Chauran Pharyun|Long Beans

Alka Keswani — Thu, 07 Jul 2022 14:13:09 +0000

Pharyun in Sindhi could mean the pod of any legume or pulse grains but most of the Sindhis consider french beans as the Pharyun. Chauran (or Raanh) means Chawli or black eyed beans and the whole beans are called Chauran Jyun (of) Pharyun. Tender Long beans are not commonly had in many Sindhi homes though fresh pods from the matured beans are often cooked in Sindhi style gravy dish (Ras mein). Recently I found extremely fresh tender long beans and couldn’t resist buying a bunch of it. I cooked it the way Sindhis make Gvar/Guar patata. In the Thali: Chithyal Chauran Pharyun (Long beans) Juar Jo Dhodho (Patted Jowar Roti) Mung (Whole mung) Green chutney (Mint coriander chutney with awla). Vangi (Cucumber) and Ambh (Mango) Confession: Traditionally Sindhis cook cluster beans to make a dry subzi and the beans are crushed/smashed to attain a peculiar texture. I did cook the long beans the traditional way (smashed). The flavors were good but the texture was bit pasty. I prefer slightly undercooked beans so I was not happy with this texture. Chithyal Chauran Pharyun|Long Beans Recipe: Print Chithyal Chauran Pharyun|Long Beans Recipe Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Smashed Long beans with potato chunks flavored with garlic Ingredients Long benas 250 gm Potatoes 2 medium sized Onion 1 medium sized Tomato 2 small Green chillies 2 (or use as many you normally do) Ginger a bit Garlic 5-6 cloves Turmeric powder ½ tsp Coriander powder 1 tbsp Salt as per taste Oil 1-2 tbsp Method Wash beans thoroughly, pat dry and trim the tips on both the sides. Cut each bean into small (1 inch) pieces. Peel and dice potatoes into big chunks. Rinse and add salt to potatoes, keep aside for 5 minutes. You can soak potatoes in salted water instead. Pound ginger garlic and chop onion, finely. Take 1-2 tbsps of oil in a pressure cooker and heat it. Add ginger garlic. Cook till the raw smell goes away. Add chopped onion. Cook onions till light brown. Add chopped tomatoes and chillies. Add beans, potatoes, salt, turmeric powder and coriander powder Cook the mix on high heat till the mix starts sticking to the base of the cooker. Add 2-3 spoons of water and close the lid. Cook on medium flame. Wait for a whistle and cook it further on low flame for about 2-3 minutes or till the potatoes are cooked. Heat the subzi on high flame if there is excess moisture. Serve it with roti, or plain boiled rice 3.5.3251

The post Chauran Pharyun|Long Beans appeared first on Sindhi Rasoi |Sindhi Recipes.

Guaar Patata(Cluster beans with Potato)And Dhoklas for Tried and Tasted

Alka Keswani — Mon, 29 Sep 2008 01:56:51 +0000

Guaar or gavar or Cluster beans, is one green veggies that my son is not very fond of. Still when I add potatoes to the guaar, he eats it without any fuss. Ideally Sindhi style Guar is made by first boiling the guar in an open pan, till soft. It is then mashed well by pounding with a whisker having a flat base (mandiyaro). A tadka of ginger garlic is made in a pan/ spiri to which tomatoes and spices are added. Once cooked, mashed beans are added and cooked further. The dish is little pasty or mush like. I personally don’t prefer it that way and I like to cook this subzi the way my mother used to make. Sharing her recipe with you. Let’s straight away jump to today’s recipe! Print Guaar Patata(Cluster beans with Potato)And Dhoklas for Tried and Tasted Rating 4.0 from 1 reviews Ingredients Guaar (cluster beans) 250 gm Potato 2 medium sized Onion 1 medium sized Tomato 2 small Green chillies 2 (or use as many you normally do) Ginger a bit Garlic 5-6 cloves Turmeric powder ½ tsp Coriander powder 1 tbsp Salt as per taste Oil 1-2 tbsp Method Wash guaar thoroughly and trim the tips on both the sides. Cut each bean into small (1 inch) pieces Peel and dice potatoes into big chunks Wash and add salt to potatoes, keep aside for 5 minutes (if you are not using it soon then add water to them to avoid blackening of chunks) Take 1-2 tbsps of oil in a pressure cooker and heat it Now pound ginger & garlic and add to oil.Saute it for few seconds till they slightly change color Chop the onion finely and add it to the cooker Saute onions till light brown. Add chopped tomatoes and chillies Add guaar, potatoes (first wash them to get rid of extra salt), salt, turmeric powder and coriander powder (remember to add salt with caution as potatoes are already salted) Saute them properly for a min or two, then add 1-2 tbsp of water and close the lid. Wait for 2 whistles,then simmer it on low flame for about 2 minutes or till potatoes are cooked. It is a dry Subzi,so put it on flame till all the water is evaporated Serve it with roti, or plain boiled rice 2.2.1 And now some Sweet dhoklas for Zlamushka, for her Tried and Tasted event , featuring lovely Sia of Monsoonspice, this month. Sia highly recommended this recipe for Khaman Dhokla . I followed the recipe exactly and Iwas surprised with the results.First time I made it, they didn’t turned out very spongy (as u can see in the pic)..But the reason was that Soda bi carb was not very fresh.But they tasted simply lovely ! Second time I made it at my neighbor’s place and this time I added a small pack of ENO FRUIT SALT and yeah they indeed turned out very very fluffy.Sadly I didn’t had a camera at that moment, so for now kindly bear with this pic.

The post Guaar Patata(Cluster beans with Potato)And Dhoklas for Tried and Tasted appeared first on Sindhi Rasoi |Sindhi Recipes.

fresh beans Archives | Sindhi Rasoi |Sindhi Recipes

Chauran Pharyun|Long Beans

Guaar Patata(Cluster beans with Potato)And Dhoklas for Tried and Tasted