Cluster beans are also known as guvar, gawar ki phalli, guar, etc. 

❤️About This Cluster Beans Recipe

Gavar has a distinct (a slightly bitter) taste, unlike any other beans or vegetable.  It is a little tough and takes a little longer to cook so it is precooked (like pressure cooked or steamed) and then mixed with spices. Healthy: This cluster beans recipe is low in calories and full of nutrition. One should put this in everyday meal rotation. This gavar sabji makes a perfect side dish for your roti or dal-chawal.  Every region of India has its own version of making cluster beans recipe. Some part uses coconut and some use only spices. My recipe uses besan (gram flour).

🧾 Ingredient Notes For Gavar Sabji

Cluster beans (aka gavar or guvar):  Always choose the cluster beans that are perfectly tender (not too old or not too young). Older beans are tough and take longer to cook. Plus, they are hard for digestion. Younger or baby ones can be more bitter in taste. If you are OK with that flavor then go for it. Personally, I avoid it. Ajwain: It has a strong flavor, so little goes a long way. Plus it helps in digestion as cluster beans can cause gas and bloating if eaten too much. Besan: It adds a nutty flavor and absorbs the excess moisture and makes the dry gavar sabji. Garlic: I prefer my cluster beans recipe garlicky. So I have added a good amount of garlic but you can reduce the amount as per your liking and preference.

👩‍🍳 How To Make Gavar Sabji Recipe? (Pics) 

  1. Take gavar phali into a colander and rinse with water by massaging the beans lightly to remove dirt. Let the excess water drain out.
  2. Remove the head and tail parts. While removing those if you find any strings then try to remove them and discard them. Then cut into 1-inch pieces.
  3. To prepare the steamer, add a glassful of water to a saucepan. Place a steamer pan and cover it with a lid. Let the water come to a simmer. Once it starts simmering, add chopped gavar and cover the pan with a lid.
  4. Steam for 5-8 minutes or until beans are soft and tender. Remove it from the pan and keep it aside.
  5. While beans are steaming, prepare the besan-spice mixture. Take besan and spice powders (turmeric powder, red chili powder, coriander powder and cumin powder) in a small bowl
  6. Mix and keep it ready.
  7. Heat the oil in a pan or kadai on medium heat. Once hot add ajwain and let them sizzle a bit. Add chopped garlic and green chili. Saute for 30-40 seconds or until the raw smell of garlic goes away.
  8. Add besan-spice mixture.
  9. Immediately mix and cook by stirring constantly for 1-2 minutes.
  10. Add steamed gavar and salt. Mix everything well and cook for 2 minutes. 
  11. Lastly, add garam masala and amchur.
  12. Mix well. Turn off the stove and gavar sabji is ready to serve.

💭 Expert Tips For Cluster Beans Recipe

Here I have mixed the besan and spices ahead of time. This step is for beginners or for those who measure the spices with spoons. If you are confident and quick enough then add the spices quickly one by one. If you are not quick enough then spices may get burned.  Ajwain (carom seeds) are strong in flavor. So be careful while adding. Don’t add a teaspoon of it like we add cumin seeds. ¼ teaspoon is more than enough. Do not overcook the cluster beans. Otherwise, they taste flat and flavorless.  If you don’t like the mildly bitter flavor at all then boil the chopped beans in lots of water. Then drain and discard the water. Most of the bitterness will go away with that water.

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