Gavarichi Bhaji

Name: Gavarichi Bhaji
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 400 g cluster beans (trimmed and chopped into small pieces); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, crushed); 2 pcs green chili (slit); 2 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 1 pinch asafoetida; 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 0.25 cup water; 2 tbsp peanuts (coarsely crushed); 1 tbsp desiccated coconut; 0.5 tsp jaggery (grated); 1 tsp lemon juice; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(95)

TASTE SCORE

7/10

A simple Maharashtrian cluster beans stir-fry with a gentle nuttiness from peanut and coconut. Soft-cooked gavar gets a light tempering and everyday spices, making it a comforting side for roti or dal-rice meals.

PREP

15m

COOK

18m

SERVES

1 KATORI

138 cal

SERVINGS

METHOD · 8 STEPS

prep · ~8 min
Prepare the gavar.
1.Wash the cluster beans well.
2.Trim both ends and pull away any tough side strings.
3.Chop the beans into small even pieces so they cook quickly.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them crackle.
3.Add cumin seeds and asafoetida.
4.Add green chili and garlic, then stir for 30 seconds.
TIPKeep the heat medium so the garlic turns fragrant without burning.
saute · ~5 min
Cook the onion.
Add the chopped onion and sauté until soft and lightly golden, about 4 to 5 minutes.
saute · ~2 min
Add the beans and spices.
1.Add the chopped cluster beans and mix well.
2.Sprinkle in turmeric powder, red chili powder, and salt.
3.Stir for 1 to 2 minutes so the beans are coated well.
simmer · ~12 min
Cover and cook until tender.
Add water, mix once, cover, and cook on low heat until the cluster beans are tender but not mushy. Stir once or twice in between.
TIPIf the pan looks dry before the beans soften, add 1 to 2 tablespoons more water, not a big splash.
saute · ~3 min
Finish with peanut, coconut, and jaggery.
Add the crushed peanuts, desiccated coconut, and jaggery. Cook uncovered for 2 to 3 minutes until the bhaji turns lightly dry and everything comes together.
garnish
Add lemon juice and coriander leaves.
Turn off the heat, then mix in lemon juice and chopped coriander leaves for a fresh finish.
serve
Serve hot.
Serve Gavarichi Bhaji warm with roti, bhakri, or a simple dal-rice meal.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Remove the side strings well before chopping, or the gavar can stay fibrous even after cooking.
2
Cut the cluster beans into small even pieces so they soften at the same rate and absorb the masala better.
3
Do not add too much water while simmering; this bhaji tastes best when finished lightly dry, not stewy.
4
Add the crushed peanuts only after the beans are tender so they stay nutty instead of turning pasty.
5
Mix in lemon juice only after switching off the heat to keep its fresh, bright edge.
6
If your cluster beans are mature and slightly bitter, cook them a few extra minutes and do not skip the jaggery.
7
This bhaji keeps well for lunchboxes; cool fully before packing so the coconut and peanuts do not get soggy.