Wash the beans under running water until the water runs clear, removing any dust or grit.
02
Step
Preparation
Place the washed beans in a pressure cooker, add ½ cup water, close the lid, and cook on medium heat for 2 whistles (about 5 minutes).
03
Step
Preparation
After cooking, turn off the heat, let the pressure release naturally, then open the lid away from your face to avoid steam burns.
04
Step
Preparation
Drain any remaining water, spread the beans on a clean kitchen towel and let them cool to a touchable temperature.
05
Step
Preparation
Using your thumb, gently peel off the thin fibrous string that runs along the edge of each bean; this step ensures a smoother bite and prevents a stringy texture.
06
Step
Preparation
Pat the peeled beans dry with another towel – dry beans fry better and reduce splatter.
07
Step
Cooking
Heat 2 tbsp mustard oil in a wide kadhai over medium flame until you see a thin stream of smoke; this signals the oil’s raw flavor has evaporated.
08
Step
Cooking
Add a pinch of asafoetida; let it sizzle for 5 seconds – it releases a subtle aroma and protects the stomach.
Per Serving
Nutrition Breakdown
1 cup (approximately 150g)
140.00
Calories per serving
5.50g
Protein
14.50g
Carbs
7.50g
Fat
Fiber4.50g
Sugar2.50g
Sodium350.00mg
Cholesterol0.00mg
MaBapu Foods
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Time to cook ग्वार की फल्ली (Healthy Cluste...
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