Guar ki Phalli is the dry preparation of vegetable and spices that are used in our daily food. This sabzi is the simple, comfort food we crave for at times. Cluster beans (guar ki phalli) are high on nutrient value and fiber content.
I was completely lost in terms of all things food and cooking till I was unmarried. It was only after marriage that I actually started cooking and after many-many failures, including the time when V refused to eat upma and apple pie – till date he doesn’t eat upma made by me and I have not had the nerve to make an apple pie again. :|
Now that I own that I was not born a good cook and even today I am mediocre at best, I never leave a chance to practice, experiment and learn some more. But this journey takes a bit of time as I never realise that I am doing something wrong. :D
I am sharing my shortcoming because I want to make you laugh and I want to tell you that I was a fool all the years I was making guar ki phalli till I saw my mom cleaning this vegetable two summers ago and that’s when I realised I was doing it all wrong. If this was not enough, I also understood why these beans seem and taste unfamiliar despite eating them while growing up. #facepalm
Most people make this cluster bean like french beans with potato – wash them , chop them and cook with potatoes. That’s how even I cooked till that summer, two years ago.
What my mom does is, she thoroughly washes and pressure cook these beans, till slightly tender and then pull the strand from the sides for each of them individually. It is a slightly messy and time consuming process as the bean is soft and easily comes apart between your fingers. But it ensures that the beans cook nicely when roasted and while eating you don’t get uncooked thread like strands. So it is worth the action and time required.
My mom cooks them with lot of chilli powder. It tastes awesome. You should try to. The flavour is simple and rustic in origin – no onion, garlic or tomato to subdue the taste of the phalli
Guar ki Phalli
- Thoroughly wash the beans and pressure cook them with little water. Drain the water and allow them to cool. Gently peel off the side strand of each bean. It is a time consuming step but it’s worth the effort. The beans will also split on their own from the centre.
- In a wok, heat oil to smoking point. Add asafoetida, jeera, turmeric powder, red chili powder, fennel seed powder. Add the beans, sprinkle salt. Mix gently coating well with spices. Add amchoor, quickly mix and remove from flame. After the labour of love, enjoy hot with chapatis as side.
- This veg taste best when it’s quite spicy. You can adjust red chilli powder as per your taste.
- You can also add boiled potatoes to this recipe while roasting and enjoy.