Gavar nu Shaak
A simple Gujarati dry vegetable made with tender cluster beans, gentle spices, and a touch of sweetness. It cooks into a soft, flavorful shaak that pairs beautifully with roti, dal, and rice.
For 4 servings
- prep
Prep the cluster beans.
Wash the cluster beans well, trim both ends, remove any tough strings, and chop them into small even pieces so they cook quickly and evenly.
- temper · ~2 min
Make the tempering.
1.Heat oil in a kadai or pan over medium heat.2.Add mustard seeds and let them crackle.3.Add cumin seeds and asafoetida.4.Add green chili and ginger and cook for 30 seconds until fragrant. - saute · ~3 min
Add the beans and spices.
1.Add the chopped cluster beans to the pan and mix well.2.Add turmeric powder, red chili powder, coriander powder, and salt.3.Stir for 2 to 3 minutes so the beans are coated well with the masala. - simmer · ~15 min
Cook the shaak until tender.
Add water, cover, and cook on low heat until the cluster beans are soft but not mushy. Stir once or twice in between to prevent sticking.
TIPIf the beans are mature and slightly tough, add a splash more water and cook a few minutes longer. - mix · ~2 min
Finish with jaggery and lemon juice.
Uncover the pan, add jaggery and lemon juice, and mix well. Cook for 2 more minutes until the extra moisture dries up and the shaak turns lightly glossy.
- garnish
Garnish with cilantro.
- serve
Serve hot with roti, dal, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the cluster beans small and even; larger pieces stay fibrous and take much longer to soften.
- 2Remove any tough side strings before chopping, especially from mature beans, or the shaak can taste chewy.
- 3Let the mustard fully crackle before adding cumin and hing so the tempering flavors the whole dish properly.
- 4Cook covered on low heat and stir once or twice only; too much stirring can break the beans into a mash.
- 5Add the jaggery and lemon only at the end so the beans finish tender before the sweet-sour balance is set.
- 6If the pan looks wet after cooking, uncover for the last 2 minutes until the shaak turns dry and lightly glossy.
- 7This shaak keeps well for lunchboxes; cool fully before packing so it stays dry rather than steamy.
Adapt it for your goals.
Jain
Skip the ginger and asafoetida, then use a little extra green chili and coriander powder for a Jain-friendly version.
low oilLow-oil
Use less oil and a well-heated pan; the covered simmer still softens the beans, making it lighter for everyday meals.
spicierSpicier
Increase green chili and red chili powder for a hotter shaak that stands up well to plain rotli and dal-rice.
peanuttyPeanutty
Add a spoonful of crushed roasted peanuts near the end for extra texture and a nuttier Gujarati-style finish.
Why this is on our healthy list.
Fiber-Rich Vegetable Dish
Cluster beans are naturally rich in fiber, making this shaak a filling side that pairs well with simple roti or rice.
Lightly Cooked with Minimal Oil
The recipe uses only a small amount of oil and relies on covered cooking, keeping the dish relatively light.
Digestive Spices
Ginger, cumin, mustard seeds, and asafoetida add flavor while traditionally helping make bean dishes feel easier to digest.
Vitamin-Rich Finish
Fresh lemon juice and cilantro added at the end brighten the shaak and contribute fresh plant-based nutrients.
Frequently asked questions
They may be mature or not chopped small enough. Remove the strings well, add a little extra water, and cook covered a few minutes longer on low heat.
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