Ingredients:
Gavar - 1/2 Kg.
Potato cubes - 1 cup
Chili Powder - 1 tsp.
Maharashtrian Goda Masala or Kala Masala - 1 tsp.
Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Roasted Peanut Powder - 1/4 cupJ
aggery - 1 inch piece
Salt to taste
For the Garnish:
Coriander leaves, washed and cut finely
Grated Coconut
Before you Start:
1) Wash, dry and snip off ends of the Gavar with a knife. Then cut Gavar into ½ inch pieces width-wise.
2) Peel the potato and cut into ½ inch cubes. If using pumpkin then wash and cut off the thick skin of the pumpkin with a knife and cut into ½ inch cubes.
3) Dry roast 1 cup of peanuts till the skin becomes loose and comes off easily. It will take about 10 to 15 minutes on medium heat. Keep mixing them often so that they do not stick to the utensil and get burnt. Allow them to cool. Remove the skin of the peanut by moving it in between the finger tips. Get rid of these loose skins by blowing air over them over the kitchen sink. Grind them and make coarse powder. This can be stored in an airtight container for a few days. Use as needed.
For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add a pinch of hing and turmeric powder.
4) Sauté for a few seconds.
How to Proceed:
1) Add Gavar.
2) Add chili powder, goda masala and salt.
3) Mix well and cook for 5 minutes with a lid. Add ½ cup water. Gavar can be pressure cooked beforehand instead of cooking it this way. Any of the above method of cooking Gavar can be used.
4) Add potatoes and mix well. Add ½ cup water more if you want the subzi to be a little watery.
5) Add roasted peanut powder.
6) Add jaggery.
7) Mix well.
8) Add salt to taste.
9) Simmer on low heat with a lid for a few minutes more till it is evenly done. Keep checking and mixing every few minutes. Garnish and serve hot.
Gavar - 1/2 Kg.
Potato cubes - 1 cup
Chili Powder - 1 tsp.
Maharashtrian Goda Masala or Kala Masala - 1 tsp.
Oil - 3 tbsp.
Mustard Seeds - 1/2 tsp.
Hing / Asafoetida - a pinch
Turmeric Powder - 1/2 tsp.
Roasted Peanut Powder - 1/4 cupJ
aggery - 1 inch piece
Salt to taste
For the Garnish:
Coriander leaves, washed and cut finely
Grated Coconut
Before you Start:
1) Wash, dry and snip off ends of the Gavar with a knife. Then cut Gavar into ½ inch pieces width-wise.
2) Peel the potato and cut into ½ inch cubes. If using pumpkin then wash and cut off the thick skin of the pumpkin with a knife and cut into ½ inch cubes.
3) Dry roast 1 cup of peanuts till the skin becomes loose and comes off easily. It will take about 10 to 15 minutes on medium heat. Keep mixing them often so that they do not stick to the utensil and get burnt. Allow them to cool. Remove the skin of the peanut by moving it in between the finger tips. Get rid of these loose skins by blowing air over them over the kitchen sink. Grind them and make coarse powder. This can be stored in an airtight container for a few days. Use as needed.
For the Tempering/Fodani:
1) Take a kadai and heat it on medium-high heat.
2) Add oil and after a few seconds add mustard seeds.
3) Once the mustard seeds start to splutter, add a pinch of hing and turmeric powder.
4) Sauté for a few seconds.
How to Proceed:
1) Add Gavar.
2) Add chili powder, goda masala and salt.
3) Mix well and cook for 5 minutes with a lid. Add ½ cup water. Gavar can be pressure cooked beforehand instead of cooking it this way. Any of the above method of cooking Gavar can be used.
4) Add potatoes and mix well. Add ½ cup water more if you want the subzi to be a little watery.
5) Add roasted peanut powder.
6) Add jaggery.
7) Mix well.
8) Add salt to taste.
9) Simmer on low heat with a lid for a few minutes more till it is evenly done. Keep checking and mixing every few minutes. Garnish and serve hot.
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