Gawar nu Shaak
A simple Gujarati cluster beans sabzi with gentle spice, a hint of sweetness, and soft-tender beans cooked until flavorful. It is a homestyle everyday shaak that pairs beautifully with rotli, dal, and plain rice.
For 4 servings
- prep · ~10 min
Prep the gawar.
1.Wash the gawar well and drain.2.Trim both ends and pull off any tough strings.3.Chop the beans into small even pieces so they cook evenly. - temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and asafoetida.4.Add green chili and ginger, then cook for 30 seconds until fragrant.TIPKeep the heat medium so the spices bloom without burning. - saute · ~3 min
Coat the gawar with spices.
1.Add the chopped gawar 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 well coated. - simmer · ~15 min
Cook the shaak until tender.
Add water, cover, and cook on low heat until the gawar is tender but not mushy, stirring once or twice in between. This takes about 12 to 15 minutes depending on how tender the beans are.
TIPIf the pan looks dry before the beans soften, add 1 to 2 tablespoons more water, not a big splash. - saute · ~2 min
Finish with jaggery and lemon.
Uncover the pan and add jaggery and lemon juice. Mix well and cook for 2 more minutes until the moisture dries up and the shaak looks lightly glossy.
- garnish
Garnish with cilantro.
- serve
Serve hot with rotli or dal rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1String the gawar carefully before chopping; any tough fibers left on the pods stay chewy even after cooking.
- 2Cut the beans into small, even pieces so they soften at the same rate and absorb the masala better.
- 3After adding the dry spices, stir the gawar for a couple of minutes before adding water to remove some raw bean bitterness.
- 4Cook covered on low heat, not high, so the beans turn tender without scorching the light Gujarati masala.
- 5Add only small splashes of extra water if needed; this shaak should finish dry and lightly glossy, not saucy.
- 6Mix in the jaggery and lemon at the end so the sweet-tangy balance stays bright and the beans do not toughen early.
- 7This shaak tastes even better after 20 to 30 minutes of resting, when the gawar absorbs the tempered spices fully.
Adapt it for your goals.
Low-oil
Use 1 tablespoon oil and a well-seasoned pan; the dish still works because the covered steaming step softens the gawar with minimal fat.
potato addedPotato-added
Add small diced potato with the gawar for a more filling shaak; the potato also softens the slight bitterness of cluster beans.
spicierSpicier
Increase green chili and red chili powder for a sharper heat if you prefer a less mild everyday-style shaak.
jainJain
Skip the ginger and asafoetida if needed, and rely on green chili, cumin, coriander, jaggery, and lemon for flavor.
Why this is on our healthy list.
Fiber-Rich Vegetable Dish
Cluster beans are known for their fiber, making this simple shaak a wholesome everyday vegetable side.
Light Homestyle Preparation
The recipe uses modest oil, gentle spices, and very little added sweetener, keeping the dish relatively light.
Plant-Based Ingredients
Made entirely from vegetables, spices, lemon, and oil, this shaak fits easily into a plant-based meal.
Digestive Spice Support
Ginger, cumin, mustard seeds, and hing are traditional ingredients often used to make bean-based dishes feel easier to digest.
Frequently asked questions
Cluster beans naturally have a mild bitterness. Proper stringing, sautéing with spices first, and finishing with jaggery and lemon help balance it.
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