Gavarfali ki Sabji | How to make Gavarfali ki Sabji

By Ridhima Mohil  |  23rd May 2017  |  
3 from 1 review Rate It!
  • Photo of Gavarfali ki Sabji by Ridhima Mohil at BetterButter
Gavarfali ki Sabjiby Ridhima Mohil
  • Prep Time

    10

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

8

1

About Gavarfali ki Sabji Recipe

A spicy preparation of cluster beans, made with common ingredients in your kitchen, like ginger, green chillies, cumin seeds, garlic but I prepared with a small twist.

Gavarfali ki Sabji, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Gavarfali ki Sabji is just mouth-watering. This amazing recipe is provided by Ridhima Mohil. Be it kids or adults, no one can resist this delicious dish. How to make Gavarfali ki Sabji is a question which arises in people's mind quite often. So, this simple step by step Gavarfali ki Sabji recipe by Ridhima Mohil. Gavarfali ki Sabji can even be tried by beginners. A few secret ingredients in Gavarfali ki Sabji just makes it the way it is served in restaurants. Gavarfali ki Sabji can serve 4 people. So, the next time you have a get together or a party at home, don't forget to check and try out Gavarfali ki Sabji.

Gavarfali ki Sabji

Ingredients to make Gavarfali ki Sabji

  • 1 1/2 cups chopped cluster beans (gavarfali)
  • 1/2 tsp cumin seeds (Jeera)
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp coriander (dhania) powder
  • 1/4 tsp mustard (rai/sarson) powder
  • 1/2 tsp chilli powder
  • 1 piece of laung [cloves]
  • 1 tsp of ghee
  • salt as per the taste

How to make Gavarfali ki Sabji

  1. Boil the gavarfalli in a saucepan for 10 minutes and allow it to cool for some time.
  2. Then in a bowl add the boiled gavarfalli,salt,turmeric,red chillies powder,dhaniya powder and mix properly
  3. Now take a small wok, add ghee and once the ghee is hot and now add the laung [cloves] and immediately place the bowl inside the curry and close the lid immediately. This gives the smokey taste of the burnt spice.
  4. With the smell of the laung and ghee the sabji is ready to be served with Roti or Rice

My Tip:

Instead of the cloves, charcoal can also be used to give the smokiness in the curry.

Reviews for Gavarfali ki Sabji (1)

Diksha Wahi3 years ago

Nice veg dish!
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