Gavarfali Ki Subzi |Cluster Beans in Spiced Curd

Gavarfali Ki Subzi – A Rajasthani delicacy where cluster beans are cooked with curd and spices; a well-balanced flavor which is so soothing yet spicy. Tastes delicious with rice!

I love Cluster beans which many hate. My grandma used to pick tender cluster beans and prepares spicy poriyal in South Indian style whenever she prepares dal for lunch.  I always pick this beans whenever I go grocery shopping in Indian stores and I have been looking for different ways of preparing cluster beans. I had purchased few Tarla Dalal's books last year but then I didn’t have a chance to cook the dishes from the book as Amma was here and I was enjoying her delicacies. I purchased books of North Indian Cuisines and when I was scanning through the books yesterday, I happened to see this subzi prepared with curd. The ingredients – curd, besan and cluster beans in one recipe caught my attention and I wanted to try it out to feel its flavor and taste. And I loved it. It’s soothing for tummy and tastebuds with mild spices, curd, and flavorful tempering.

The cluster beans are cooked with Baking soda as mentioned in the book to retain its color but I have omitted it. She suggests making sure that you add cumin and fennel seeds for tempering as it gives a unique flavor to the subzi.

The recipe is adapted from Tarla Dalal's Book – Rajasthani Cookbook

Ingredients:

• 2 cups Cluster beans, washed and chopped
• 1 cup Thick Curd
• 2 ½ teaspoon Red Chili Powder
• 1 tablespoon Coriander Powder
• 2 teaspoon Besan Flour
• Salt as required
• 1 tablespoon Oil
• 1 teaspoon Cumin Seeds
• ½ teaspoon Mustard Seeds
• ¼ teaspoon Asafoetida
• 1 teaspoon Fennel Seeds
• Handful of Curry leaves

Method:

• In a pressure cooker, add cluster beans, a pinch of salt and 2 ½ cups of water and cook for two whistles. Allow the pressure to release. Once the pressure is released, drain the water from the beans and keep it aside.
• In a bowl, combine curd, red chili powder, coriander powder, besan flour, and salt. Mix them well.
• In a medium-sized pan, add oil and heat over medium flame.
• Once the oil is hot, add cumin seeds, mustard seeds, fennel seeds, asafoetida, and curry leaves. Saute’ them on a medium flame for about 2 minutes and allow the seeds to splutter
• When the seeds crackle, add the curd mixture and ¼ cup of water
• Combine well and cook on medium flame while stirring continuously
• Now, add the cooked beans and combine them well
• Cook for about 5 minutes and stir occasionally
• Serve warmly with hot rice.

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Thanks,

Karthi