Gavarichi Bhaji

1. 1
   prep · ~8 min

   Prepare the gavar.

   1.Wash the cluster beans well.

   2.Trim both ends and pull away any tough side strings.

   3.Chop the beans into small even pieces so they cook quickly.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them crackle.

   3.Add cumin seeds and asafoetida.

   4.Add green chili and garlic, then stir for 30 seconds.

   TIPKeep the heat medium so the garlic turns fragrant without burning.
3. 3
   saute · ~5 min

   Cook the onion.

   Add the chopped onion and sauté until soft and lightly golden, about 4 to 5 minutes.

4. 4
   saute · ~2 min

   Add the beans and spices.

   1.Add the chopped cluster beans and mix well.

   2.Sprinkle in turmeric powder, red chili powder, and salt.

   3.Stir for 1 to 2 minutes so the beans are coated well.
5. 5
   simmer · ~12 min

   Cover and cook until tender.

   Add water, mix once, cover, and cook on low heat until the cluster beans are tender but not mushy. Stir once or twice in between.

   TIPIf the pan looks dry before the beans soften, add 1 to 2 tablespoons more water, not a big splash.
6. 6
   saute · ~3 min

   Finish with peanut, coconut, and jaggery.

   Add the crushed peanuts, desiccated coconut, and jaggery. Cook uncovered for 2 to 3 minutes until the bhaji turns lightly dry and everything comes together.

7. 7
   garnish

   Add lemon juice and coriander leaves.

   Turn off the heat, then mix in lemon juice and chopped coriander leaves for a fresh finish.

8. 8
   serve

   Serve hot.

   Serve Gavarichi Bhaji warm with roti, bhakri, or a simple dal-rice meal.

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