Masala Govaar- Indian Cluster beans

Govaar/ Gavaari, Ganvaar falli, Chatur Falli, are all the names of the Indian Cluster beans/ or bitter beans,

250 gms of Govaar Beans

1 mediumĀ  yellow onion gratedimage(20)

1/4 tsp Ajwain seeds

1/2 tsp black mustard seeds

1 pinch of Hing/asafoetida

1 tsp Tamarind paste

1/2 tsp Jaggery/ brown sugar

1/2 tsp Garam Masala

1/2 tsp corriander seeds powder

1/2 tsp Red chili powder

1/2 tsp turmeric

1/4 tsp salt

1 pinch of Love

1 tbsp oil


Fresh chopped cilantro for garnish

Break the top and the tail off the bean, removing the thread/ vein

break it into small 1- 1 1/2 ” pieces, by hand, remove any remaining thread while doing this

Blanch these pieces with a pinch of salt and turmeric, drain the water right away

Mix the corriander seeds powder, garam masala and Red chili powder in the grated onion let it soak up the onion juice

Heat oil in a frying pan,

add black mustard seeds and bloom

add ajwain seeds, hing and turmeric, followed by the grated onion, with the spices mixed in, saute till golden brown,

add the tamaring paste, jaggery and salt

Add the blanched beans and stir well

Saute for 2-3 minutes, and garnish with fresh chopped cilantro

Serve with Roti, or Paraantha, tastes wonderful with steamed rice too





Classic Uppama

Classic Upama-
This all time favorite, instant snack, classic dish was also my launchpad into the culinary world, forced by my grandmothers.
1 cup fine Rava ( semolina)
1 medium onion fine diced11782397_875783222495813_124461850175308971_o
1 small red tomato (roma)
2-3 red chilli peppers
1/2 tsp grated ginger
1 tsp Urad Dal( butter lentils)
5-6 cashews halved
2 tbsp oil
1 tsp ghee
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
3/4 tsp salt
1 tsp sugar
1 pinch Hing ( asafoetida)
1 pinch of love
1/2 lemon for juice
2 sprigs of kadhi patta( indian curry leaves)
1 1/2 cup of warm water
Fresh cilantro for garnish
Fresh grated coconut 2 tsp
Roast the semolina and keep it aside
Heat oil in a thick bottomed wok
Add the Urad dal and let it fry till pinkish
Add the cumin and mustard seeds and let them bloom, add cashews.
Add the chili peppers, grated ginger,diced onion and fine diced tomato, followed by curry leaves.
Add hing and briskly stir once.
Add the roasted semolina and stirr well folding it outside in and bottom of the pan to up
Roast for 2-4 mins
Add salt and sugar, and pour the warm water from the sides, with one hand while stirring with the other. Smoothen the lumps if any
Make a indented well in the centre and drizzle the ghee in. Fold the mix on top of it
Lower the heat and cover the wok
Let it steam for 3-5 mins.
Stir once and squeeze the lemon juice on top, mix.
Plate it in a nice mound, with an upturned bowl
Garnish with fresh fine chopped cilantro and fresh coconut
You can also add crisp Sev on top if you like.