Guar Jhinga
Guar or the cluster bean is another kind of flat bean mainly grown in the Indian sub-continent. Research also shows that the hot and arid lands of Texas grow it as it produces guar gum which is used in many products as a preservative. Its roots originated in parts of Africa.
Guar can have a slight bitter aftertaste. This is particularly defined with over ripe vegetables and minimal with young /kumri guar.
We used to enjoy Guar growing up with prawns added to it or mutton/goat/lamb pieces. However , my grandmother in law who was an excellent chef, used to make this with small meat kebabs. I can still remember the absolutely delicious taste of her everyday simple food she could magically produce.
Read more about the origins of Parsi Food in my cookbook
The Art of Parsi Cooking;reviving an ancient cuisine.
Read more on Niloufer's Kitchen in The Huffington Post Blog
Photo credit Sheriar Hirjikaka
Readers reviews
11th September 2016
Naila Valliani Narges I made the goar Ma shrimp. Turned out fantastic!
Naila Valliani Love the recipes Niloufer cos they are easy to follow!
Guar or the cluster bean is another kind of flat bean mainly grown in the Indian sub-continent. Research also shows that the hot and arid lands of Texas grow it as it produces guar gum which is used in many products as a preservative. Its roots originated in parts of Africa.
Guar can have a slight bitter aftertaste. This is particularly defined with over ripe vegetables and minimal with young /kumri guar.
We used to enjoy Guar growing up with prawns added to it or mutton/goat/lamb pieces. However , my grandmother in law who was an excellent chef, used to make this with small meat kebabs. I can still remember the absolutely delicious taste of her everyday simple food she could magically produce.
Guar and jhinga served with rotli/chappati |
Guar jhinga
Prawns with
Guar beans
3 tbsp oil
2 large
onions finely chopped
2 tsp ground
ginger
2 tsp ground
garlic
1 ½ tsp
cumin powder
1 tsp red
chillie powder
1 tsp green
chillies finely chopped
1 ½ tsp salt
2 large
tomatoes
1 /2 kilo
tender guar beans
2 small
green raw mangoes peeled and sliced
1 cup water
2 tbsp
jaggery
½ kilo prawns, shelled, deveined and washed
½ kilo prawns, shelled, deveined and washed
Heat the oil
and fry the onions till golden brown. Add in the spices and simmer for a minute
or two.
Add the
tomatoes and cook for another minute.
Now add the
guar and mangoes. Add about a cup of water and bring to a boil. Cover the pan
and cook the guar beans for 45 minutes till almost cooked through. The water must all evaporate. Lastly add the prawns and the jaggery and cook for
another 10 minutes stirring often. Keep on cooking and stirring until little
oil comes up on the sides of the pan.
Tips
Remove the string from the guar bean and cut into two or three pieces. The younger the bean is the tender the string and skin is.
Guar takes an hour to cook sometimes. It must become soft enough to eat but not into a mush.
You know when it is ready when the drops of oil rise to the side of the pan. This is called "tayl per avanu"; something one learns about a lot for this particular type of cooking.
You may substitute kebabs for prawns if you wish or simply serve it as a vegetarian dish by itself.
Read more about the origins of Parsi Food in my cookbook
The Art of Parsi Cooking;reviving an ancient cuisine.
For more Parsi regional recipes click on
Niloufer's Kitchen: Autumn
Niloufer's Kitchen: Quick and Easy
Read more on Niloufer's Kitchen in The Huffington Post Blog
Photo credit Sheriar Hirjikaka
Readers reviews
11th September 2016
Naila Valliani Narges I made the goar Ma shrimp. Turned out fantastic!
Naila Valliani Love the recipes Niloufer cos they are easy to follow!
Hello!
ReplyDeleteYour Cluster Beans with Prawn looks delicious! Habe to try this recipe out :-)
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