Sunday, November 8, 2009

Gawar ki phalli gosht / Cluster beans with mutton

My friday mornings are very busy as I prepare an elaborate lunch and keep it all ready on the table for my hubby.He's in a rush on fridays as he has to attend the khutbah/sermon and the  friday prayers followed by a quick lunch.

The menu for today was Bagara khana, Kaddu ka Dalcha and Gawar ki Phalli gosht.Roughly translated that is tempered Rice, Gourd with pureed lentil and Cluster beans with mutton.I hope I got that right ;)

Bagara khana is rice cooked with onions and tempered with shahi zeera/royal cumin seeds.Other whole spices are also added to infuse the rice with  the flavor and aroma.Bagara khana served with dalcha is a very popular hyderabadi dish.Its usually served alongwith Gawar ki phalli gosht or Beans ki phalli gosht/French beans with mutton or Sem ki phalli gosht/Sword beans with mutton or  Aloo methi gosht/Potatoes with fenugreek and mutton or just plain fried mutton.

I cooked bagara khana and dalcha using the recipe on Anjum's blog Cheers to Easy Cooking Her recipes really are easy and turn out delicious.She combines a lot of steps and reduces the cooking time which is quite helpful.

That's the picture of my dalcha in making.I made a small change to the recipe though.I used 2 tomatoes instead of 3-4 as stated in the recipe.It turned out absolutely yummy.

Here's my recipe for gawar ki phalli with gosht.I also added bite size pieces of a small potato.Its optional though.

Gawar ki phalli - 1/2 lb
Mutton - 1/4 lb
Tomato - 1
Onion - 1
Ginger garlic paste - 1 tsp
Salt - to taste
Turmeric - 1/4 tsp
Red pepper - 1/2 tsp or to taste
Potato - 1 small (optional)


1.Marinate the mutton with ginger garlic paste,salt,turmeric,red pepper and pressure cook until tenderizes.

2.Heat oil in a wok.Add chopped onion and fry until transparent.

3.Add ginger garlic paste and fry for until it turns brown.

4.Add finely chopped tomato.

5.Add  phalli and about 1/4 cup water,cover and cook until the phalli becomes tender.If adding a potato, do so along with the phalli.

Note : Sem ki phalli/sword beans and beans ki phalli/French beans is also cooked using the same method.

That was my lunch and dinner on friday

As you've probably noticed, I'm not much of a photographer.You can get a better look at the bagara khana and dalcha at Anjum's rasoi

Enjoy this totally yummy authentic Hyderabadi meal :)


mona said...

Oh wow! Are you from Hyderabad too? That meal made my mouth water, and clicks are great too!
I love to add a little bit of roasted sesame seed paste to Gawar ki phalli gosht, gives a delicious taste. A tip I learnt from my mother.

Nizsha said...

Hey mona,


Thanks for dropping by.Yeah I'm from Hyderabad.
Thanks for the kind words and the tip.inshAllah I'll try that the next time I cook phalli.

By the way, I cooked your kofte methi ka salan yesterday.It turned out yummy alhamdulilla.You know I was so skeptical if my kofte were gonna remain uncooked.But I followed your exact method and shaped the kofte around 2cm like you said.They were cooked thoroughly and were soooo yummy.I used kasuri methi though.I really wanna try it out using fresh methi inshallah.

I have tried so many of your recipes already and I just cant wait to try so many more :) Great work mashallah

Yasmeen said...

Its been ages since I ate the gawar ki phalli,I love it with gosht,my mum sometimes used to add just aloo although I prefer it meatier.thanks for dropping by :D

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