Guar phali/cluster beans are a type of beans, available in most parts of India. This bean has a unique taste of its own. Stir frying or combining with onion and tomato or merging the taste with grounded peanuts tastes good in any way. Make this Guar sabzi for lunch or dinner. My recipe to make Guar phali/cluster bean is by combining with grounded peanut.
Guar phali/cluster beans are available in two varieties, one is hybrid form and the other is generally found in village side called Desi variety. The hybrid form, which we generally eat, is easily available in the market. It takes more time to cook as it has thick skin. The other variety is more flavorful and comparatively takes less cooking time.
Village side variety(Desi)
- Guar phali – 250 gm (cut into 1”inch pieces)
- Garlic – 8- 10 (chopped)
- Green chilli – 4 – 6(chopped finely)
- Cumin /jeera – 1 tsp
- Curry leaves – 5-6 nos
- Grounded peanuts – ¼ cup
- Coriander leaves – to garnish(chopped)
- Oil – 2 tsp
- Turmeric powder – ½ tsp
- Salt – to taste
- Wash, remove the ends of the beans and chop it.
- Make a coarse paste of ginger, garlic, cumin/jeera, curry leaves and green chilli in a grinder.
- Roast peanut on low flame. Let it cool. Grind it coarsely.
- Heat oil in a kadhai. Add the grinded paste and let it cook for a while. Stir it.
- Add turmeric powder and mix.
- Add guar phali/cluster bean and salt. Mix it properly.
- When the beans are half cooked add grounded peanut. Mix it.
- Cook till the beans are soft.
- Stir occasionally. Avoid adding water. If the beans are sticking at bottom add water just sufficient to slightly add moisture.
- Garnish with coriander leaves and serve with roti.