Wash the guar / gavar. Dry them and Chop them into 1.5 to 2 inch long pieces. As well peel the potatoes and chop them in medium size cubes. Keep it aside.
Chop the tomatoes and keep it aside.
Make paste of garlic in mortar-pastel.
Heat the oil in a pressure cooker. Add mustard seeds when oil is medium hot.
When mustard seeds splutter add cumin seeds.
When cumin seeds crackle add carom ( ajwain ) seeds and hing.
Saute for 2-3 seconds add garlic paste. Saute till garlic starts to get brown.
Add tomatoes. Mix well. Cook for 2 – 3 minutes.
Add chopped guar and potatoes. Mix well.
Add salt, turmeric powder, red chili powder, coriander powder and garam masala.
Mix well. Cook for 3 – 4 minutes on medium flame.
Add ¼ cup water. If you require more than you can add more water.
Pressure cook for 4 – 5 whistles. Turn off flame. Allow it to cool down. Open the prepared guar potato sabji, add chopped coriander and gently mix well.
Try to cook it with minimum quantity of water. If you will get more water, you have to cook more to dry it. Then guar will over cook and it will not taste good.[/fusion_builder_column][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]
If you love the burnt garlic taste, you can cook till garlic get dark brown in this guar potato sabji.
Recipe by Zeel's Kitchen at https://www.zeelskitchen.com/recipe/guar-potato-sabji-or-gavar-batata-sabji/