I always buy gawar (cluster beans) when I buy kaddu (bhopla/pumpkin). I make kaddu sabzi once and then after a couple of days I make this gawar bhopla bhaji. Gawar tastes awesome when you make it spicy, however my kiddo who’s now four, still can’t handle tikha khana. So this sabzi recipe is sweet, made using goda masala. My husband doesn’t like sabzis like gawar and kaddu so we make this sabzi for lunch. So far at least Devansh eats it without fuss. I am saying “so far” because last time I made karela sabzi, he declared he doesn’t like karela any more; it almost broke my heart. He had made a similar statement about egg curry a while back, but is back to devouring it. So I am hoping not liking karela is a short phase that will pass soon.
When Devansh was a toddler, I wasn’t sure if he’d be able to chew the cluster beans properly, so I used to give him only the pupkin pieces from the sabzi. Pumpkin being high in water content is easy for babies and toddlers to chew. It is also rich in vitamins. Now, I have always liked these sabzis like kaddu and gawar, the way my mom used to make, without realizing their nutritional benefits. These days though while writing a recipe such as this one, I am learning about their nutritional value. For instance, I just found out that cluster beans are high in protein. Although I knew beans in general are a good, vegetarian source of proteins, I always think of lentils (dals), chana, curd, and paneer first. I think I should make gawar once a week AND I think I’ll try a slightly spicy version next time. About time the kiddo started eating slightly spicy food. I regret not starting him off with spicy food earlier. Well, that’s another mission. 🙂 Meanwhile, here’s a nutritious, non-spicy sabzi recipe ideal for toddlers, kids, and adults who don’t consider gawar and kaddu boring. 😉
Kaddu Gawar ki Sabzi (Gawar Bhopla Bhaji) Recipe
- 1 cup chopped gawar cluster beans pieces
- 3/4 th cup cubed kaddu pumpkin
- 2 tbsp grated coconut
- 1/4 th tsp mustard seeds
- 1/4 th tsp ajwain carom seeds
- 3/4 th tsp goda masala alternative given in the recipe
- 1/4 th tsp asafoetida hing
- 1/4 th tsp turmeric powder haldi
- 1/4 th tsp red chili powder
- Jaggery to taste preferably organic
- Heat a small cooker and add oil. (You can make this sabzi in a kadai if you want but cooking in a pressure cooker takes less time. This also means more nutrients are preserved.)
- When the oil is sufficiently hot, add mustard seeds and ajwain.
- Add hing after the mustard seeds start to splutter.
- Add gawar pieces, stir for a few seconds, and then add pumpkin pieces.
- Add haldi and stir for half a minute.
- Add red chili powder, goda masala, and stir once. (If you don't have goda masala at home, the next best thing to do is add some jeera and dhania powder.)
- Add at least half cup water, stir, and then add jaggery.
- Secure the cooker's lid and cook on medium-low flame for 8-10 minutes. (Two whistles)
- Take off the lid after pressure settles and then add grated coconut and salt.
- Cook for 2-3 minutes, add chopped coriander, stir, and then turn off heat.