Cluster Beans (Gawar) and Prawns

Name: Cluster Beans (Gawar) and Prawns
Total time: 2700 s
Yield: 3 to 4 people
Cuisine: Indian
Ingredients: 250 gms - Cluster beans/gawar (cut and boiled); 1/2 cup Dried prawns or fresh prawns. (Cleaned and washed); 1 Peeled and diced pototoe (optional); 1 large onion sliced; 1 large chopped tomato; 1 chopped green chilli; 1 tsp red chilli powder; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1/2 tsp cumin seeds (Jeera); 1 sprig leaves curry; 1 tsp Ginger - garlic paste; 1/2 tsp garam masala; as required Oil for cooking; 1 tsp Salt to taste; as per taste Lime to squeeze on top; 1/2 tsp turmeric powder; little Lime juice; as required Salt to taste

Caroline's Kitchen. @caru_2585

Mumbai

I came across this recipe on an youtube channel one day when I had very little cluster beans and I didn't know what would pair well with it. That's when I come across this recipe. I tried it and I loved it - ever since, I have been preparing it. This recipe can be made with dried prawns as well as fresh prawns.

Caroline's Kitchen. @caru_2585

Saved

Ingredients

30 to 45 mins

3 to 4 people

250 gms- Cluster beans/gawar (cut and boiled)
1/2 cupDried prawns or fresh prawns. (Cleaned and washed)
1Peeled and diced pototoe (optional)
1large onion sliced
1large chopped tomato
1chopped green chilli
1 tspred chilli powder
1 tspcoriander powder
1/2 tspturmeric powder
1/2 tspcumin seeds (Jeera)
1 sprigleaves curry
1 tspGinger - garlic paste
1/2 tspgaram masala
as required Oil for cooking
1 tspSalt to taste
as per taste Lime to squeeze on top
Prawn Marination if using fresh prawn:
1/2 tspturmeric powder
little Lime juice
as required Salt to taste

Saved

Steps

30 to 45 mins

1

If using dry prawns, soak the prawns in water for half an hour. After soaking drain well and set aside.
2

If using fresh prawn marinade with the ingredients under marination and set aside for half an hour.
3

Meanwhile, chop other ingredients like onion, tomato, potatoes and green chilli. Set aside. Boil the cluster beans and set aside.
4

In a pan heat oil, add cumin seeds, curry leaves and allow to crackle. Then add in the onion and cook till soft and translucent. Next add in the ginger garlic paste along with the green chillies and saute till the raw aroma of the ginger garlic goes.
5

Add in the tomato and saute till soft and mushy.
6

Then add the powdered spices (except the garam masala) and cook for sometime. (You can add a little water, so that the masalas does not burn)
7

Once the masalas are cooked, add the potatoes and cook till soft, then add in the dry prawns and a little water. Saute and cook for 5 to 10 mins
(Note: If using fresh prawns, add the prawns in the end, otherwise the Prawns will over cook and turn rubbery)
8

Add in the cluster beans/gawar, garam masala and salt. Saute and further cook till well done. (You add water if required)
9

Once done, serve with a squeeze of lime juice. Best eaten with chapatis.
10

Remember, this recipe is all about the flavour that the prawns lend to the vegetable, taking it to another level. I have personally, made this recipe with merely 20 prawns (to be precise)