For tikkis: Mix everything for the tikkis with adding water slowly.
Make it a thick batter so that you can make tikkis out of it.
It should be hard enough so that you can pat it in your hand and make small flat tikkis of size of a rupee coin.
Keep it covered for about half an hour while you work on the gravy.
Bring 6-7 cups of water to boil in a big heavy bottom pan on high flame.
Add oil and Guwar to it.
After it is boiled for 5 minutes, add all the spices.
Once it starts boiling again, add small tikkis to the boiling water.
If you add the tikkis to the cold water it will break.
After all the tikkis are added, cook it covered on medium to low flame for 30-40 minutes.
Add water, the gravy starts to become very dry and thick. You can eat it all by itself (of course with the help of a spoon) or with a roti. Traditionally you add raw groundnut oil to it (Yum!). Alternatively, you can add long beans ( choli ) or papadi in place of Guwar.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.