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Due to scant rainfall, very few vegetables grow in Rajasthan. Gavarfali is one of the few commonly available and abundantly used vegetable in this region. There are several interesting ways in which gavarfali is cooked, mostly with potatoes to make a dry vegetable or in a curd based gravy. This recipe uses dry masalas along with onions and garlic to spice up the gavarfali. You can also add potatoes if you wish. Remember always to string the thicker gavarfali to get rid of its fibrous sides before using it for a dish.
Preparation Time: 15 mins.Cooking Time: 20 mins.
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I really really liked this sabzi. I normally never eat gavar and find it slightly bitter, but this sabzi was really nice. I added a little chat masala and amchoor to the curd mix.
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