Guar ji Bhaji is a side dish, prepared in Sindhi style with garlic, onions and tomatoes. The side dish is served along with some lentils.
Guar, are cluster beans and they are also called Gawar / Gavar . This vegetable has a unique flavour which needs to be adapted. For this reason, the Guar in Sindhi families is boiled, gently squeezed and then cooked. There are a few other Sindhi styles of cooking this legume, some without onions, while some with raw mango. I shall surely post those too.
Once the vegetable is pressure-cooked, the water is discarded and after it cools down, gently squeezed and then cooked.
We use a lot of garlic to cook guar, along with garlic we use onions and tomatoes. During summers, tomatoes are substituted by raw mango. Tridali Dal, Guar ji Bhaji and Doh-Doh is one of the set combinations in Sindhi families. I served this veggie along with Ras wara Rahaa and Methi Patata for a Sindhi Lunch Thali, where I made Sindhi Fulko.
Guar ji Bhaji
250 gms guar
10 -12 cloves garlic
A small piece of ginger
1 big onion
1 large tomato
1/4 tsp turmeric powder
1/2 tsp coriander powder
2 green chillies, chopped finely
Salt to taste
Chop the head and tails of guar, then cut into 2-3″ pieces.
Add them to a pressure cooker along with about a cup of water, and salt.
Pressure cook for 2-3 whistles or till tender.
Drain in a colander. Let cool.
Gently squeeze to discard some of the water from beans. Keep aside.
Heat a pan and add 2 tbsp oil.
Add crushed garlic, sauté for a minute.
Add chopped onions, cook till slightly pink.
Add green chillies, ginger paste and the squeezed guar.
Sauté very well adding turmeric powder.
Add chopped tomatoes, coriander powder and simmer the flame.
Cook covered till the tomatoes turn soft and mushy.
Increase the flame and sauté again till there is no moisture in it.
Serve with Doh Doh or Fulko .
Some more Sindhi side dishes –