Guvar In Curds
|Oil||1 1⁄2 Tablespoon|
|Mustard seeds||1⁄4 Teaspoon|
|Garlic||10 Clove (50 gm)|
|Coriander leaves||1⁄2 Bunch (50 gm)|
|Salt||1 1⁄2 Teaspoon|
|Curds||3⁄4 Cup (12 tbs)|
Remove stems from both the ends of guwar and cut each guwar into three pieces.
Cook them in salted boiling water until tender.
Drain before use.
Grind coriander leaves, ginger, chillies, garlic, turmeric and salt to a fine paste and add to curds.
Soak guwar in curds mixture for one hour.
Heat oil in a pan and fry mustard seeds and asafoetida.
When mustard stops popping, add guwar mixture.
Cook on low heat for five to ten minutes, stirring frequently.
If gravy is desired in the vegetable, add 1 1/2 tablespoon gram flour diluted in 1/3 cup water.
Add this mixture five minutes before removing the vegetable from the fire.