Gawar Phalli Sabzi

Name: Gawar Phalli Sabzi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 500 g gawar phalli (tender cluster beans, ends trimmed and cut into 1-inch pieces); 0.25 tsp salt (for boiling water); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch dry mango powder; 2 tsp oil; 1 tsp cumin seeds; 1 pinch asafoetida; 1 pcs green chili (slit lengthwise); 1 inch ginger (grated); 2 tbsp yogurt (whisked until smooth); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(87)

TASTE SCORE

7/10

A simple, everyday Rajasthani-style stir-fry made with tender cluster beans. The gawar phalli is cooked with minimal spices, a hint of tang from yogurt or amchur, and finished with a tempering of cumin and asafoetida. A light, wholesome sabzi that pairs beautifully with roti and dal.

PREP

10m

COOK

20m

SERVES

1 KATORI

60 cal

SERVINGS

METHOD · 7 STEPS

prep
Trim and chop the cluster beans.
1.Wash 500g gawar phalli thoroughly under running water.
2.Snip off both ends of each bean and cut into 1-inch pieces.
3.Set aside.
TIPChoose slender, bright green pods — they are more tender and cook faster. Thick, fibrous pods take longer and stay chewy.
boil · ~10 min
Boil the cluster beans until tender.
1.Bring a pot of water to a rolling boil and add 0.25 tsp salt.
2.Add the cut gawar phalli and boil for 8-10 minutes until fork-tender but not mushy.
3.Drain immediately and rinse with cold water to stop cooking.
TIPDon't cover the pot while boiling — it helps the beans retain their bright green color.
temper · ~2 min
Make the tempering.
1.Heat 2 tsp oil in a kadai or pan over medium heat.
2.Add 1 tsp cumin seeds and let them crackle for 30 seconds.
3.Add a pinch of asafoetida, 1 slit green chili, and 1 inch grated ginger. Sauté for 30 seconds until fragrant.
TIPKeep the heat medium — asafoetida burns fast and turns bitter.
saute · ~1 min
Add the spice powders.
1.Lower the heat to low.
2.Add a pinch of turmeric powder, a pinch of red chili powder, and 1 tsp coriander powder.
3.Sauté for 15-20 seconds, stirring constantly so the spices don't burn.
TIPSprinkle a teaspoon of water if the spices stick to the pan — it buys you a few extra seconds.
mix · ~2 min
Fold in the yogurt.
Add 2 tbsp whisked yogurt to the pan and stir quickly for 1 minute. Cook on low heat until the yogurt blends into the spices and the oil starts to separate slightly.
TIPWhisk the yogurt well before adding, and keep the flame low so it doesn't curdle into lumps.
mix · ~4 min
Toss in the boiled cluster beans.
1.Add the drained gawar phalli to the pan.
2.Sprinkle a pinch of salt and a pinch of dry mango powder.
3.Toss well to coat every piece with the spice-yogurt mixture.
4.Cook on medium heat for 3-4 minutes, stirring occasionally.
TIPDon't add water — the beans already hold moisture from boiling and will release it as they heat.
garnish
Finish and serve.
Turn off the heat, sprinkle 2 tbsp chopped coriander leaves on top, and give a final gentle toss. Serve hot with roti or paratha.

PRO TIPS

What to keep in mind.

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

1
Blanch and shock the beans in ice water to lock in their vibrant green color.
2
Whisk yogurt until completely smooth before adding to avoid curdling over low heat.
3
Use slender, bright green pods — they're tender and cook faster than thick, fibrous ones.
4
Sprinkle a teaspoon of water when sautéing spices if they stick to the pan.
5
Do not add extra water after adding the beans; residual moisture from boiling is enough.
6
Taste for sourness before adding amchur; yogurt already provides tang.

RECIPE VARIATIONS