Gawar Upkari

Name: Gawar Upkari
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 400 g gawar (strings removed, chopped into small pieces); 0.5 cup fresh coconut (grated); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs dried red chili (broken into halves); 8 pcs curry leaves; 1 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp salt; 0.5 cup water

RATING

4.4/5(42)

TASTE SCORE

6/10

A simple coastal Karnataka style cluster beans stir-fry with a light coconut finish. Tender gawar gets cooked with a mild tempering, making a homely side dish that pairs beautifully with rice and dal.

PREP

15m

COOK

20m

SERVES

1 KATORI

94 cal

SERVINGS

METHOD · 5 STEPS

prep · ~10 min
Prepare the gawar.
1.Wash the gawar well and drain.
2.Trim both ends and pull away any tough strings.
3.Chop into small even pieces so they cook quickly and evenly.
TIPIf the beans look mature, remove extra side strings for a more tender bite.
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 urad dal and cook until lightly golden.
4.Add dried red chili, curry leaves, and green chili and fry for a few seconds.
TIPKeep the heat moderate so the urad dal turns golden and does not burn.
boil · ~15 min
Cook the gawar.
1.Add the chopped gawar to the kadai and mix well with the tempering.
2.Add turmeric powder, salt, and water.
3.Cover and cook on low heat until the gawar is tender, stirring once or twice.
TIPAdd only a little water; upkari should stay semi-dry, not saucy.
mix · ~2 min
Add the coconut.
Once the gawar is cooked and most of the moisture has dried up, add the grated fresh coconut and mix gently. Cook uncovered for 1 to 2 minutes so everything comes together without drying out.
serve
Serve the gawar upkari hot.

PRO TIPS

What to keep in mind.

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

1
Chop the cluster beans small and even so they soften at the same rate without turning patchy.
2
If the gawar is mature, remove extra side strings; otherwise the stir-fry can taste fibrous.
3
Let the mustard fully splutter before adding urad dal, or the tempering will taste raw.
4
Cook covered on low heat with just the listed water so the upkari stays semi-dry, not mushy.
5
Add the coconut only after the beans are tender and the pan looks nearly dry, so it stays sweet and fluffy.
6
Stir only once or twice while cooking; too much stirring can break the beans and make the texture pasty.
7
This upkari keeps well for lunch boxes; cool completely before packing so the coconut finish stays fresh.