Guar Jhinga- Guar/Cluster Beans with Prawn

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.

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

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

http://www.amazon.com/dp/B00FCZC36C

Niloufer's Kitchen: Autumn

http://www.amazon.com/dp/B00HBSBLI4

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!