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Gullar (Wild Fig) ki Sabzi

Ingredients

Wild Indian fig (Gullar) 500 grams
Black gram (kala chana) ½ cup
Potato (aalo) cubed 2 medium
Tomato (tamater) paste 4 table spoon
Ginger (adrakh), grated 1 tea spoon
Coconut (nariyel) paste 2 table spoon
Bay leave(tej patta) 1
Cloves (laung) 2-3
Green cardamom (hari elaichi) 1
Turmeric (haldi) powder ½ tea spoon
Cumin (jeera) powder 1 tea spoon
Red chilli powder (lal mirch) ½ tea spoon
Sugar (chini) 1 tea spoon
Salt (namak) to taste
Hot spices (garam masala) powder ½ tea spoon
Mustard oi l(sarso ka tel) 4 table spoon
Fresh coriander (hara dhaniya) chopped 2 table spoon
Cream (malai) 2 tea spoon

Method

  • 1. Soak black grams in water for 3-4 hours.
  • 2. First take the each fig, peel them roughly and cut into halves.
  • 3. Now scoop the seed out and clean the figs with water. It will look like small hollow bowl.
  • 4. Take soaked grams in pressure cooker, add water and boil it. Once done drain water and keep aside.
  • 5. Then put the figs in a pressure cooker with some water and cook it till it is done (1 whistle). Once done drain water and keep aside.
  • 6. Heat oil in a pan then fry the potatoes and keep aside.
  • 7. Add bit more oil if required add cardamom, cloves and bay leaves and let it cook for 30 seconds.
  • 8. As the cumin start to splutter then add tomato puree, grated ginger and turmeric powder, cumin powder, red chilli powder, salt and sugar.
  • 9. Cook it till oil gets separated. Now add coconut paste and let it cook for 2-3 minutes.
  • 10. Now add fried potatoes and let it cook for 3-4 minutes.
  • 11. Then add the boiled wild fig and grams. Mix well so that all the spices get well coated with the veggies.
  • 12. Add 1 ½ cup of water let it boil then add and cook in a medium flame for 10 to 12 minutes.
  • 13. As the gravy thickens add hot spices powder.
  • 14. When the gravy becomes thick and comes to a coating consistency put off the flame.
  • 15. Garnish with fresh coriander and drops of fresh cream and serve it hot with rice.

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