gawar phali
Indian Basic day to Day Curries, Indian Curries

How To Make Gawar Phali || Cluster Beans Curry

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How To Make Gawar Phali Or Cluster Beans– Gawar ki Sabji is a simple side dish that goes well with Rice or Roti. The addition of ajwain and combining it with besan, lemon juice and simple spices makes this dish stand out. This recipe uses a wok. However, you can pressure cook it to make the Gawar Phali, as a one-pot dish. Pressure cooking reduces the cooking time and gets done in 15 minutes from start to finish. 

I have been making this gawar phali ki sabji for quite some years now, after learning it from my mom. I make the sabzi as a side dish to go with chapatis or a dal-rice combo. The sabzi is not too much spiced and thus the flavours of cluster beans come through very well in this recipe.

gawar phali

This simple and healthy cluster beans curry is known as Gawar ki sabzi in Hindi, Guvar nu Shaak in Gujarati and Gawar ki phalli ki Sabzi in rajasthani. Its preparation varies a bit in different parts of India. However, this recipe is a rajasthani recipe I had a few more recipes like this in my blog like :

Karonde Mirch Ki Achari Sabzi – A Rajasthani curry,

Rajasthani Besan Paratha || Besani Paratha,

RAJASTHANI LEHSUN CHUTNEY,

Dal Baati -A Rajasthani Delicacy

How To Make Gawar Phali:

To make gawar phali in Rajasthani style we first have to treat gawar phali. Gawar fali has a very distinct flavour and it is a little harder to cook than other beans. However, to treat gawar phali first we have to top and tail it.

gawar phali

Now take 3 cups of water in a pan and add these pahli to it. Now add 1/2 tsp of soda to it with 1/4 the tsp of salt and boil beans till tender but not mushy. Drain water off.

gawar phali


Heat oil in a pan. Add asafoetida powder, fennel seeds and carom seeds. Add chopped onion, garlic and chopped green chilli. As soon as the seeds begin to splutter and onion become transulant Add turmeric, coriander powder, chilli powder, and then the beans.

gawar phali
gawar phali


sprinkle besan and fry on low heat for 20 to 30 seconds until lightly browned. Add salt and stir fry until all water has dried and beans look shiny. Cover and cook for a few minutes, if cluster beans are still undercooked.

gawar phali


When they are cooked through, add mango powder, mix well and check salt. Serve hot with roti.

cluster curry

Although the original recipe calls for adding amchoor early on, I prefer adding it later as I have been taught that sour stuff slows the tenderizing/cooking process.

Note: It is not advisable to be too measly with oil here, as the besan clumps can turn dry and brittle if the oil is too little. A generous but reasonable quantity (3 tbsp) makes the dish moist and tasty.

Finally, I would like to suggest a few more recipes from my blog.

How To Make Gawar Phali || Cluster Beans Curry

Recipe by MINAL SHARMACourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

20

minutes
Calories

128

kcal

Gawar ki Sabji is a simple side dish that goes well with Rice or Roti. cluster bean curry is a basic day to day curry.

Ingredients

  • 250 gm. (1 1/2 cup prepared) gwar ki phali/cluster beans

  • 2-3 tbsp oil

  • 1/3 tsp. carom seed or ajwain seeds

  • A pinch of asafoetida or heeng powder

  • 1 big onion ( Chopped )

  • 4 Tbsp chopped garlic

  • 2 Tbsp chopped Green chilli

  • 1 heaped tbsp besan or gram flour(chickpea flour)

  • 1/4tsp turmeric powder or haldi

  • 1/2tsp. chilli powder or to taste

  • 1 tsp. coriander or dhania powder

  • 1/2 tsp. Amchoor (dry mango powder). Can be substituted with lemon juice.

Directions

  • Top & tail guar phalli. Chop into 2-3 inch pieces.
  • Boil/microwave lightly, so they are softened but not mushy. In my microwave it took around 5 minutes on high power.Drain water off.
  • Heat oil in a pan. Add asafoetida powder, fennel seeds and carom seeds. Add chopped onion, garlic and chopped green chilli. As soon as the seeds begin to splutter and onion become transulant.
  • Add turmeric, coriander powder, chilli powder, and then the beans. Add salt and stir fry until all water has dried and beans look shiny. Cover and cook for a few minutes, if beans are still undercooked. Mine were.
  • When they are cooked through, add mango powder, mix well and check salt.Serve hot with roti.
  • Although the original recipe calls for adding amchoor early on, I prefer adding it later as I have been taught that sour stuff slows the tenderizing/cooking process.

Recipe Video

Notes

  • Note: It is not advisable to be too measly with oil here, as the besan clumps can turn dry and brittle if the oil is too little. A generous but reasonable quantity (3 tbsp) makes the dish moist and tasty.

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