By: Ambika
Besan ki Gwar Phali
Ingredients & Method
Gwar phali - 400/500g
Onion - 2 medium (long sliced) - this is optional
Besan- 3/4 tbsp
Mustard oil - 3-4 tsp
Jeera, haldi, red chili, coriander powder, amchur or khatai, salt
Boil gwar in water. I microwave in a glass bowl with full soak water for 10 min on high. Discard water. Peel the gwar ends. Keep them full length or chop half if long.
I prefer the south gwar, light green and fleshy but north gwar is also good.
On the other side, prepare besan by dry roasting it till golden brown. Add coriander powder, turmeric, red chili powder, little salt to the besan itself. By roasting and adding these masalas here it mixes better later. Keep aside.
We do extra besan prep and use it for various besan dry veg but gwar is the family fave😊 ok back to recipe.
Take mustard oil heat up well, add jeera and then add onion. Now you can go without onion as in Rajasthani version but I onion adds to flavor for us.
Add the peeled boiled gwar once onion is light brown. Then shallow fry together. Add salt accordingly to gwar only since besan also has salt added.
Bas with 5 min add the seasoned besan and mix together.
I add besan in batches so it coats well. All done in 5-7 min. Remember gwar is pre cooked.
In the end add amchur and besan gwar is ready to serve. This dish is best with roti and if you are lucky with leftover, a day later tastes better...
Try it.
Variation by Usha
हम फली उबालते नहीं
थोड़ी बड़ी बड़ी काट कर तेल में मेथी का बघार लगाकर फली डाल देते
थोडा पानी भी
जब हलकी गल जाती
तब प्याज़ का पिसा मसाला नमक हल्दी धनिया बेसन डाल देते
फिर धीमी आंच पर भुनते
इससे फली के रेशे नही निकालने पड़ते तो थोड़ी आसानी हो जाती
Tryout by Prarthana
The best thing was it was made in a jiffy (already had bhuna besan and had boiled the gwar at night.)
Tryout by Mona
I pressure cooked the gwar for two whistles. But was wondering whether the nutrients get lost in the water in which it was boiled. Next time I will use less water.
They didn't look as green as the other tryouts and were a little sticky, but were tasty nonetheless.
