Guvar Gatta Sabzi for Kidney Patients | Low Salt Recipe

Ingredients

• 1 tsp oil
• a pinch carom seeds (ajwain)
• a pinch of asafoetida (hing)
• 1 cup chopped cluster beans (gavarfali)
• 1/8 tsp salt (namak) or as advised by doctor / dietitian
• 1/4 tsp haldi powder (turmeric powder)
• 1/4 tsp red red chilli powder
• 1 tsp dhaniya powder (coriander powder)
• 1/4 cup besan (gram flour)
• 1/4 cup whole wheat flour (gehun ka atta), sieved
• 1 tsp chopped ginger (adrak)
• 1/8 tsp carom seeds (ajwain)
• 1/4 tsp haldi powder (turmeric powder)
• a pinch of asafoetida (hing)
• 1 tsp oil
• 1/8 tsp salt (namak) or as advised by doctor / dietitian

Steps

1. To make guvar gatta sabzi recipe, combine the besan, wheat flour, ginger green chilli paste, ajwain, turmeric seeds, hing, oil and a little salt.
2. Add 1 tbsp of water, mix well and knead into a stiff dough. Divide into 2 portions and roll into a thin cylindrical roll.
3. Cut into small pieces to make gattas, cover the gattas with a muslin cloth and keep aside.
4. Heat the oil in a kadhai, add the ajwain, hing and guvar and mix well.
5. Add 1 1/2 cups of hot water and salt and cover with a lid and cook on medium flame for 4 to 5 minutes.
6. Add the turmeric powder, red chilli powder and dhania powder, mix well and bring to a boil.
7. Gradually add the gattas to the boiling water. Mix well and cover and cook on a medium flame for 10 to 12 minutes till the gattas are cooked properly.
8. Serve guvar gatta sabzi hot.