"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich
A simple stir fry from my mother-in-law's kitchen.
Guvar - Bataka nu shaak
Cluster beans with potatoes
2 cups cluster beans, torn into 2" pieces
1 medium potato, peeled & chopped
salt to taste
1 tsp dhana-jiru/coriander-cumin powder
1 tsp grated jaggery
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp ajmo/owa/ajwain
1/2 tsp turmeric powder
1/4 tsp asafoetida
2 tsp ginger-green chili paste
Thepla or Rotla or Rotli
1. Steam cluster beans and potatoes in a pressure cooker. Add water as needed. Set aside to cool down.
2. Heat oil in a pan. Add all the tempering ingredients.
3. As they sizzle, add cooked & cooled beans and potatoes, and remaining ingredients. Add cooking water as well.
4. Simmer till all the water is evaporated.
5. Serve with rotli or thepla.
1. Traditionally, very tender, small cluster beans are chosen carefully for recipe. They are kept whole by just removing both ends. We do not get tender cluster beans here. So I tear them into 2" pieces.
2. Instead of potatoes, vadis can be added. If you want to add the vadies, steam just cluster beans. Saute vadis in the kadai.
3. If you like, you can garnish with a spoonful of scraped, fresh coconut.