Gavar Phalli Angara (Smoked Cluster Beans) is a dish with smoky flavor. Fuming takes this simple dish to another level.
This is a very typical Rajasthani method of preparing food. In Rajasthan they call this method as dhooni and the dish is known as Gavar phalli ki bhujji. I have seen my grandmother and my mother giving angara to many dishes which I will be sharing in due course of time. I have already shared one such recipe Kanji Vada.
Yield: 3 serving
Prep time: 10 minutes
Total time: 20 minutes
Ingredients For Gavar phalli Angara
300 grams gavar phalli (cluster beans)
¼ teaspoon jeera (cumin)
½ teaspoon dhania (coriander)
1/3 teaspoon chilli powder
½ teaspoon amchur (dry mango powder)
A pinch of hing (asafoetida)
Salt to taste
1 teaspoon oil
½ teaspoon lemon juice
For Angara (Smoke)
¼ teaspoon ghee
A pinch of hing
A pinch of chilli powder
2 to 3 piece of wood charcoal
Directions For Gavar phalli Angara
- In a pressure cooker boil the gavar. Boil till one pressure only. Switch off the heat and release the pressure after 5 minutes. It should not be mushy.
- Let it cool down to room temperature and then de string them. (Remove the thread like strings from both the sides). Set aside.
- Heat oil in a pan; add jeera hing and all the dry masalas and saute for few seconds.
- Add the gavar, salt and saute for 5 minutes till the gawar is well coated with spices and the moisture is not there.
- Switch off the heat and add lemon juice.
For Angara (Smoke)
- Heat two pieces of coal on direct flame till very hot and turns red.
- Place the hot coal pieces in a steel katori and place the katori in the center of the pan of gavar. Put hing, chilli and ghee on the charcoal and cover the pan for 5 minutes.
- Remove the katori and serve.
