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 Hindi. Its preparation varies a bit in different parts of India (e.g Gujarati style, Rajasthani style, Andhra style, Maharashtrian style, etc). However, no matter which regionalized version you make, its healthy and delicious all the way as it requires very minimal preparation and uses only basic Indian cooking spices. This step by step photo recipe prepares this curry in traditional Gujarati style and requires using pressure cooker.
|250 gms Cluster Beans|
|1 medium Potato, peeled and cut into cubes|
|1 small Tomato, chopped|
|2 tablespoons Oil|
|1/4 teaspoon Mustard Seeds|
|1/2 teaspoon Cumin Seeds|
|1 teaspoon Ginger-Garlic Paste|
|A pinch of Asafoetida|
|1/4 teaspoon Turmeric Powder|
|1/2 teaspoon Red Chilli Powder|
|Salt to taste|
|1/2 cup Water|
|1 teaspoon Cumin-Coriander Powder|
Notes: Choose tender cluster beans to prepare this curry as mature beans are bit harder and fibrous than tender ones. If the cluster beans are not tender then it requires stringing – break the top with hand and pull it towards the bottom to remove fibrous thread. If cluster beans are tender then it doesn’t require stringing, just trim the top and bottom sides and cut beans into 2-3 inch long pieces.
- Heat oil in a 2-3 liter capacity steel/aluminium pressure cooker over medium flame. Add mustard seeds; when they start to crackle, add cumin seeds, ginger-garlic paste and a pinch of asafoetida and sauté for 30-40 seconds.
- Add chopped cluster beans, cubed potato and chopped tomato, mix well.
- Add turmeric powder, red chilli powder and salt.
- Stir them to mix properly and cook for 2-minutes.
- Add 1/2 cup water and cook for a minute.
- Close the pressure cooker with lid and pressure-cook it for 4-whistles (If you are using stainless steel pressure cooker then do 1-whistle over medium flame and remaining 3-whistles over low flame. If you are using aluminium pressure cooker then do all 4-whistles over medium flame.) Turn off the flame and let the pressure releases naturally. Open the lid and sprinkle cumin-coriander powder. If you do not like more gravy then cook it over medium flame until desired gravy consistency or for 2-3 minutes. Garnish gawar ki sabzi with fresh coriander leaves.
Tips and Variations:
- You can also cook it in a pan like batata nu shaak recipe. However it will take more time to cook.
- For variation, add cut vegetables like brinjal, green peas etc.
Taste: Mild spicy and salty
Serving Ideas: Serve this curry with paratha or steamed rice for lunch or dinner.