Guvaar Dhokli (Guvaar & dumplings)

This is a long string bean like vegetable specific to and popular in Gujarat. It has different kind of spices than most other vegetables. French beans may be substituted with interesting outcome. Try it!

2 oz chanaa no lot (chickpea flour)

2 oz whole wheat flour

½ teaspoon mithu (salt)

½ teaspoon marchu (cayenne pepper)

½ teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)

1/8 teaspoon hing (asafetida)

1/8 teaspoon baking powder

¼ teaspoon ajmo

1 tablespoon tel (oil)

3 tablespoon tel (oil)

1 suku marchu (whole, dried pepper)

1/8 teaspoon hing (asafetida)

¼ teaspoon ajmo

1 ½ cups water

3 cups guvaar, with the ends trimmed off

½ teaspoon marchu (cayenne pepper)

½ teaspoon dhaanaa-jiru (powdered coriander & cumin seeds)

1/8 teaspoon hardar (turmeric)

½ teaspoon mithu (salt)

1 tablespoon gol (jaggery or brown sugar)

1. First make dhoklis. Start by dry mixing flours, salt, cayenne pepper, cumin-coriander powder, asafetida, baking powder, ajmo. Add oil and distribute it evenly through out. Add water to bind it into a stiff dough. Form 3/8" diameter balls and flatten them between your palms as thin as you can. Leave them on one side.

2. Heat oil, adding whole dried pepper, asafetida & ajmo. When the seeds start crackling, keep the pan partially covered to prevent splatter and carefully add some water. When thing are quiet, add guvaar, cayenne pepper, coriander-cumin powder, turmeric & salt.

3. Arrange the dhoklis on the top of the guvaar and cover the pan. Cook on medium heat until the guvaar is nice and soft (about 10 minutes).

3. Add the sugar and remove from heat.