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A classic Gujarati homestyle dish made with tender cluster beans, aromatic spices, and a hint of jaggery. This simple and healthy dry curry pairs perfectly with hot rotis and dal for a comforting meal.
For 4 servings
Prepare the Cluster Beans: Wash the cluster beans (gavar) thoroughly. Snap off the top and tail of each bean and pull away any tough strings. Chop them into 1-inch pieces.
Make the Tempering (Vaghar): Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the cumin seeds, carom seeds, and asafoetida. Sauté for about 30 seconds until fragrant.
Sauté Aromatics and Beans: Add the grated ginger and chopped green chillies to the pan and sauté for another 30 seconds. Add the chopped cluster beans and mix well to coat them in the tempered oil. Sauté for 2-3 minutes.
Add Spices and Tomatoes: Add the turmeric powder, red chilli powder, coriander-cumin powder, and salt. Stir well to combine. Add the finely chopped tomato and grated jaggery, and cook for 1-2 minutes until the tomatoes start to soften.
Cook the Shaak: Pour in 1/4 cup of water, stir everything together, and bring to a gentle simmer. Reduce the heat to low, cover the pan with a lid, and let it cook for 12-15 minutes. Stir occasionally to prevent sticking. The shaak is ready when the beans are tender but still hold their shape.
Garnish and Serve: Once the beans are cooked, turn off the heat. Stir in the fresh lemon juice and garnish with finely chopped coriander leaves. Mix gently and let it rest for a couple of minutes before serving.
A classic Gujarati homestyle dish made with tender cluster beans, aromatic spices, and a hint of jaggery. This simple and healthy dry curry pairs perfectly with hot rotis and dal for a comforting meal.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 119.19 calories per serving with 3.05g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Serving: Serve Gavar nu Shaak hot with fresh phulka rotis, dal, and steamed rice for a complete Gujarati thali experience.
Add one medium potato, peeled and diced, along with the cluster beans. You may need to add a little more water and cook for a few extra minutes until the potatoes are tender.
For a nutty flavor and thicker texture, dry roast 1-2 tablespoons of besan (gram flour) until fragrant and sprinkle it over the shaak in the last 2 minutes of cooking. Mix well.
Increase the amount of green chillies or add a slit green chilli to the tempering for extra heat.
This recipe is naturally free of onion and garlic, making it suitable for Jain and Satvik diets.
Cluster beans are packed with soluble and insoluble fiber, which aids in digestion, promotes bowel regularity, and helps maintain a healthy gut.
The high fiber content and low glycemic index of cluster beans help in slowing down the absorption of sugar, making this dish beneficial for managing blood sugar levels.
Gavar is a good source of calcium and phosphorus, two essential minerals that are vital for maintaining strong and healthy bones.
The fiber in cluster beans helps in lowering LDL (bad) cholesterol levels. This dish is also low in fat, contributing to better cardiovascular health.
Yes, Gavar nu Shaak is very healthy. Cluster beans are an excellent source of dietary fiber, vitamins K, C, and A, and minerals. This dish is low in calories, plant-based, and aids in digestion, making it a nutritious addition to any meal.
One serving of Gavar nu Shaak (approximately 1 cup or 160g) contains around 100-130 calories, depending on the amount of oil used. It's a light and low-calorie dish.
Cluster beans can sometimes have a slight bitterness, especially if they are mature and thick. To minimize this, always choose young, tender, and slender beans. The addition of jaggery and lemon juice in the recipe also helps balance out any mild bitterness.
Yes, you can omit the jaggery if you prefer a purely savory dish. However, the small amount of jaggery is characteristic of the Gujarati style and helps balance the flavors of the spices and the tanginess of the tomato and lemon.
Store any leftover Gavar nu Shaak in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving.
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