.
5
Finish and Garnish
Sprinkle the amchur powder and garam masala over the sabzi. Mix gently and cook for one final minute to incorporate the flavors.
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the sabzi rest for 5 minutes before serving. This allows the flavors to meld together beautifully. Serve hot with roti, chapati, or as a side with dal and rice.
248cal
7gprotein
46gcarbs
5gfat
Ingredients
2 cup Jowar Flour
1.5 cup Hot Water (or as needed)
0.5 tsp Salt
1 tbsp Ghee (optional, for serving)
Instructions
1
Prepare the Dough
In a large mixing bowl or 'parat', combine 2 cups of jowar flour and salt. Mix them well.
Bring 1.5 cups of water to a rolling boil. Using hot water is the key to a soft, pliable dough.
Gradually pour the boiling water into the flour, mixing with a spoon or spatula until a crumbly, shaggy dough forms.
Cover the bowl and let the dough rest for 5-7 minutes. This allows the flour to absorb the steam and soften.
Once the dough is cool enough to handle, begin kneading. Use the heel of your palm to knead for 7-8 minutes until it becomes completely smooth, soft, and crack-free. This step is crucial for preventing the rotis from breaking.
2
Shape the Rotis
Divide the smooth dough into 8 equal portions and roll them into crack-free balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
Take one dough ball and flatten it between your palms. Lightly dust your work surface and the dough ball with some dry jowar flour.
Begin patting the dough gently with your fingertips and palm, rotating it simultaneously to form an even circle of about 5-6 inches in diameter. If you are a beginner, you can use a rolling pin very lightly.
3
Cook the Rotis
Heat a cast-iron tawa (griddle) over medium-high heat. The tawa must be sufficiently hot before you place the roti on it.
Carefully lift the patted roti and place it on the hot tawa.
Cook the first side for about 45-60 seconds, or until you see small bubbles start to form on the surface.
Flip the roti and cook the other side for another minute.
Using a pair of tongs, carefully lift the roti and place it directly on a medium-high gas flame. It should puff up beautifully within seconds.
Quickly flip it to cook the other side on the flame for just 5-10 seconds. Avoid charring it.
4
Serve Hot
Remove the puffed roti from the flame and place it in a casserole or a container lined with a clean kitchen towel to keep it soft.
If desired, smear a little ghee on top of the hot roti.
Repeat the shaping and cooking process for all the remaining dough balls.
Serve immediately with dal, vegetable curry, or chutney.
