Cluster Bean Recipe – Authentic Indian Beans with Coconut & Tamarind

Last Updated on 2 months by Neha Deshmukh

Cluster Bean Recipe – Authentic Indian Beans with Coconut & Tamarind

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a vibrant and flavorful Cluster Bean stir-fry, also known as Gawar Phali in Hindi. This isn’t just any vegetable dish; it’s a little taste of South Indian comfort food, packed with tangy tamarind, fragrant coconut, and a beautiful blend of spices. I first learned to make this from my aunt, and it’s been a family favorite ever since. It’s surprisingly easy to make, and I promise, you’ll be hooked!

Why You’ll Love This Recipe

This Cluster Bean recipe is a winner for so many reasons. It’s quick – ready in under 30 minutes! – and uses simple ingredients you likely already have in your pantry. But the real magic is in the flavor. The slight bitterness of the cluster beans is perfectly balanced by the sweetness of coconut, the tang of tamarind, and the warmth of the South Indian tempering. Plus, it’s a wonderfully healthy and satisfying side dish.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 250 gms Cluster beans (Gawar Phali)
• 1 tbsp Coconut oil
• 0.5 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• Few Curry leaves
• 5 cloves Crushed garlic
• 0.25 tsp Turmeric powder
• 1 small piece Tamarind (about 1 inch)
• 0.5 tsp Sugar
• Salt & water as needed
• to garnish: Coriander leaves
• 0.25 cup Grated coconut
• 5 Small onion
• 0.5 tsp Cumin seeds
• 1 tsp Red chilli powder or sambar powder

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Cluster Beans (Gawar Phali): These are a bit unique! They have a slightly crunchy texture and a mild, slightly bitter flavor. Look for firm, bright green beans.
• Tamarind: This is what gives the dish its signature tang. I prefer using a small piece of tamarind pulp and soaking it in warm water to extract the juice. You can find tamarind paste in most Indian grocery stores, but the pulp gives a more authentic flavor.
• Urad Dal: These tiny black lentils are essential for the South Indian tempering. They add a lovely nutty flavor and help create a beautiful aroma. Don’t skip them!
• Coconut Oil: While any cooking oil will work, coconut oil really enhances the South Indian flavors.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and chop the cluster beans into 1-inch pieces. Not too small, we want some texture!
2. Now, let’s pressure cook the beans. Add them to your pressure cooker with about 1 cup of water, salt, turmeric powder, sugar, and the tamarind. Pressure cook for just one whistle. Once the pressure releases, drain the beans and set them aside.
3. While the beans are cooking, let’s make the coconut paste. In a blender or food processor, combine the grated coconut, small onion, cumin seeds, and chilli powder (or sambar powder). Grind into a coarse paste – you don’t want it completely smooth.
4. Time for the tempering! Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the urad dal, curry leaves, and crushed garlic. Sauté for a few seconds until the garlic is fragrant.
5. Add the cooked cluster beans to the pan and pour in the coconut paste. Mix well to coat the beans evenly.
6. Sauté for about 5-7 minutes, stirring occasionally, until everything is well combined and the flavors have melded together. You’ll know it’s ready when it smells absolutely amazing!
7. Finally, garnish with fresh coriander leaves and serve hot.

Expert Tips

• Don’t overcook the cluster beans! They should still have a slight bite to them.
• Adjust the amount of chilli powder to your liking. If you prefer a milder dish, use less.
• If the coconut paste is too thick, add a splash of water to help it coat the beans.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your chilli powder/sambar powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment: My family loves a bit of heat, so I usually use a full teaspoon of chilli powder. For a milder version, reduce it to ½ teaspoon or even ¼ teaspoon. You can also use sambar powder for a more complex flavor.
• Regional Variations: In Maharashtra, they sometimes add a pinch of asafoetida (hing) to the tempering. In Karnataka, you might find a touch of jaggery for extra sweetness. Feel free to experiment!

Serving Suggestions

This Cluster Bean stir-fry is the perfect accompaniment to a simple rice dish like plain steamed rice or lemon rice. It also pairs beautifully with roti or paratha. We often serve it as part of a larger South Indian thali (platter).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: What are cluster beans and are they nutritious?

A: Cluster beans, also known as Gawar Phali, are long, green beans with a slightly bumpy texture. They’re a good source of fiber, vitamins, and minerals, and are known for their health benefits like aiding digestion and helping manage blood sugar levels.

Q: Can I use frozen cluster beans in this recipe?

A: While fresh is always best, you can use frozen cluster beans in a pinch. Just be aware that they might be a bit softer in texture. You may need to reduce the cooking time slightly.

Q: How do I adjust the sourness from the tamarind?

A: The sourness of tamarind can vary. Start with a small piece and add more tamarind water gradually, tasting as you go, until you reach your desired level of tanginess. A pinch of sugar helps balance the sourness.

Q: What is urad dal and can it be substituted?

A: Urad dal is split black lentils. It adds a unique flavor to the tempering. If you can’t find it, you can substitute with chana dal (split chickpeas), but the flavor will be slightly different.

Q: Can this dish be made ahead of time?

A: You can definitely prep ahead! Chop the beans and make the coconut paste in advance. Store them separately in the refrigerator. Then, when you’re ready to cook, simply follow the recipe.