Cluster Bean Stir-Fry Recipe – Authentic Indian Beans with Coconut

Last Updated on 2 months by Neha Deshmukh

Cluster Bean Stir-Fry Recipe – Authentic Indian Beans with Coconut

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a simple yet incredibly flavorful Cluster Bean Stir-Fry. It’s a dish my grandmother used to make, and honestly, it always reminds me of cozy Sunday lunches. It’s quick, easy, and packed with that comforting Indian flavor. You’ll absolutely love it!

Why You’ll Love This Recipe

This stir-fry is more than just a side dish; it’s a little taste of home. It’s ready in under 30 minutes, making it perfect for busy weeknights. Plus, it’s a fantastic way to enjoy gawar phali (cluster beans) – a vegetable that’s both delicious and nutritious. The combination of crunchy beans, aromatic spices, and fresh coconut is just divine.

Ingredients

Here’s what you’ll need to make this delightful stir-fry:

• 200 grams cluster beans (gawar phali)
• 2 tbsp oil
• 1 tsp mustard seeds
• 3/4 tsp urad dal (split black lentils)
• 2 red chillies, broken into pieces
• 1 slit green chilli
• A pinch of hing/asafoetida
• 1/8 tsp turmeric powder
• Salt to taste
• 3 tbsp grated coconut
• A sprig of curry leaves

Ingredient Notes

Let’s talk about some of these ingredients!

• Cluster Beans (Gawar Phali): These are a bit unique – they have a slightly crunchy texture and a mild, slightly sweet flavor. They’re popular in Indian cuisine, especially in Gujarati and Rajasthani cooking.
• Urad Dal: This lentil adds a lovely nutty flavor and helps create a beautiful golden-brown color when sautéed. Don’t skip it!
• Hing/Asafoetida: A little goes a long way! This pungent spice adds a savory depth to the dish and aids digestion. It’s a must-have in many Indian recipes. You can find it at most Indian grocery stores.
• Regional Variations in Tempering: Every family has their own little twist on the tempering (the spice blend fried in oil). Some people add a pinch of cumin seeds, while others like to include a few cloves of garlic. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim and chop the cluster beans into 1 cm pieces. This makes them easier to cook and eat.
2. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and let them splutter – you’ll know they’re ready when they start to pop!
3. Now, add the urad dal, red chillies, hing, and green chilli. Sauté until the dal turns a beautiful golden brown. Keep an eye on it, as it can burn quickly.
4. Add the chopped cluster beans, turmeric powder, and salt. Give everything a good stir to coat the beans with the spices.
5. Sprinkle in a little water – about ¼ cup to start. Cover the pan (but without the pressure cooker weight!) and cook on medium heat.
6. Check occasionally, adding more water if needed, until the beans soften and the water evaporates. This usually takes about 10-12 minutes.
7. Finally, add the grated coconut and mix thoroughly. Cook for another minute, then remove from the heat.

Expert Tips

• Don’t overcook the beans! You want them to be tender-crisp, not mushy.
• Adjust the amount of green chilli to your liking. If you’re sensitive to spice, start with half a chilli.
• Freshly grated coconut really makes a difference in flavor. If you can’t find fresh, you can use unsweetened desiccated coconut.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you like things extra spicy, add another red chilli or a pinch of cayenne pepper.
• Regional Variations – Maharashtra: In some Maharashtrian households, they add a little bit of roasted besan (gram flour) towards the end for a richer flavor.
• Karnataka Style: My friend’s mom from Karnataka adds a tiny squeeze of lemon juice at the very end for a bright, tangy finish. I’ve tried it, and it’s delicious!

Serving Suggestions

This Cluster Bean Stir-Fry is incredibly versatile. It’s fantastic served warm with:

• Sambar rice
• Rasam
• Curd rice
• A simple dal and roti

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions!

• What are cluster beans and are they nutritious? Cluster beans, or gawar phali, are a type of legume that’s popular in Indian cuisine. They’re a good source of fiber, protein, and vitamins.
• 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 to them.
• Can I use frozen cluster beans in this recipe? Yes, you can! Just make sure to thaw them completely and pat them dry before adding them to the pan.
• What is hing/asafoetida and why is it used in Indian cooking? Hing is a resin with a strong, pungent aroma. It adds a savory depth to dishes and is believed to aid digestion.
• Can I adjust the amount of green chilies to control the spice level? Absolutely! Start with a smaller amount and add more to taste.