Chawli (Beans) Ajwain Ki Sabzi Recipe (Cowpea Beans Stir Fry)
The Chawli (Beans) Ajwain Ki Sabzi Recipe get whole new meaning due to the addition of ajwain and a little bit of jaggery along with chili powder. The addition of mustard oil gives this sabzi a great zing and flavor. The chawli beans handles the sweet sour and spicy taste really well and goes well with Phulkas or even Gujarati Dal and Chawal.
If you like this recipe, you can also try other Dry Vegetable recipes such as
- 300 grams Long String Bean (chavli)
- 1/2 teaspoon Mustard seeds
- 1 teaspoon Ajwain (Carom seeds)
- 1/4 teaspoon Asafoetida (hing)
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Red Chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Jaggery
- 1 teaspoon Mustard oil
- 4 sprig Coriander (Dhania) Leaves , finely chopped
- Salt , to taste
How to make Chawli (Beans) Ajwain Ki Sabzi Recipe (Cowpea Beans Stir Fry)
To begin making the Chawli (Beans) Ajwain Ki Sabzi Recipe (Cowpea Beans Stir Fry), we will first cut the beans according to the desired size. I like to keep it an inch long, but it's purely your choice.
Place the cut beans in a steamer and steam until cooked through and soft.
Heat the mustard oil in a pan on medium high; add the mustard seeds, ajwain seeds and allow it to sizzle for a few seconds.
Add the turmeric, asafoetida, red chilli powder, coriander powder, jaggery, steamed chawli beans, salt and stir until well combined for about 3 minutes.
You will notice all the masalas are sticking together and coat the beans well. Check the salt and spice levels and adjust to suit your taste. Turn off the heat and transfer to a serving bowl.