Friday, 27 September 2013

Phataphat gawarfali (clustered beans)

I named the recipe as phataphat,because you cook this in a jiffy in a pressure cooker and not much preparation is required. I serve it in the lunchbox for hubby dear and so it has to be made fast with so many work to do in the morning. Best served with paranthas. I prefer chopping them previous night,as chopping early morning can be tedious and time consuming. I also grate the coconut in the night only.
Ideally gawarfali has a slight bitter taste as compared to beans,but somehow that bitterness actually enhances it's taste.
So here it is,hope you make them in your kitchen and enjoy eating it too.


1. Gawarfali - 500gms( chopped)
2. Tomato - 3 medium size ( chopped)
3. Coconut grated - 1/2 cup
4. Ginger garlic paste - 1 tbsp chilly - 2 nos( chopped )
6. Turmeric powder - 1 tsp
7. Coriander powder - 1 tsp
8. Mustard/refined oil - 3tbsp
9. Salt to taste
10. Asafoetida (heeng) - 1/4 tsp
11. Red chilly powder - 1tsp


Heat oil in a pressure cooker,add green chillies and fry for few secs. Next add ginger garlic paste and fry for some more time. Add tomatoes and fry till fat starts separating. Mix in the gawarfali and fry for a min. Now add all the dry spices,coconut and stir fry for few more secs. Last add small amount of water,close the lid and preesure cook till 2 whistles. Before serving garnish with some more grated coconut.

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