This Cluster Beans Sabzi, also known as Gavar ki Sabzi, is a simple yet flavorful dry vegetable preparation made with tender gavar (cluster beans), a touch of besan (gram flour), ajwain (carom seeds), and a few basic Indian spices that bring out its earthy taste. It’s a popular side dish in many Indian households, especially in Gujarati and Maharashtrian cuisine, where seasonal vegetables are celebrated with minimal ingredients and maximum flavor.
What makes this dish stand out is the use of besan, which not only adds texture but also balances the slightly bitter notes of cluster beans. The tempering of ajwain, cumin, and a hint of asafoetida enhances its digestive properties and adds a depth of aroma. A gentle sauté brings all the ingredients together, resulting in a dry sabzi that’s both nutritious and satisfying.
Perfectly paired with phulka (roti), thepla, or even as a comforting side to dal-chawal, this dish is a wonderful way to include fiber-rich cluster beans in your diet. It’s quick to prepare, budget-friendly, and ideal for busy weekdays when you crave something light, wholesome, and homemade.
Whether you’re looking for a healthy lunchbox recipe or a traditional vegetarian side, this cluster beans with besan recipe is a go-to option that’s as nourishing as it is delicious.
About This Cluster Beans Recipe
Cluster Beans (Gavar) Sabzi is a traditional Indian side dish that’s both nutritious and packed with rustic flavors. What sets gavar apart from other beans is its distinct taste—it carries a subtle bitterness that adds character to any dish its part of. This unique flavor is something you either grow to love or instantly appreciate, especially when paired with the right spices.
Unlike softer green beans, gavar is slightly tougher in texture and requires a bit more cooking time. To ensure it’s tender yet retains its structure, it’s usually pre-cooked—either steamed or pressure-cooked—before being sautéed with spices. This not only reduces the bitterness but also helps the beans absorb all the wonderful flavors from the tempering.
What makes this version of gavar sabzi special is the addition of besan (gram flour). The roasted besan lightly coats the beans, giving them a nutty aroma, soft texture, and earthy taste that beautifully balances the natural bitterness of gavar. A gentle tempering of ajwain (carom seeds), cumin, and a hint of asafoetida (hing) not only enhances the flavor but also aids in digestion—a thoughtful touch common in many Indian home-cooked meals.
This dish is also incredibly healthy. Cluster beans are a nutritious addition to your diet—they’re naturally low in calories, rich in dietary fiber, and packed with essential vitamins, minerals, and plant-based protein, making them a smart choice for balanced, wholesome meals. Including it in your regular diet can support digestive health, help regulate blood sugar levels, and provide a wholesome boost to your daily nutrient intake.
Throughout India, cluster beans (gavar) are cooked in a variety of ways, each reflecting the unique flavors and culinary traditions of different regions. In some southern regions, it’s cooked with grated fresh coconut and curry leaves, while in other parts, a simple stir-fry with minimal spices is preferred. In this version, the besan variation is inspired by Gujarati and Maharashtrian styles, which add both flavor and texture to the dish without overwhelming the natural taste of the beans.
Serve this flavorful gavar sabzi hot with phulka, roti, or paratha for a light yet satisfying meal. It also complements steamed rice and dal beautifully, making it a perfect addition to a balanced and comforting Indian thali.
Whether you’re a seasoned cook or just beginning to explore Indian vegetarian cuisine, this gavar with besan sabzi is a simple, delicious, and health-forward recipe that deserves a place in your everyday meal rotation.
Ingredient Notes For Gavar Sabji
- Cluster Beans (Gavar/Guvar): Always select fresh and tender cluster beans for the best taste and texture. Avoid over-mature beans—they tend to be fibrous, take longer to cook, and can be harder to digest. On the other hand, very young or baby gavar may have a stronger bitter flavor. If you enjoy that slight bitterness, go ahead—but personally, I prefer medium-aged, balanced ones.
- Ajwain (Carom Seeds): Ajwain plays a dual role in this dish. First, its distinct flavor adds a warm, earthy aroma to the tempering. Second, it’s known for its digestive benefits, which is important because cluster beans, when consumed in large amounts, can cause bloating or gas for some people. Just a small amount is sufficient, as using too much can easily overpower the dish.
- Besan (Gram Flour): Roasted besan is the game-changer in this recipe. It adds a nutty depth of flavor, helps to absorb any leftover moisture, and gives the sabzi a dry, crumbly texture that coats the beans beautifully. It also makes the dish more filling and protein-rich.
