Gavar Phalli with Lahsun Chutney

Ingredients

• 100 g dried gavar phalli (dried cluster beans)

• ghee for frying

Spice mix

• 1/2 tsp coriander powder

• 1/2 tsp roasted cumin powder

• 1/2 tsp black pepper powder

• 1/2 tsp amchur powder

• 1/2 tsp chilli powder

• 1/2 tsp black salt

• pinch of hing

Method

Take a mixing bowl, add all spice mix ingredients and mix well. Keep aside. Heat the ghee and deep-fry the dried gavar phalli, it takes few seconds to fry, so remove immediately from ghee and transfer to a mixing bowl. Immediately sprinkle  the spice mix and it's ready to serve with lahsun (garlic) chutney.

Lahsun chutney

•100 g garlic paste

•80 ml ghee

•2 tbsp red chilli powder (Mathania mirch)

•100 g curd

•Himalayan salt to taste

Method

Heat the ghee in a pan, then add garlic paste and stir continuously for a minute. Add chilli powder, again stir well, then add curd and cook nicely till it gets a bubbly texture, where you see ghee starting to separate. Turn off the flame and keep aside.

Add salt and mix it well. Now it's ready to serve.

Once it gets to room temperature, you can keep this chutney in a glass container and use for one week.