Cluster Beans are called Gorikayi or ChavaLikaayi in Kannada, Guvar in Hindi and Chitmitki/ Chitmitkesanga in Konkani. They are flat and smaller compared to the regular string beans and have slight bitter taste too. They are rich in proteins, fiber and considered very nutritious.
For us they are available in the Indian stores and if I am not mistaken they are present all the year around, so I cook this pretty often. They have a mild bitter taste, so I add little shredded coconut to the curry to compensate for it. If you want you can also add little bit of jaggery toward the end and that balances the spiciness of chillies and bitterness of the beans. This is an easy curry to make and uses readily available ingredients. The time consuming part though is the trimming of the edges; however once the trimming is done, the beans do not take a long time to cook.
For this curry I add usually add green chillies instead of the red chilli powder. Doing so retains the color of the beans but unfortunately I ran out of green chillies and hence used the chili powder. This pairs well with daal rice and or rotis/chapathis.
- 3 cups of chopped cluster beans/guvar
- 1 medium onion chopped
- 2-3 garlic pods (crushed)
- 1-2 tsp red chilli powder [substitute with green chillies]
- ½ tsp turmeric powder
- 1 tsp Mustard seeds
- 3-4 Curry leaves
- Cumin seeds/jeera
- A pinch asafetida/hing
- Salt to taste
- Coriander leaves (garnish)
- ¼ cup shredded coconut
- (Note: Make sure the top and the tail of the beans are removed and then chopped.)
- Take a big flat bottom pan; heat about 2 tsp of oil. Add mustard seeds and let it splutter.
- Add the curry leaves, jeera/cumin seeds, asafetida and mix until it turns light brown.
- Add the crushed garlic, diced onions and sauté until it softens.
- Add the chopped beans and stir until it mixes with the onions and seasoning.
- Sprinkle some water, stir in between making sure it does not stick to the bottom.
- Add salt, turmeric, and red chilli powder and mix well. Add about 1/2 cup of water and stir again.
- Cover with lid and let it cook on simmer, stir in between.
- Switch off when the beans are cooked (has bite to it, but not over cooked)
- Finally add chopped coriander for garnish and shredded coconut and mix.
- Serve hot with rice/rotis.