Gawar phali, guar or gavar, known as cluster beans are abundant in the weeks following the arrival of monsoon in north western India. These beans are hardy and grow well in arid regions. India is the largest producer of cluster beans and as it so happens, Jodhpur – a city where I grew up – is a major hub for growing and trading in this vegetable. I learned that through wikipedia! Though it is not surprising because we ate a lot of guar-aloo ki sabzi growing up. I also like it another way – in this spicy, garlicky sookhi sabzi that is heavily inspired by a style of cooking common in Rajasthan. It’s quick, easy and perfect with warm chapatis!
Gawar phali or cluster beans Washing gawar phali Chopped gawar phali
Gawar phali to Guar Gum
When guar beans are husked and processed they produce guar gum. The name should’ve given that away! I have never had the need to use guar gum in my cooking so far. Have you? Do tell!
An easy stir fry – Gawar Phali ki Sookhi Sabzi
You’ll need a kadhai or a frying pan with a lid.
Time: 15 minutes to prep and 20 minutes to cook.
Ingredients:
- Gawar phali – 500 grams
- Oil – 2tbsp
- Zeera – 1 tsp
- Methi seeds – 1/2 tsp
- Garlic – 5 to 6 cloves, crushed and chopped
- Salt – to taste
- Black Pepper – a few cracks
- Red chilli powder – 1/2 tsp
- Coriander powder – 1 tsp
- Water as needed – 2 tbsp or more
Smashed and chopped garlic Cumin and methi tadka Adding garlic to the tadka
How to make guar ki sookhi sabzi
As always start by washing the beans in lots of water. Do this multiple times until the water runs clear and your are sure all the dirt has been washed off. Then chop the beans into inch wide pieces. They don’t have to be even.
Put a flat bottomed kadhai on the stove. You could also use a frying pan with a lid. Add oil and let it warm up on medium high heat. Next add zeera/ cumin seeds. As soon as they start to splutter add methi seeds and lower the heat. Only sauté methi seeds, also called methre, for a few seconds. If overcooked they become bitter. Add garlic and sauté until fragrant.
Add all the spices. Once they bloom, become fragrant, add the chopped beans. Toss and mix to coat them well. After this it’s time to cover and let the beans steep in their moisture and spices. I always add a little extra water, about two tablespoons to prevent the spices from burning. Cover the kadhai and turn the heat low. Cook for 10 minutes or until the beans are tender and bright green. That’s your cue! Turn off the heat and get ready to serve. This sabzi is best enjoyed warm.
The beans can be enjoyed with fresh whole wheat chapati or parantha or even as a side with rice and dal and a bowl of homemade yogurt. You cannot go wrong with this garlicky sabzi. In Rajasthan there is a long tradition of cooking vegetables with spices cooked in oil. It makes a lot of sense for an arid region where fresh aromatics such as onions and ingredients like tomato might not be easily available. Now, as and when you find cluster beans, I highly recommend trying this recipe. No access to cluster beans? No problem, make this recipe with french beans instead.
Explore more easy recipes on the blog!
Gawar phali ki sookhi sabzi
Equipment
- Kadhai or frying pan with lid
Ingredients
- 500 gms Gawar phali or cluster beans Approx 1 pound, washed and chopped
- 2 tbsp Cooking oil
- 1 tsp Zeera / cumin seeds
- 1/2 tsp Methi seeds
- 5-6 cloves Garlic peeled, crushed and chopped
- 1 tsp Salt or to taste
- Black pepper a few cracks
- 1/2 tsp Red chilli powder
- 1 tsp Coriander powder
- Water as needed.
Instructions
- Start by washing the beans in lots of water. Do this multiple times until the water runs clear and your are sure all the dirt has been washed off. Then chop the beans into inch wide pieces.
- Put a flat bottomed kadhai on the stove. Add oil and warm it on medium high heat. Next add zeera/ cumin seeds. As soon as they start to splutter add methi seeds and lower the heat. Only sauté methi seeds for a few seconds. If overcooked they become bitter. Add garlic and sauté until fragrant.
- Add all the spices. Once they bloom, i.e. become fragrant, add the chopped beans. Toss and mix to coat them well. I always add a little extra water, about two tablespoons to prevent the spices from burning. Cover the kadhai and turn the heat low. Cook for 10 minutes or until the beans are tender and bright green.
- The beans can be enjoyed with fresh whole wheat chapati or parantha or even as a side with rice and dal. You cannot go wrong with this garlicky sabzi.
Guar & lime pickle is extremely popular in south east Africa where I am from
Hi Sakina,
Just reading about this combination is making my mouth water! Will try it next time I make phalis. Thanks for the tip 🙂