Gavar ki Phalli Recipe – Authentic Cluster Bean Sabzi with Methi

Last Updated on 4 months by Neha Deshmukh

Gavar Ki Phalli Recipe – Authentic Cluster Bean Sabzi With Methi

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Gavar ki Phalli, or cluster bean sabzi. It’s a simple, rustic dish packed with flavour, and honestly, it just tastes like home. I remember my grandmother making this every monsoon, and the aroma of the methi (fenugreek) leaves always filled the house. It’s a comforting, healthy dish that’s surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Gavar ki Phalli recipe is more than just a vegetable dish. It’s a celebration of simple ingredients and traditional Indian flavours. You’ll love it because it’s:

• Easy to make: Perfect for a weeknight dinner.
• Healthy and nutritious: Cluster beans are a great source of fiber and vitamins.
• Deliciously flavourful: The combination of spices and fresh methi leaves is simply divine.
• Versatile: Goes perfectly with roti, rice, or even paratha.

Ingredients

Here’s what you’ll need to make this amazing Gavar ki Phalli:

• 250g Gavar ki Phalli (cluster beans)
• 1 Onion, medium
• 1 Green chili, slit
• 0.75 tbsp Red chili powder
• 0.5 tbsp Turmeric powder
• 0.5 cup Methi leaves (fenugreek), fresh
• 0.25 tbsp Cumin powder
• 2 Garlic cloves
• 2 tbsp Oil
• Salt, to taste

Ingredient Notes

Let’s talk about the stars of the show! Getting the ingredients right makes all the difference.

Gavar ki Phalli (Cluster Beans): Understanding Varieties & Freshness

Cluster beans, also known as guar, come in different varieties. Look for firm, bright green pods. Avoid pods that are too thick or have bulging seeds, as they can be fibrous.

Methi Leaves (Fenugreek): Fresh vs. Dried & Flavor Profile

Fresh methi leaves are best for this recipe – they have a lovely, slightly bitter aroma that really elevates the dish. If you can’t find fresh, you can use 2-3 tablespoons of dried methi leaves, but rehydrate them in warm water for about 15 minutes before using.

Regional Variations in Spicing

The spice level in Gavar ki Phalli can vary depending on the region. Some people like to add a pinch of asafoetida (hing) for extra flavour, while others prefer a touch of garam masala. Feel free to experiment!

Oil Choice: Traditional Oils for Authentic Flavor

Traditionally, this sabzi is made with mustard oil, which gives it a distinct pungent flavour. However, you can use any cooking oil you prefer – vegetable oil, sunflower oil, or even groundnut oil work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Sauté the onions: Heat the oil in a skillet over medium heat. Add the sliced onion and sauté until translucent – about 3-4 minutes.
2. Add the cluster beans & spices: Now, add the chopped cluster beans, green chili, turmeric powder, and salt. Give everything a good mix, ensuring the beans are coated with the spices.
3. Cover and cook: Cover the skillet and cook on medium heat for 10-12 minutes, stirring occasionally. This helps the beans soften.
4. Add the methi: Stir in the fresh fenugreek leaves and cook uncovered for another 4-5 minutes, until the leaves wilt.
5. Prepare the garlic-spice paste: While the sabzi is cooking, crush the garlic cloves with red chili powder and cumin powder to form a coarse paste. You can use a mortar and pestle or a small food processor.
6. Finish with the garlic-spice mixture: Add the garlic-spice mixture to the skillet and toss on high heat for about a minute. This blooms the spices and adds a wonderful aroma.
7. Rest and serve: Let the sabzi rest, covered, for 5 minutes before serving. This allows the flavours to meld together beautifully. Serve hot with roti or rice.

Expert Tips

Here are a few tips to help you make the perfect Gavar ki Phalli:

Achieving the Right Texture for Gavar ki Phalli

The key is to cook the cluster beans until they are tender but still have a slight bite. Overcooking them will make them mushy.

Preventing Discoloration of the Sabzi

Cluster beans can sometimes lose their vibrant green colour during cooking. Adding a squeeze of lemon juice towards the end can help preserve the colour.

Balancing Spice Levels

Adjust the amount of red chili powder to your liking. If you prefer a milder flavour, start with half a teaspoon and add more as needed.

Variations

Want to switch things up? Here are a few variations you can try:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For mild, use ¼ tsp red chili powder. For hot, use 1 tbsp.
• Festival Adaptations: My aunt always adds a small piece of jaggery during Janmashtami for a touch of sweetness.
• My Family’s Twist: My mom loves adding a small tomato, chopped finely, along with the onions for a little extra tang.

Serving Suggestions

Gavar ki Phalli is incredibly versatile. Here are a few serving suggestions:

• With roti or chapati – a classic combination!
• With steamed rice and dal.
• As a side dish with paratha.
• Alongside a simple yogurt raita.

Storage Instructions

Leftover Gavar ki Phalli can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Got questions? I’ve got answers!

What is Gavar ki Phalli and where can I find it?

Gavar ki Phalli, or cluster beans, are a long, green vegetable with a slightly bumpy texture. You can find them at most Indian grocery stores and some well-stocked supermarkets.

How do I know if cluster beans are fresh?

Look for firm, bright green pods. Avoid pods that are too thick, have bulging seeds, or show signs of wilting.

Can I use frozen methi leaves instead of fresh?

Yes, you can! Use about 2-3 tablespoons of dried methi leaves, rehydrated in warm water for 15 minutes.

What is the best way to cut cluster beans for even cooking?

Trim the ends of the beans and then cut them into 1-2 inch pieces. You can also slice them lengthwise if you prefer.

Can this sabzi be made ahead of time?

Yes, you can make it ahead of time. However, the flavour is best when it’s freshly made. If you do make it ahead, reheat gently and add a sprinkle of fresh methi leaves before serving.

Enjoy this delicious and authentic Gavar ki Phalli recipe! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!