Vagharela Bhaat, Punjabi Kadhi Pakora and Gawar nu Shaak

Ingredients

• 1.5 cup Besan (1 cup for pakoras, 0.5 cup for kadhi)
• 2 cup Sour Yogurt (Full-fat, whisked until smooth)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped)
• 0.5 tsp Ginger Paste
• 0.75 tsp Turmeric Powder (0.25 tsp for pakoras, 0.5 tsp for kadhi)
• 1 tsp Red Chili Powder (0.5 tsp for pakoras, 0.5 tsp for kadhi)
• 1.75 tsp Salt (0.75 tsp for pakoras, 1 tsp for kadhi, or to taste)
• 0.5 tsp Ajwain
• 0.125 tsp Baking Soda (A small pinch)
• 4.5 cup Water (Approx. 0.5 cup for pakora batter, 4 cups for kadhi)
• 2 cup Vegetable Oil (For deep frying)
• 2 tbsp Ghee (For tempering)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 0.5 tsp Fenugreek Seeds
• 0.25 tsp Asafoetida
• 2 pcs Dried Red Chilies (Broken in half)
• 1 sprig Curry Leaves
• 1 inch Ginger (Peeled and julienned)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Pakora Batter (15 minutes)

   • In a mixing bowl, combine 1 cup besan, finely chopped onion, green chili, ginger paste, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.75 tsp salt, and baking soda.
   • Gradually add about 1/2 cup of water while whisking vigorously to form a thick, smooth, and lump-free batter. The consistency should be like thick pancake batter. Whisk for 2-3 minutes to incorporate air, which makes the pakoras light.
   • Cover and let the batter rest for 10-15 minutes.
2. 2

   Fry the Pakoras (10 minutes)

   • Heat 2 cups of oil in a kadai or deep pan over medium-high heat. To test if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
   • Carefully drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.
   • Fry the pakoras, turning occasionally, for 4-5 minutes per batch, until they are golden brown and crisp.
   • Use a slotted spoon to remove the pakoras and drain them on a plate lined with paper towels. Set aside.
3. 3

   Prepare and Cook the Kadhi (25 minutes)

Ingredients

• 500 g Cluster Beans (Trimmed and chopped into 1-inch pieces)
• 2 tbsp Vegetable Oil
• 1 tsp Carom Seeds
• 0.25 tsp Asafoetida
• 2 medium Tomatoes (Finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 1.5 tsp Coriander Cumin Powder
• 1 tsp Jaggery (Grated or powdered, adjust to taste)
• 1 tsp Salt (Adjust to taste)
• 0.25 cup Water (As needed)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Begin by preparing the cluster beans (gawar). Wash them thoroughly under running water. Snap off the top and bottom ends, and remove any tough strings along the sides. Chop the beans into 1-inch pieces and set aside.

2. 2

   Heat the vegetable oil in a medium-sized pan or kadai over medium heat. Once the oil is hot, add the carom seeds (ajwain) and let them sizzle for about 30 seconds until fragrant. Immediately add the asafoetida (hing).

3. 3

   Add the finely chopped tomatoes to the pan. Sauté for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy.

4. 4

   Stir in the spice powders: turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook the masala for another minute, until the oil begins to separate from the mixture.

5. 5

   Add the chopped cluster beans to the pan along with the salt and grated jaggery. Stir everything together for about 2 minutes to ensure the beans are well-coated with the masala.

6. 6

   Pour in the water, stir once, and bring the mixture to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and let the shaak cook for 12-15 minutes. Stir once or twice in between to prevent sticking.

7. 7

   Check for doneness by pressing a piece of gawar with a spoon; it should be tender but not mushy. If it's still tough, add another splash of water and cook for a few more minutes. Once cooked, turn off the heat.