- Garlic: I like my gavar sabzi with a bold garlicky punch, so I use a generous amount of fresh minced garlic. It complements the flavors of besan and spices beautifully. Still, you can always modify the amount to suit your personal taste. You can even skip it altogether for a Jain or no-onion-garlic version.
How To Make Gavar Sabji Recipe?
1. Clean the Cluster Beans (Gavar Phali):
Place the cluster beans in a sieve and rinse them thoroughly under fresh running water. Lightly massage the beans with your hands to get rid of any dirt or impurities. Allow them to rest for a few minutes so any remaining water can drain off.
2. Trim and Chop:
Using a sharp knife, snip off both the head and tail ends of each bean. As you trim the beans, look out for any fibrous threads along the sides—gently pull them off and discard them. Once cleaned, chop the beans into small, bite-sized pieces—roughly 1 inch in length.
3. Set Up the Steamer:
Pour a glass of water into a deep saucepan and place a steaming insert or steamer basket over it. Cover the pan with a lid and let the water gradually heat until it begins to simmer. Once the steam begins to rise, add the chopped gavar to the steamer and cover again.
4. Steam the Beans:
Allow the beans to steam for about 5 to 8 minutes, or until they become soft and tender when pressed between fingers. Be careful not to over-steam them. Once done, remove the beans and set aside.
5. Prepare the Besan-Spice Mix:
While the beans are steaming, take a small bowl and combine besan (gram flour) with dry spices—turmeric powder, red chili powder, coriander powder, and cumin powder. Mix thoroughly to create a uniform masala blend.
6. Keep the Mixture Ready:
Set this spiced besan mixture aside. You’ll add it immediately after tempering to avoid clumping.
7. Prepare the Tempering (Tadka):
Warm some oil in a thick-bottomed pan or kadai over medium flame. Once the oil is hot, add ajwain (carom seeds) and let them sizzle for a few seconds. Then add finely chopped garlic and green chili, sautéing for 30–40 seconds until the garlic becomes fragrant and loses its raw aroma.
8. Add the Besan Mix:
Immediately sprinkle in the prepared besan-spice mix. Stir quickly and constantly to prevent lumps from forming.
9. Roast the Masala:
Cook this mixture for 1 to 2 minutes, stirring continuously. This step allows the besan to roast evenly, bringing out its rich, nutty aroma and removing any raw taste.
10. Add Steamed Gavar & Salt:
Now, add the steamed cluster beans and salt to taste. Mix thoroughly to ensure the beans are evenly coated with the spiced besan.
11. Finish with Garam Masala & Amchur:
Sprinkle in a little garam masala and amchur (dry mango powder) for extra flavor and a hint of tanginess that balances the bitterness of the beans.
12. Mix & Serve:
Give everything a final mix. Turn off the heat. Your flavorful, healthy gavar sabzi is now ready to serve! Enjoy it hot with roti, thepla, or a comforting bowl of dal-chawal.
Expert Tips For Cluster Beans Recipe:
1. Prepare the Besan-Spice Mix in Advance:
I prefer to mix the gram flour (besan) with all the dry spices before starting the cooking process. This method works especially well for beginners or anyone who measures spices with spoons. It helps save time and avoids mistakes while cooking.
However, if you’re confident in your cooking and fast with your hands, you can add the spices directly one after another while roasting. Just remember: spices cook quickly and can burn in hot oil within seconds—so speed and timing are key!
2. Use Ajwain (Carom Seeds) in Moderation:
Ajwain has a strong, pungent flavor, and a little goes a long way. Unlike cumin seeds that have a mild flavor and are commonly added in larger amounts, ajwain has a stronger taste and should be used in small quantities. Just ¼ teaspoon is usually more than enough to add aroma and digestive benefits without overpowering the dish.
3. Don’t Overcook the Cluster Beans:
Gavar should be tender yet firm when cooked. Cooking them for too long can strip the beans of their natural texture and taste, leaving the dish dull and unappetizing. Always steam or cook until just done—check with a fork or by pressing between fingers.
4. Reduce Bitterness If Needed:
Cluster beans have a subtle bitterness that adds a unique depth of flavor, which many people come to appreciate. But if you’re sensitive to bitterness, there’s a trick to fix it. Simply boil the chopped beans in plenty of water for a few minutes, then drain and discard the water. This process helps reduce bitterness significantly while softening the beans.
