Cluster Beans Curry (gawar phalli) is a delicious vegetarian curry that
can be made as dry or gravy curry and can be served with rice or
Indian roti. Add a dash of lime juice for a tangy taste. This is a
no-onion, no-garlic recipe, and is a very
easy-to-make side dish. Cluster beans are high in protein and fiber and
very nutritious.
Servings:4 Cooking Time: 20
minutes
Ingredients
3 cups cluster beans, cut into 1-inch pieces,
boiled
1/2 tsp cumin seeds (jeera)
1/4 tsp mustard seeds
4-5 curry leaves
Turmeric powder, a pinch
1 tsp lime or lemon juice (optional)
Salt to taste
4-5 tsp vegetable oil
For Masala
1/4 tsp carom seeds (ajwain,
vamu, omam)
3-4 tbsp grated coconut, fresh or dry
4-5 red chillies (adjust to taste)
Preparation
Heat oil in a medium skillet. Add the cumin and
mustard seeds. As the
seeds start to pop, add the curry leaves and turmeric powder.
Add the
cluster beans (gawar) and salt, and cover and cook for a minute.
Grind the carom seeds, grated coconut, and red
chillies
with a little
water into a coarse paste. Add it to the beans along with some salt.
Cover and cook for another couple of minutes, until the raw flavor of
the masala has gone.
Add a dash of lime juice if desired after the curry
has cooled a bit.
Serve the cluster beans curry with rice or roti.
Cooking Tip
Add more water to the paste if you want a little gravy; add some
rice flour or besan (bengal gram/chickpea flour) to thicken the gravy.
You can boil the beans in the microwave with about 2 cups of water and
salt for about 6 minutes or pressure cook them for about 4-5 whistles.
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