gawar bhaji recipe with step by step pictures | gavarichi bhaji recipe | cluster beans recipe maharashtrian style
Homely, simple, and nourishing, that’s how I would describe this simple gawar recipe. This is a Maharashtrian style gawar bhaji recipe (गवार भाजी रेसिपी). Gawar in English is called cluster beans. A well-balanced meal must contain at least one vegetable along with chapathi, dal-rice, and salad. Quick and easy vegetable recipes are a life-saver. Not to mention, a great way to help kids develop a palate for different kinds of vegetables.
I love to serve this gawar bhaji with bhakri because that’s how they do it in the villages. There is a sense of simplicity. The warmth of jowar bhakri laden with ghee tastes exceptional with this gavarichi bhaji. This gawar bhaji has no onion and no garlic. You can serve some onion and lemon along with garlic-coconut chutney, and you are all set.
preparing the gavarichi bhaji recipe
When you buy gawar, make sure the beans are young and tender. First off all, rinse the gawar really well. Chop of the head and tail. If you are using the heirloom variety of cluster beans (gavthi gawar), it will strings along the sides. You will have to pull those strings off with hand. Then chop the gawar in half inch pieces.
The gawar is boiled in a boiled until it’s well cooked. Then the gawar is strained to get rid of the water. Now, a tempering is prepared with groundnut oil, mustard seeds, cumin seeds,and turmeric. The gawar is stirred in and seasoned with salt and red chili. Saute the gavarichi bhaji for a couple of minutes on high flame until the oil separates. And that’s it! Garnish with a handful of fresh coriander. Maharashtrian style gawar chi bhaji is ready to be served.
Groundnut oil is the best choice for this recipe. It enhances the taste of the gawar bhaji. The spices are used very sparingly, which is why you can experience the natural taste of the gawar.
You can make this cluster beans recipe for chapathi, bhakri, or dal-rice combo.
Earlier, I had shared the recipe of Gawar Aloo Recipe made with lots of caramelized onions. It is a huge hit among my circle of friends and relatives as well as my readers on here. So do check it out.
how to make gawar bhaji recipe
- Gawar/Cluster beans - 500 grams, chopped into ½-inch pieces
- Water - 4 cups
- Groundnut oil - 3 tbsp
- Cumin seeds - 1 tsp
- Mustard seeds - 1 tsp
- Turmeric - ½ tsp
- Byadgi red chili powder - 1 tbsp (or 1 tsp regular red chili powder)
- Salt - to taste
- Coriander leaves - a handful finely chopped
- To make gawar bhaji recipe, combine water and gawar in a pot.
- Bring it to a boil.
- Cover the pot with a lid, but not completely. Let their be a gap for the steam to escape, otherwise the water will overflow.
- Let the gawar cook for 25-30 minutes or until it is completely cooked. It should not be mushy though.
- Strain the gawar and discard the water.
- In a skillet or a kadhai, heat groundnut oil. Add in the mustard seeds and let them pop. Then add the cumin seeds and let them sizzle.
- Turn the heat to low and add turmeric powder. Give it a quick stir so that the turmeric won't burn.
- Add the boiled gawar along with salt and byadgi red chili powder.
- Give it a mix.
- Add in the coriander leaves. Mix.
- Turn the heat on high and stir-fry the gawar sabzi for 1-2 minutes. The gawar will get sauteed well along with the spices. It will be ready when the oil will separate.
- Gawar chi bhaji is ready. Serve it hot with roti, jowar bhakri, or dal rice. Enjoy.
gawar bhaji recipe with step by step pictures below
To make gawar bhaji recipe, combine 4 cups of water and 500 grams of gawar in a pot. The gawar has been rinsed and chopped into 1/2-inch pieces.
Bring it to a boil.
Cover the pot with a lid, but not completely. Let their be a gap for the steam to escape, otherwise the water will overflow. Let the gawar cook for 25-30 minutes or until it is completely cooked. It should not be mushy though.
Strain the gawar and discard the water.
In a skillet or a kadhai, heat 3 tbsp groundnut oil. Add in 1 tsp mustard seeds and let them pop. Then add 1 tsp cumin seeds and let them sizzle.
Turn the heat to low and add 1/2 tsp turmeric powder. Give it a quick stir so that the turmeric won’t burn.
Add the boiled gawar along with salt to taste and 1 tbsp byadgi red chili powder. If you don’t have byadgi, use 1 tsp regular red chili.
Give it a mix.
Add in a handful of chopped coriander leaves. Mix.
Turn the heat on high and stir-fry the gavarichi bhaji for 1-2 minutes. The gavar will get sauteed well along with the spices. It will be ready when the oil will separate.
Gawar chi bhaji is ready. Serve it hot with roti, jowar bhakri, or dal rice. Enjoy.