I have been making this gawar bhaji for quite some years now, after learning it from my mom. I make the sabzi as a side dish to go with chapatis or a dal-rice combo. The sabzi is not too much spiced and thus the flavors of cluster beans come through very well in this recipe. This is a very simple recipe. The only time taking part will be chopping the cluster beans. Once the chopping is done, the rest of the method is easy. The gavar bhaji can also be packed in tiffin box with some chapatis or plain paratha. You can serve gawar ki sabzi as a side dish with dal rice combo or with curd or some raita.
How to make gawar bhaji or cluster beans recipe
- Rinse 250 grams cluster beans (gavar) very well in fresh water. Use tender beans.
- Then take each bean and discard the top and bottom ends. Then club some beans together and chop them into small pieces on a chopping board. Clubbing the beans and chopping them makes this task go easier and faster. Keep them aside.
- Heat 1 tablespoon oil in a shallow frying pan or a shallow kadai. Add ½ cup chopped onions. You can use any neutral flavored oil.
- Stir the onions and then add 1 green chili (chopped).
- Saute till the onions turn translucent stirring often on low to medium heat. Then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
- Mix the turmeric powder and asafoetida (hing) with the onions.
- Now add ⅓ cup of chopped tomatoes.
- Stir and saute the tomatoes. Stir at intervals.
- Saute till the tomatoes soften a bit on low to medium heat.
- Then add the chopped cluster beans. Stir and mix well.
- Season with salt as required. Stir and mix again everything very well.
Cooking gawar sabzi
- Cover the pan with a rimmed lid. Pour water on the lid. The water in the lid, creates steam in the pan and helps in cooking the cluster beans. Cook the beans on sim or a low heat. Alternatively you can add some water (about ¼ to ⅓ cup) in the pan. Cover with a lid and then cook. If the water dries up whilst cooking and the cluster beans are not cooked, then you can add some more water, in case the water dries.
- Do check the cluster beans after every 8 to 9 minutes, by carefully removing the lid. In case the water dries on the lid, then add some more water and continue to cook the beans. If you see the beans getting browned, then sprinkle some water in the pan. Usually the beans do not get browned. But depending on the type and quality of pan, the beans can get browned.
- Once the beans have cooked well and become tender, switch off the heat. If there is a lot of water or moisture in the pan, then continue to cook the beans without a lid, till all the water has evaporated. Remember the final preparation is a dry sabji and has no liquids or water.
- Lastly add 1 to 2 tablespoons of chopped coriander leaves. Stir and mix well.
- Serve gavar bhaji hot or warm with chapatis or paratha or as a side veggie dish with dal-rice. You can also pack it in a tiffin box with chapati or paratha. If you are looking for more Veggie recipes then do check:
Cabbage bhajiDrumstick sabjiChawli bhajiShepu bhajiRidge gourd recipe
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Gawar Bhaji post from the archives first published in August 2016 has been republished and updated on December 2022.
title: “Gawar Bhaji Gawar Ki Sabzi Gavar Bhaji Cluster Beans Recipe” ShowToc: true date: “2024-10-20” author: “Julia Soliz”
I have been making this gawar bhaji for quite some years now, after learning it from my mom. I make the sabzi as a side dish to go with chapatis or a dal-rice combo. The sabzi is not too much spiced and thus the flavors of cluster beans come through very well in this recipe. This is a very simple recipe. The only time taking part will be chopping the cluster beans. Once the chopping is done, the rest of the method is easy. The gavar bhaji can also be packed in tiffin box with some chapatis or plain paratha. You can serve gawar ki sabzi as a side dish with dal rice combo or with curd or some raita.
How to make gawar bhaji or cluster beans recipe
- Rinse 250 grams cluster beans (gavar) very well in fresh water. Use tender beans.
- Then take each bean and discard the top and bottom ends. Then club some beans together and chop them into small pieces on a chopping board. Clubbing the beans and chopping them makes this task go easier and faster. Keep them aside.
- Heat 1 tablespoon oil in a shallow frying pan or a shallow kadai. Add ½ cup chopped onions. You can use any neutral flavored oil.
- Stir the onions and then add 1 green chili (chopped).
- Saute till the onions turn translucent stirring often on low to medium heat. Then add ¼ teaspoon turmeric powder and a pinch of asafoetida (hing).
- Mix the turmeric powder and asafoetida (hing) with the onions.
- Now add ⅓ cup of chopped tomatoes.
- Stir and saute the tomatoes. Stir at intervals.
- Saute till the tomatoes soften a bit on low to medium heat.
- Then add the chopped cluster beans. Stir and mix well.
- Season with salt as required. Stir and mix again everything very well.
Cooking gawar sabzi
- Cover the pan with a rimmed lid. Pour water on the lid. The water in the lid, creates steam in the pan and helps in cooking the cluster beans. Cook the beans on sim or a low heat. Alternatively you can add some water (about ¼ to ⅓ cup) in the pan. Cover with a lid and then cook. If the water dries up whilst cooking and the cluster beans are not cooked, then you can add some more water, in case the water dries.
- Do check the cluster beans after every 8 to 9 minutes, by carefully removing the lid. In case the water dries on the lid, then add some more water and continue to cook the beans. If you see the beans getting browned, then sprinkle some water in the pan. Usually the beans do not get browned. But depending on the type and quality of pan, the beans can get browned.
- Once the beans have cooked well and become tender, switch off the heat. If there is a lot of water or moisture in the pan, then continue to cook the beans without a lid, till all the water has evaporated. Remember the final preparation is a dry sabji and has no liquids or water.
- Lastly add 1 to 2 tablespoons of chopped coriander leaves. Stir and mix well.
- Serve gavar bhaji hot or warm with chapatis or paratha or as a side veggie dish with dal-rice. You can also pack it in a tiffin box with chapati or paratha. If you are looking for more Veggie recipes then do check:
Cabbage bhajiDrumstick sabjiChawli bhajiShepu bhajiRidge gourd recipe
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Gawar Bhaji post from the archives first published in August 2016 has been republished and updated on December 2022.
