We use cluster beans/kothavarangai/gawar a lot in South Indian Cooking, we make poriyal, paruppu usili, in avials, dry them and use as vadams, but I have never really tried to do a side dish with it for rotis until recently. I have tasted it in subzis at a Gujarati friend's place and even in restaurants but when I tried it at home, I was not completely satisfied. Then I saw this recipe, it has both gawar/cluster beans and potato in it, the ajwain, peanut powder and coconut and other spices make it so flavorful and it goes very well with chappathis/rotis..
Need To Have
- Diced Potato - 1 cup
- Cluster Beans/Gawar - 11/2 cups, 1 and 1/2 " long pieces
- Onion - 1 medium, chopped
- Garlic Cloves - 4, chopped
- Green Chilly - 1, chopped finely
- Ajwain Seeds - 1/2 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Raw Peanuts - 2 tablespoons
- Coriander Powder - 1 teaspoon
- Grated Coconut - 2 tablespoons
- Salt to taste
Original Recipe here
Wash and chop the cluster beans into 1 and 1/2" pieces and keep. Heat some oil, add the ajwain seeds, when it starts sizzling, add the garlic and onion and saute till it turns translucent.
Add the potatoes and mix for a minute. Then add the cluster beans, turmeric powder and salt, mix then add about 1/4 cup water, cover and cook on medium-low heat till the vegetables are cooked.
In the meantime, roast the peanuts, cool, peel, coarsely pound and keep.
Once the vegetables are cooked and there is no water, add the peanut powder, coconut and the coriander powder, mix and keep cooking for another 3 to 4 minutes, then remove and serve.
Before adding the peanut powder, make sure that the vegetables are cooked and there is no water, if there is water, open the lid and cook till the mixture becomes semi-dry.
If you need more spice, add another green chilly.
The ajwain gives a unique flavor to the dish, if you don't like it then use cumin seeds.