Cluster Bean Recipe – Gavar Sabzi with Turmeric & Hing

Last Updated on 2 months by Neha Deshmukh

Cluster Bean Recipe – Gavar Sabzi with Turmeric & Hing

Hey everyone! Today, I’m sharing a simple, comforting recipe that’s been a staple in my family for years – Gavar Sabzi. It’s a classic Indian side dish made with cluster beans, and it’s bursting with flavour thanks to the magic of turmeric and hing (asafoetida). Honestly, it’s one of those dishes that just feels like home.

Why You’ll Love This Recipe

This Gavar Sabzi is more than just a tasty side. It’s quick to make, uses easily available ingredients, and is incredibly versatile. Plus, it’s a fantastic way to get some extra veggies into your diet! It’s a wonderfully light yet satisfying dish, perfect for a weeknight meal.

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 250 grams cluster beans (gavar)
• 1 tablespoon oil
• 90 grams onions (about ½ cup chopped)
• 50 grams tomato (about ½ cup chopped)
• 1 green chili
• ½ teaspoon turmeric powder
• 1 pinch asafoetida (hing)
• Salt as required
• 1-2 tablespoons coriander leaves

Ingredient Notes

Let’s talk ingredients! A little extra info always helps, right?

• Cluster Beans (Gavar): These are a bit of a hidden gem! They’re packed with fiber, vitamins, and minerals. You’ll find them commonly used in Gujarati, Maharashtrian, and South Indian cuisines. They have a slightly crunchy texture and a mild, slightly grassy flavour.
• Turmeric & Hing: These two are powerhouses! Turmeric isn’t just about colour; it’s a fantastic anti-inflammatory. Hing adds a unique savoury depth – it’s a little goes a long way! Both are considered incredibly beneficial for digestion in Ayurveda.
• Oil Choices: Traditionally, this dish would have been made with mustard oil, especially in North India. But feel free to use any cooking oil you prefer – vegetable, canola, or even sunflower oil work beautifully. I often use sunflower oil for a lighter flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those cluster beans a good rinse. Then, chop them by removing the ends and cutting them into small, bite-sized pieces.
2. Heat the oil in a pan over medium heat. Add the chopped onions and green chili and sauté until the onions turn translucent – about 3-4 minutes.
3. Now, toss in the turmeric powder, asafoetida (hing), and chopped tomatoes. Cook until the tomatoes soften and start to break down, around 5 minutes.
4. Add the chopped cluster beans and salt. Give everything a good stir to make sure the beans are nicely coated in the spices.
5. This is where the magic happens! Cover the pan with a lid (a little trick my grandmother taught me is to add a splash of water on top of the lid to create extra steam). Cook on low heat until the beans are tender – this usually takes about 15-20 minutes. Check periodically to make sure they aren’t sticking.
6. Once the beans are cooked, remove the lid and let any excess moisture evaporate. You want them to be tender-crisp, not mushy!
7. Finally, garnish with fresh coriander leaves and serve hot.

Expert Tips

Want to take your Gavar Sabzi to the next level? Here are a few tips I’ve learned over the years:

• Tender-Crisp Beans: The key is to not overcook them! You want them to have a slight bite.
• Spice Adjustment: If you’re sensitive to spice, reduce or omit the green chili. You can also add a pinch of red chili powder for a more controlled heat.
• Preventing Sticking: If the beans start to stick to the bottom of the pan, add a tablespoon or two of water and stir well.

Variations

This recipe is super adaptable! Here are a few ways to switch things up:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level Adjustment: For mild, skip the green chili. For spicy, add an extra green chili or a pinch of cayenne pepper.
• Regional Variations: My friend’s mom makes a fantastic Gujarati version with a touch of sweetness from a little jaggery. In Maharashtra, they sometimes add a sprinkle of goda masala for extra flavour.

Serving Suggestions

Gavar Sabzi is a fantastic side dish that pairs well with so many things!

• Roti & Paratha: It’s classic with warm roti or flaky paratha.
• Rice: A simple bowl of rice is also a great accompaniment.
• Dals & Curries: Serve it alongside a comforting dal (like Dal Tadka) or a flavourful curry.

Storage Instructions

Leftovers? No problem!

• Storing: Store leftover Gavar Sabzi in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze it for up to a month, but the texture might change slightly upon thawing.

FAQs

Got questions? I’ve got answers!

• What are cluster beans and are they healthy? Cluster beans (gavar) are a type of green bean that’s popular in Indian cuisine. They’re a good source of fiber, vitamins, and minerals.
• Can I use frozen cluster beans in this recipe? Yes, you can! Just add them directly to the pan and cook for a few extra minutes.
• What is asafoetida (hing) and can I substitute it? Asafoetida (hing) is a resin with a pungent smell that adds a unique savoury flavour. If you can’t find it, you can try substituting with a pinch of garlic powder, but it won’t be quite the same.
• How do I know when the cluster beans are cooked perfectly? They should be tender-crisp – meaning they’re cooked through but still have a slight bite.
• Can this recipe be made in an Instant Pot? Yes! Sauté the onions and tomatoes in the Instant Pot, then add the beans, spices, and water. Cook on high pressure for 3-4 minutes, followed by a natural pressure release.