Gawar is a vegetable used in Indian cooking. It is known as kothavarakkai in Tamil, kothavarakka in Malayalam and cluster beans in English. It is very often used in Indian cooking, and each region has its own special preparation with gawar. From thoran in Kerala, poriyal in Tamilnadu, gavar nu shaak in gujrati, but whatever be the name given, it is very easy to make and tasty.
This gawar ki sabzi can also be prepared in a pressure cooker following the same process and pressure cook for 1 – 2 whistles. But if you are using pressure cooker method, then you don’t have to cook the cluster beans beforehand. You can avoid that process, add the cluster beans along with potatoes and pressure cook for 1 – 2 whistles with 1/2 cup of water.
I often get confused for what to prepare for dinner. So, rather than making dal daily, I try some dry sabzi combinations like aloo gobi or this gawar aloo sabzi. This is also called as gawar ki phali.
Cluster beans is very nutritious, low in glycemic index, and is good for diabetic people. There are various other health benefits of cluster beans. So nowadays, I often make this vegetable and mixing it with aloo or potato gives it a nice taste and it tastes great with chapati or roti or phulka.
There is a similar curry prepared in Maharashtra where groundnut powder is added. You can also add powdered groundnut to this curry at the end.
How to make gawar sabzi
cluster beans / kothavarakka – 1 cup
potato – 3/4 cup
onion – 1 (thin slices)
ginger garlic paste – 1 teaspoon
green chili – 1 (chopped)
tomato – 1 (finely chopped)
turmeric powder – 1/4 teaspoon
red chili powder – 1/2 teaspoon
coriander powder – 2 teaspoons
salt – to taste
oil – 1 1/2 teaspoon
cumin seeds – 3/4 teaspoon
curry leaves – few
hing or asafoetida powder – a pinch
How to make gawar sabzi
1. Wash, peel the potatoes and cut them into thin long pieces. Keep them immersed in water in order to avoid discoloration.
2. Cut cluster beans, remove the string, cut into 1 inch long pieces and keep them aside.
3. Bring 1 cup of water to a boil. To this add cluster beans along with 1/4 teaspoon of salt. Cover and cook till the cluster beans get cooked. It should be cooked well, but not overcooked. If the water is less, then add more water and cook well. Keep stirring in between to avoid even cooking and sticking to the bottom of the pan. Once it is cooked well, drain the excess water, keep them aside.
4. In a pan heat oil. When the oil is hot enough, splutter mustard seeds. Then add cumin seeds and let it sizzle. Add curry leaves, hing and sliced onion, and green chilies. Saute well till onion turns transparent. Add ginger garlic paste and saute till the raw smell goes off.
5. Add finely chopped tomatoes and saute till they turn mushy and oil starts separating on the sides of the pan.
5. Add turmeric powder and saute again for a few seconds.
6. Add potato slices, mix well. Cover with a lid and cook on low flame till potatoes get cooked till 3/4 th.
7. Once the potatoes are cooked well, add the cooked cluster beans, mix well.
8. Add chili powder, coriander powder, salt , mix well.
9. Sprinkle water, mix well. Cover and cook on low flame till the masala gets mixed well and the veggies also get cooked well. Carefully stir in between to avoid sticking to the bottom of the pan.
10. Enjoy with rice or as a side dish for chapati or roti.