Gavar Bhaji

Gavar Bhaji

Gavar Bhaji

Veg Vegan

Cluster bean dry stir-fry — fresh cluster beans (gavar/gavarphali) trimmed, de-stringed, and stir-fried in oil with mustard seeds, dried red chilli, cumin, turmeric, and asafoetida until just tender with a slight bite remaining, then seasoned with salt, red chilli powder, and a handful of freshly grated coconut folded in at the end. The cluster bean has a characteristic mild bitterness and a slightly crunchy, fibrous texture when cooked correctly — overcooked cluster beans become soft and lose their identity. The Vidarbha gavar bhaji uses more coconut and asafoetida than the Rajasthani ker-sangri style; it is a coastal Maharashtra influenced preparation. Eaten as a side with bhakri or rice; one of the most commonly grown and consumed vegetables across Vidarbha's farming communities, available in abundance during the winter crop season.

Cuisines

Vidarbha Kolhapuri Rajasthani Maharashtrian

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 25 min Total: 40 min 2-3 servings

Ingredients

250 grams gavar (cluster beans)
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 pinch asafoetida
1 medium onion, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
to taste salt
2 tablespoons freshly grated coconut
2 tablespoons fresh coriander leaves, chopped

Instructions

  1. 1 Wash and trim the ends of the gavar, then cut them into 1-inch pieces.
  2. 2 Heat oil in a pan over medium heat.
  3. 3 Add mustard seeds and let them splutter.
  4. 4 Add cumin seeds and asafoetida, sauté for a few seconds.
  5. 5 Add chopped onion and sauté until they turn translucent.
  6. 6 Stir in the ginger-garlic paste and sauté until the raw smell disappears.
  7. 7 Add turmeric powder, red chili powder, and coriander powder, mix well.
  8. 8 Add the chopped gavar and mix to coat them with the spices.
  9. 9 Add salt to taste and a splash of water, cover and cook on low heat until the gavar is tender.
  10. 10 Once cooked, add garam masala and mix well.
  11. 11 Garnish with freshly grated coconut and chopped coriander leaves before serving.

Tips

For a richer flavor, you can add a tablespoon of roasted peanut powder before serving.