Cluster Beans in yogurt gravy

Cluster Beans in Yogurt gravy

Gavar or Cluster beans have only limited ways of preparation and are usually cooked by us with prawns and potatoes as the vegetable by itself is quite bland and sometimes has a bitter after taste. Hence it is usually cooked with a lot of spices to make the vegetable more tasty and palatable. This recipe with yogurt and spice powders makes it quiet tangy and savoury and goes well with rotis. If you wish to use over steamed rice, add a little more water to make the gravy lighter.

An excellent vegetable, the more tender the better as the mature beans render thick stems on either side of the bean which must be removed before cooking.

Gavar dahi sabji


  • ½ kg. Cluster Beans (Gavar)
  • ½ tsp. mustard seeds
  • 1 tsp. Cumin seeds
  • ¼ tsp. asafoetida (hing)
  • 1 tsp. fennel seeds (saunf)
  • 1 sprig curry leaves
  • 1 cup yogurt
  • 1 tbsp. coriander powder
  • 2 tsp. chilli powder
  • 2 tsp. gram flour (Bengal gram flour)
  • 2 tbsp. oil
  • Salt to taste


  1. Remove head and tail and string the cluster beans. 
  2. Instead of cutting the beans, break into pieces with your hands while stringing the pieces. 
  3. Boil the beans for 10 to 15 minutes, with ½ tsp. salt till cooked. 
  4. Drain the water and keep aside. 
  5. Mix the yogurt with the coriander powder, chillie powder, gram flour and ½ tsp salt and beat well. 
  6. Heat a vessel, add 2 tbsp. oil, add mustard, cumin and fennel seeds, asafoetida. 
  7. When the seeds crackle, add the yogurt masala mixture and cook till oil separates. 
  8. Add the curry leaves and mix, cook for a minute, add ¼ cup water, mix and bring to a boil. 
  9. Simmer for 5 minutes, stirring at intervals. 
  10. Add the cooked beans, mix and simmer 5 minutes. 
  11. Check seasoning. 
  12. Serve hot with any Indian bread.

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