Guvar nu Shaak
cluster beans cooked down with crushed peanut and sesame until the bitterness turns nutty
Allergens in Guvar nu Shaak: peanuts, sesame, mustard.
Ingredients
Quantities for 4.
- 400g, strung and cut into 3cm lengths Cluster Beanspick young, flexible pods; woody ones stay bitter
- 4 tbsp, roasted and coarsely crushed Peanut
- 1 tbsp Sesame
- 6 cloves, crushed Garlic
- 2, chopped Green Chilli
- 3 tbsp Groundnut Oil
- 1 tsp Mustard Seeds
- 1/4 tsp Ajwainguvar is heavy; ajwain settles it
- 1/4 tsp Asafoetidause compounded-free hing to keep this gluten-free
- 1/2 tsp Turmeric
- 1 tsp Chilli Powder
- 2 tsp Coriander Powder
- 1 tsp, grated Jaggery
- to taste Salt
- 100ml Water
- 2 tsp juice Lemonoptional
- 3 tbsp, chopped Coriander Leavesoptional
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- String the beans properly: snap the tip and pull the fibre down each side. A single missed string ruins a mouthful.
- Roast and crush the peanuts yourself and keep them coarse. Powder disappears, coarse crush gives the dish its grain.
- If the guvar is older and stringy, soak the cut pieces in warm salted water for 15 minutes before cooking.
Method
- Heat the oil in a kadhai and crackle the mustard seeds, then add the ajwain and asafoetida.
- Add the crushed garlic and green chilli and fry 1 minute until the garlic smells sweet.
- Tip in the cut guvar and turn it through the oil for 3-4 minutes until the pods turn a brighter green.
- Add the turmeric, chilli powder, coriander powder and salt and stir 30 seconds.
- Pour in the water, cover and cook on low for 15 minutes, stirring twice.Low and covered. Guvar cooked hard on high stays squeaky in the middle however long you leave it.
- Check a pod. It should be tender enough to crush between finger and thumb with no snap. Give it 5 minutes more if not.
- Uncover, add the crushed peanut, sesame and jaggery and cook 4-5 minutes until the water has gone and the beans are coated in a dry, nutty masala.Add the peanuts late. Boiled peanuts go soft and lose the whole point of them.
- Take off the heat, stir in the lemon juice and coriander, and serve with rotli and dal-bhaat.
Storage
Keeps 3 days refrigerated. Reheat in a dry pan over medium heat, no water. This shaak is meant to be dry and water makes it sludgy.
Nutrition Good estimate
One serving of Guvar nu Shaak (171 g) is about 243 calories, or 143 calories per 100 g.
Low protein: 7 g a serving, 12% of the calories
| Per serving171 g | Per 100 g | |
|---|---|---|
| Calories | 243 kcal | 143 kcal |
| Protein | 7.1 g | 4 g |
| Carbohydrate | 14.7 g | 9 g |
| of which sugars | 5.5 g | 3 g |
| Fibre | 5.5 g | 3 g |
| Fat | 19.4 g | 11 g |
| of which saturated | 2.9 g | 2 g |
| of which unsaturated | 15.4 g | 9 g |
Nearest database match used for asafoetida, jaggery. Estimated from raw ingredients using USDA FoodData Central.
More like this: Vegan Indian recipes · Vegetarian Indian recipes · Gluten-free Indian recipes · Dairy-free Indian recipes · Gujarati recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.