Gavar Phalli Sabzi
A simple and nutritious stir-fry made with cluster beans, aromatic spices, and a hint of sweetness from jaggery. This everyday Indian vegetable dish is a staple in many households and pairs perfectly with roti or dal rice.
For 4 servings
5 steps. 20 minutes total.
- 1
Wash the gavar phalli thoroughly
- a.Trim the ends and remove any tough strings along the sides. Chop the beans into 1-inch pieces and set aside.
- 2
Heat oil in a wide pan or kadai over medium heat
- a.Add mustard seeds and cumin seeds. Let them splutter for about 30 seconds. Add a pinch of hing, then add the chopped onion, green chilies, and minced garlic. Sauté for 3-4 minutes until the onions become soft and translucent.
- 3
Add the chopped gavar phalli to the pan
- a.Add turmeric powder, red chili powder, coriander powder, and salt. Mix everything well so the beans are coated with spices. Pour in 1/2 cup of water, stir, and bring to a gentle simmer. Cover the pan with a lid and cook on low-medium heat for 12-15 minutes, stirring occasionally, until the beans are tender.
- 4
Step 4
- a.Once the beans are cooked and most of the water has evaporated, add the coarsely crushed peanuts, jaggery, and garam masala. Mix well and cook for another 2 minutes, allowing the jaggery to melt and flavors to combine.
- 5
Step 5
- a.Garnish with chopped coriander leaves and serve the sabzi hot with fresh rotis, chapatis, or as a side with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Always trim the ends of the cluster beans as they can be tough.
- 2Do not add too much water; this is a dry sabzi. Add water sparingly only if the beans stick to the pan.
- 3Roasting and crushing the peanuts just before adding gives the best flavor and texture.
- 4The jaggery is essential to balance the slight bitterness of the gavar beans. You can substitute with a pinch of sugar if you don't have jaggery.
- 5For a tangier version, squeeze half a lemon's juice over the sabzi just before serving.
Adapt it for your goals.
Jain
Omit onion and garlic. Use a pinch more asafoetida (hing) and add 1 tablespoon of grated ginger for flavor.
quickQuick
Use a pressure cooker. After the tempering and sautéing spices, add the beans and 1/4 cup water. Cook for 1 whistle, release pressure, then add peanuts and jaggery.
high proteinHigh protein
Add 1/2 cup of boiled chana dal (split chickpeas) along with the cluster beans to increase the protein content.
healthyHealthy
To make it healthier, add 1/4 cup of grated fresh coconut along with the peanuts for added nutrients and flavor.