Frozen in a 10.4oz bag from desi store (may use fresh as well)
medium-large (~125 gm), peeled, washed, cut into small cubes
large Roma tomato
de-seeded, thinly sliced
Whole Cumin seeds
Cumin and Coriander Powder
Rinse the cluster beans in cool water. Set aside.
In a medium size pot, add the 4 cups of tap water over high heat, bring it to a rapid boil, add the beans, and blanch for 7 to 10 minutes or until beans soften.
Lower the heat, remove the pot, drain the water, and reserve the beans in a colander.
Next in the same pot, over medium heat, add oil and swirl around to ensure the pan is entirely coated with oil. Add the cumin seeds, once it sizzles add onions, jalapenos, tomatoes, and potato cubes; stir well.
Add the blanched beans and sprinkle the cumin and coriander powder and salt (optional) over the mixture, add the remaining cup of water, give it a quick stir.
Cover the pot, lower heat to low-medium setting and cook for thirty minutes or until its cooked and moist.
Once cooked, remove from the stove and transfer into a serving dish; garnish with few cilantro leaves and lemon wedges.
Enjoy the guvar aloo salan.
Chef's Note: This recipe may be a good side dish. To reduce the sodium content further, skip the optional salt or use a lesser amount.
Nutrition Facts (includes the addition of salt): Serving Size: 1 Cup (230g), Servings: 4, Amount Per Serving: Calories 120, Calories from Fat 25, Total Fat 2.5g (4% DV), Saturated Fat 0g (1% DV), Trans Fat 0g, Cholesterol 0mg (0% DV), Sodium 220mg (9% DV), Total Carbohydrate 19g (6% DV), Dietary Fiber 5g (19% DV), Sugars 3g, Protein 4g, Vitamin A (10% DV), Vitamin C (50% DV), Calcium (10% DV), Iron (10% DV). Percent Daily Values (DV) are based on a 2,000 calorie diet.