For the second day of Sindhi dishes, I decided I had to make something with cluster beans, the sindhi way. As I had said my wish of putting my cookbooks to good usage went down the drain, I had to think of ways to make the best of what I had.

Though the perennial question "What to make for dinner" seems to plaque every household, somehow it is not so strong when I can discuss that with Athamma. Now hubby dear said he is dreading the moment I step in, as I ask him that right away! I also warned him that he has to play critic to the BM theme this month as I was planning on making regional specific. Which means he has no say in quoting the authenticity other than simply saying if it was good or not.

With the lack of time, I almost decided I should split the dal and aloo tuk to separate days, I knew it looked so simple to post separately. Luckily I have landed with enough dishes to do it together. However, this gravy I did with cluster beans had to be a post on it's own. In fact when I googled for Sindhi style Guaar dish, I couldn't find much. I had to settle down to one source and requested Vaishali to seal her approval. I couldn't do that as well. So in the end I have to share and hope this is sindhi.

We normally make cluster beans in two ways. One dry saute with spices and roasted peanut, another gravy as a side dish for either dosas or chapatis. This version ended up being a dry saute with more of spice than what we normally add. It went fine with chapatis.

Sindhi Guar Bhaji

How to make Sindhi Guaar Bhaji

Wash the chopped guaar 2 - 3 times in normal water. Microwave the beans in enough water for 10 mins, drain the beans and keep it aside.

In a non stick pan, heat cooking oil, add cumin and mustard seeds and allow to crackle.

Add green chillies and ginger-garlic paste, cook for 2 minutes on low flame.

Add chopped tomatoes, salt, red chilli powder, turmeric powder and mix well.

Cook for 3 - 4 minutes until nice color of tomatoes appear.

Add boiled beans and coriander powder, saute for 2 minutes.

Add 1/2 cup of water and garam masala powder, mix thoroughly. Simmer with lid covered so that the masalas are cooked and coats the vegetable.

Finally, add the dry mango powder, combine everything, make sure the subji is dry.

Sindhi Guaar is a dry Subzi, so cook till all the water is evaporated.

Serve hot with chapati.

Notes

I was skeptical about adding both cumin seeds and mustard for tempering. By default other than our andhra dal, I never add this combination for gravies.

Come to think of it, other than dry mango powder, everything else is the same as how we make our kuras (gravies). So that goes to say that simple dishes across states are very much similar in their making.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 28

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Sindhi Guar Bhaji | Dry Cluster Beans Sindhi Style ~ Side Dish for Rotis

Course Main Dish – Dry Sautes

Cuisine Sindhi

Dish Type Dry Side Dishes

Author Srivalli

Ingredients

250 gms Cluster Beans / Guaar, finely chopped
2 medium Tomatoes finely chopped
1/2 tsp Ginger Garlic Paste
2 long Green Chillies
3/4 tsp Red Chilli Powder
3/4 tsp Coriander Powder
A Pinch Turmeric Powder
1/2 tsp Cumin Seeds Whole
1/2 tsp Mustard Seeds
1/2 tsp Garam Masala Powder
1/4 tsp Dry Mango Powder
1 tsp Cooking Oil
Salt to taste

Instructions

How to make Sindhi Guaar Bhaji

Wash the chopped guaar 2 - 3 times in normal water. Microwave the beans in enough water for 10 mins, drain the beans and keep it aside.
In a non stick pan, heat cooking oil, add cumin and mustard seeds and allow to crackle.
Add green chillies and ginger-garlic paste, cook for 2 minutes on low flame.
Add chopped tomatoes, salt, red chilli powder, turmeric powder and mix well.
Cook for 3 - 4 minutes until nice color of tomatoes appear.
Add boiled beans and coriander powder, saute for 2 minutes.
Add 1/2 cup of water and garam masala powder, mix thoroughly. Simmer with lid covered so that the masalas are cooked and coats the vegetable.
Finally, add the dry mango powder, combine everything, make sure the subji is dry.
Sindhi Guaar is a dry Subzi, so cook till all the water is evaporated.
Serve hot with chapati.

Notes

I was skeptical about adding both cumin seeds and mustard for tempering. By default, other than our andhra dal, I never add this combination for gravies.

Come to think of it, other than dry mango powder, everything else is the same as how we make our kuras (gravies). So, that goes to say that simple dishes across states are very much similar in their making.

Tried this recipe?Mention @spicingyourlife_ or tag #spicingyourlife_!

More recipes from Sindhi cuisine are these Sindhi Aloo Roast, Sanna Pakora,

Comments

Chef Mireille says

May 18, 2013 at 1:29 am

whether authentic or not, it does seem delicious

The Pumpkin Farm says

May 18, 2013 at 8:41 am

i love cluster beans only when my mom makes it, i dont venture out making it myself becoz i dont do a good job. But it helps to have variety of recipes handy, sindhi style is quite similar to the way i make it, will store this for future

Priya Suresh says

May 18, 2013 at 11:44 am

This dry cluster beans goes awesome with rotis na, cant wait to make some this way.

vaishali sabnani says

May 18, 2013 at 3:08 pm

Valli the cluster beans are almost Sindhi...musturd and cumin both are not used in tempering..but you have perfect spices and the dish looks inviting.

Archana Potdar says

May 19, 2013 at 9:46 am

This is so different from what I make. Love it.

Pavani N says

May 20, 2013 at 2:12 am

Like you said goruchikkudukayalu are usually made in just 1 or 2 ways -- this curry sounds delicious.

Foodiliciousnan says

May 20, 2013 at 7:20 am

I've never made these with tomatoes. Is awkward on it's own or with potatoes. Looks quite inviting

Sapana Behl says

May 20, 2013 at 12:34 pm

I love cluster beans ! It's new way for me to cook without potatoes..

Nalini's Kitchen says

May 20, 2013 at 6:50 pm

looks delicious and bookmarked it Valli...

Harini-Jaya Rupanagudi says

May 21, 2013 at 2:50 am

Wow! that is another variety to make with cluster beans!

Corporate to Kitchen says

May 21, 2013 at 4:37 am

These cluster beans are so tasty & this dish has definitely enhanced its flavor

Nivedhanams Sowmya says

May 21, 2013 at 11:26 am

that is so simple and so comforting… love to have these with roti… thanks for the recipe valli!!!

Padmajha PJ says

May 22, 2013 at 8:30 am

I am not a fan of cluster beans and never prepare it at home.No one misses it too.Curry does look inviting though 🙂

Nisha Sundar says

May 23, 2013 at 10:22 pm

I second PJ. Even am not a fan of cluster beans. But with the spices mentioned and the flavour. this can make way to our home. 🙂 Neat presentation Valli.