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Guvar Phali ki Sabzi Recipe | How To Make Guvar Phali Ki Sabzi | Cluster Bean Stir Fry

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Guvar Phali Ki Sabzi-Cluster beans cooked with Yogurt and Indian spices- specialty from Rajasthan.

Guvar phali ki sabzi –  cluster beans are slightly bitter in taste and takes little longer time to cook as compared to other beans. Guvar phali is very popular in the states of Rajasthan and Uttar pradesh . In Rajasthan they not only use the fresh guvar ki phali but also dry these bean pods and use them to make the popular – Ker sangri ki sabzi and also deep fry them to serve as a crispy .
As guvar is slightly bitter in taste so a sour ingredients should be added in it ,either tamarind ,tomato,lemon juice or yogurt .You can make a dry preparation like this guvar sabzi or make it with slightly gravy with tomato or yogurt.
To make guvar ki sabzi you have to de-string the guvar beans from both the sides else it will ruin the taste but if the guvar beans are very tender and fresh then you can skip this step but hard ,big and ripe guvar  need to de-string first.
Do Try theses Recipes-
gUVAR KI PHALI KI SABZI
GUVAR KI PHALI
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gUVAR KI PHALI KI SABZI
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4.34 from 6 votes

Guvar Phali ki Subzi (Cluster Bean Stir Fry)

Cluster beans cooked with Yogurt and Indian spices- speciality from Rajasthan
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Side Dish
Cuisine: Rajasthani cuisine
Keyword: cluster bean, Guvar, guvar phali ki sabzi
Servings: 5 people
Author: Anjana Chaturvedi

Ingredients

  • 275 gms Cluster beans /Guvar phali
  • 1/2 cup Yogurt / Dahi
  • 1/2 tsp Carom Seeds / Ajwain
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1.5 tsp Fennel Seeds / Saunf coarsly powdered
  • Pinch of Sugar / Chini
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • Pinch of Asafoetida / Hing powder
  • 1.5 tsp Green Chillies / Hari Mirch chopped
  • 3 tbsp Mustard Oil / Sarso ka tel
  • To taste Salt / Namak

Instructions

  • Wash and de-string the cluster beans/guvar and chop into medium size pieces.
  • Pressure cook with a glass of water for 3 whistles.(check note)
  • Open the cooker and drain the beans in a colander to drain off all the water,no need to press and squeeze the water from the beans.
  • Heat oil in a pan and add asafoetida and ajwain ,fry till golden in colour
  • Now add green chili and saute for few seconds.
  • Add turmeric, boiled guvar phali and salt and saute for a minute.
  • Take curd in a bowl and mix sugar, chili powder, coriander powder and fennel powder and mix well.
  • Add the yoghurt mix in the pan and mix with the guvar phali and let it cook on low heat for 2-3 minutes.keep stirring in between.
  • When the gravy thickens then remove it from the heat.
  • Serve hot with rice or any Indian bread of your choice.

Notes

Note-
  1. The pressure cooking time depends on the quality and thickness of guavar phali,tender small guvar get cooked faster and mature thick guvar takes time to cook so cook accordingly ,it may cook in 1-3 whistles.
  2. I have used Mustard oil but you can use any cooking oil of your choice.

Reader Interactions

Comments

  1. Priya Raghu

    Hey love all your recipes, it will be much more helpful if you add a nutrition facts tab on the recipes, so people who are counting calories and macros will benefit from your recipes..

  2. sheraz

    looking very delicious phali recipe In pakistan We called Gawar phali and very tasty int taste

  3. Nikki

    I made today this great vagitable called Cluster Beans but sorry to say mam it was only look delicious but there was not eatable, the taste was so bitter. Anyways thank you.

    • anjanaskc

      Hi Nikki – may be the problem was in your cluster beans ,some times vegetables like cluster bean ,turai ,lauki ,brinjals are bitter in taste and ruin the taste of the curry .My recipe is tried and tested many times and is always liked by every one, so do try it again ,hope you will like it surely.

  4. Ruhi Saxena

    i tried this recipe and it was very yummy. i didnt pressurized it but cooked it usual instead. thankyou for such an amazing recipe mam 🙂

  5. Megha Das

    This is good and I loved it. I have just bought organic cluster beans from The Organic Garden and the taste of dish turned out to be amazingly well..

  6. Anonymous

    Hi ,

    I am Chandrika from Trivandrum..I tried out this recipie and it had a very different taste altogether…

  7. Tiya

    I made this recipe yesterday and we liked it so much that we just tried tasting it and ended up eating it all before lunch time…LOL! Thanks

  8. Durga

    Hi …
    Just tried this out..can't believe it so simple and delicious..the ajwain flavor makes it so special…we loved it
    Thanks
    Durga

  9. anuradha

    i dont like this veg at all,, but ur way looks stunning 🙂

  11. meena

    hi anjana, i also make gwar sabzi but minus yoghurt and ajwain.. but i bet your way made gwar sabzi tasty

  12. Avika J Chawla

    wow u have a awesome collection of recipes..n lovely clicks..i luv the aam achaar with chane,reminds me of my childhood ..happy to find u , m ur happy follower now..

  28. Shobha

    I love this sabzi.. so sad that we don't get it in Brazil..
    Your pic is amazing… so clear and nice…and ofcourse so is the sabzi.

  29. Nisha

    I think this is quite similar to what my mom makes by the look. I never asked her for her recipe.

    I tried making guvarphalli sabji myself only once or twice, both times didn't come out good. So after all the pain in cutting the tiny beans and seeing how little the sabji turns out in the end, I gave up cooking guvarphalli again 😛

    Though if it's cooked correctly, the effort is sure worth it! So I'm bookmarking this one to try one last time 😀

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  30. PT

    never tried with curd.. sounds new to me.. will try this way..

  31. Sangeetha

    I usually make Poriyal(south indian style stir fry) with guvar beans, this stir fry sounds very interesting, i never tried with yogurt…will try yours next time!!
    Spicy Treats

4.34 from 6 votes (6 ratings without comment)