Gavar Pumpkin Sabji Recipe
Gavar (Gaur or Cluster beans) and Pumpkin (Kaddu/Lal Bhopla) sabji is a simple and healthy accompaniment for rotis or rice. The sweetness of the Pumpkin balances the slight bitterness of the Gavar beans and both these vegetables pair up well in this humble sabji. There are various ways to prepare the sabji, this recipe uses basic spices, easily available in the pantry.
If you like this recipe, you can also try other similar recipes such as
- 1 cup Gawar Phali (Kothavarangai / Cluster beans) , washed strings removed and cut
- 1 cup Kaddu (Parangikai/ Pumpkin) , peeled and chopped
- 1 Onion , chopped
- 5 Garlic , crushed
- 4 Dry red chillies , chopped (or 1 teaspoon red chilli powder)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon Fennel seeds (Saunf) , toasted and crushed
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 2 teaspoons Roasted Peanuts (Moongphali) , powdered (optional)
- 1/2 teaspoon Turmeric powder (Haldi)
- Cooking oil , as required
- Salt , to taste
- Coriander (Dhania) Leaves , for garnishing, finely chopped
How to make Gavar Pumpkin Sabji Recipe
To begin making the Gavar Pumpkin sabji, first heat a small wok.
Add the fennel seeds. Toast them lightly and cool. Crush them coarsely using a mortar pestle or a rolling pin.
Heat oil in a pressure pan or wok. Add the mustard seeds and once they splutter add the cumin seeds.
Add the methi seeds, red chillies, hing and turmeric. Add the crushed garlic and onion and saute for a minute.
Add the gavar beans and pumpkin pieces. Add the other spices including crushed fennel, coriander powder, amchur powder (or tamarind pulp) and mix well.
Season with salt and add 1/2 cup (or more) water. Pressure cook for 1 whistle and 5 minutes on low heat or till the beans and pumpkin just become soft.
You can alternatively cook covered in a wok till the vegetables just become soft.
Adjust the water quantity (depending on whether you want a dry sabji or wet), sprinkle peanut powder (if using). Mix well and cook for 1-2 minutes.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.