Gavar-kaLa watana Bhaji

Gawar- kaLa watana Bhaji
     Cluster beans (with black peas) veggie


Generally we the Maharashtrians add some form of proteins (in the form of pulses) to enhance the nutritional value of the dish.
 Gawar being bitter in taste,adding ajwain and milk help subside the effect also ajwain assists in digestion.

Ingredients
250 gms Gawar/cluster beans
1/2 cup black peas ( soaked overnight and pressure cooked)

1/4 cup milk
2 tsp freshly grated coconut
salt and jaggery to taste


Tempering
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp ajwain/Ova
2 green chilies (slit)
4-5 curry leaves
1 tsp turmeric powder

Garnishing
Chopped coriander leaves

Method

• Wash and cut Gawar in  pieces (approx one inch)
• Heat the oil in  kadai and add the tempering ingredients.
• Add  cooked kaLa watana sprinkle some water over it then add the bhaji & grated coconut.
• Pour in the milk.
• Cover with water on the lid.
• Let it cook  for 5 minutes or till Gawar softens ( time depends on the tenderness of the vegetable)
• When done add salt & jaggery. Mix well.
• Garnish with chopped coriander

Note
Instead of kaLa watana you can add pumpkin or potato for a variation