Gavarfali ki Sukhi Subji


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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.

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Serves 4.
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Ingredients

Method
  1. Boil the gavarfali with soda bi-carb in water for about 5 to 7 minutes.
  2. Drain, squeeze out all the water and keep aside.
  3. Heat the oil in a pan and add the cumin seeds.
  4. When the seeds crackle, add the ginger-green chilli paste and garlic and sauté for a few seconds.
  5. Add the onions and sauté till they turn translucent.
  6. Add the boiled gavarfali, turmeric powder, coriander powder, mustard powder, chilli powder and salt and sauté for 3 to 4 minutes.
  7. Serve hot.

Tips
  1. Add ½ teaspoon kachri powder to the subji for better taste.
  2. Trim the ends and string the gavarfali before cutting them into small pieces for the above recipe.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Gavarfali ki Sukhi Subji
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 Reviewed By
NehaShah2306February 16, 2012

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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Reviewed February 16, 2012by NehaShah2306

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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