Gawar ki Sabzi (Cluster Beans with Ajwain)

Gawar (cluster beans) grows in the dry soil of Rajasthan and Gujarat and has a unique, slightly bitter taste. Cooked dry with ajwain, garlic and tangy amchur, it's one of the most typical everyday sabzis of the desert state.

Video by Chef Ranveer Brar on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 25 min
• Vegan · gluten-free
• Famous in Rajasthan

Ingredients

• 400 g cluster beans (gawar), ends trimmed, in 3 cm pieces
• 2 tbsp oil
• ½ tsp ajwain
• 1 pinch asafoetida
• 4 garlic cloves, chopped
• ½ tsp turmeric
• 1 tsp red chilli powder
• 1½ tsp coriander powder
• 1 tsp amchur
• ¾ tsp salt

Method

1. Boil the beans in salted water for 6–8 minutes until tender (this reduces bitterness). Drain.
2. Heat the oil, add ajwain, asafoetida and garlic.
3. Add the beans, turmeric, chilli, coriander and salt and stir-fry for 5 minutes.
4. Sprinkle amchur, toss and serve with bajra roti or dal-rice.

Tip: Frozen gawar from Asian shops works just as well – no need to boil.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.