Guarfali ki Sabzi is a flavorful curry made with cluster beans . The curry is made with chickpea flour and yogurt in a typically Rajasthani style .
Since the beginning of the year we have been working on a A to Z series for our regular monthly BM and I have chosen to cook from different states of India . A new state with three dishes every month . I have cooked from Punjab , Gujarat and now it’s Rajasthan . The alphabets this month are G, H and I .
Guarfali is a bean which is very popular in Rajasthan as it is used by agriculturists in semi-arid regions of Rajasthan to follow crop rotation to replenish the soil. Since the produce is very high the Rajasthani’s use these abundantly . They even dry these pods and serve them as crisps to go along with meals .
To make a curry with these beans it is best to use the tender guar , but at times the guarfali is slightly hard , in that case you need to de string these beans . The fali is always boiled and cooked as it’s slightly bitter in taste . For this reason either curd or tomato are always used . I have a version of these with raw mango too , will definitely post that sometime .
Today’s curry is with yogurt and chickpea flour and the curry has medium consistency gravy . It’s slightly tangy and spicy . The spice level of course can be taken care of . Since chickpea flour has the tendency to dry up very fast , the curry is best served as soon as it’s made , but if pressed of time , just adjust the consistency while serving . The curry goes best with chapatis or parathas .
Guarfali ki Sabzi
2 cups cluster beans
1 cup curd
11/2 tsp coriander powder
1/2 tsp chilly powder
1/8 tsp turmeric powder
2 tsp chickpea flour
Salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/4 tsp fennel seeds
Chop the head and tails of the cluster beans , then chop them into about 1” pieces .
Boil these with a pinch of cooking soda to retain the green colour .
Boil till tender , drain excess water .
Combine curd , coriander powder , chilly powder , turmeric powder , chickpea flour and salt . Mix well using a whisk .
Take a pan and heat oil .
Add mustard seeds , fennel seeds and asafoetida . As soon as mustard seeds start popping add the prepared curd mix .
Add 1/2 a cup of water and keep stirring and cook for 3 to 4 minutes .
Add the drained cluster beans and cook again for 5-7 minutes on slow flame , stirring occasionally .
Serve right away as the chickpea flour tends to thicken .
If serving later , adjust the consistency of the gravy .