Gavar Bhaji Maharashtrian Style | Gawar Ki Sabji (With Peanuts)

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Gavar also spelt as Gawar or Guar in English translates to cluster beans. This is a dry stir fry everyday kind of bhaji / sabji served with flatbreads or as a side dish with dal rice.

This nutritious vegetable is prepared almost in every household across India. This is a vegan, diabetic-friendly, beginner-friendly, fiber-rich, low-calorie and no onion no garlic recipe.

About Gavar Sabzi

Usually, Gavar is paired with batata (potatoes) which balances the flavour of the whole dish giving it a nice texture.

This bhaji / sabji is mildly spiced with basic ingredients that are easily available in the kitchen.

This stir-fry vegetable is super simple and quick to make. This recipe comes together in under 30 minutes.

Gawar batata bhaji / sabji makes a delicious side dish to any meal. Growing up I used to eat this sabjii along with dal rice instead of any flatbreads. I prefer having this with Maharashtrian phodnicha varan, amti bhat or sambar bhat.

Not many ingredients are required to make this dish. This dry sabji made with tender cluster beans and thinly sliced potatoes is often included in our weekly meal menu.

This bhaji / sabji is light and filling which makes it the perfect option for a lunch box along with roti, chapati or phulka.

This nutritious sabji is low in calories and can be consumed by people of all ages. What I like most about this vegetable is its availability.

Indian is the main producer of cluster beans, hence these are available throughout the year and when I am in need of a last-minute side dish for meals I try to make this sabji often.

You do not need too much oil to make this recipe hence this makes a perfect option for everyday meals. This cluster bean sabji is perfect for a plant-based diet with so many health benefits.

These beans are rich in dietary fiber and potassium. These are low in calories and apt for heart-patients as they help reduce cholesterol and blood pressure.

These are very mildly bitter in taste too which makes them a perfect option for diabetics. Personally, I call it my detox bhaji / sabji.

This is a dry recipe wherein tender fresh cluster beans are sauteed in tempering and mild spices and later finished with roasted peanut powder or coconut. Peanut powder adds a depth of flavour to this dish and enhances the taste of this sabzi.

If you are allergic to nuts or do not like to add peanuts, you can easily skip them and add fresh scrapped coconut instead.

Apart from making this gavar batata bhaji (sabji), veggies like bhindi sabji, farasbi (french beans), chawali ki sabji (chavali chi palebhaji), aloo methi, corn palak curry are the most loved greens at our home.

I have already posted some of the recipes on this blog, do check it out if interested.

lngredients

Gavar / Gawar / Cluster Beans: I have used fresh tender gavar here. I removed the ends and any strings on the gavar and plucked them in half an inch pieces.

Potatoes: I have used a medium-sized potato which I deskinned and cut into slices and added to this veggie.

Spices & Herbs: I have used basic spices like red chilli powder, turmeric powder, hing (asafoetida), goda masala to enhance the taste of this veggie.

Note: Instead of goda masala, you can add 1 teaspoon of cumin powder and 1 1/2 tablespoons of coriander powder.

Peanut Powder: I have used a tablespoon of roasted peanut powder which adds a nice texture and flavour to this dish.

Seasonings: I have used salt to taste and jaggery (gul) which balances the taste of this curry. Adding jaggery will not make it sweet it will just help balance the flavour. In case you do not have jaggery, add a teaspoon of sugar instead.

Oil: I have used 2 tablespoons of sunflower oil here.

Water: We will require water to cook the gavar.

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How to make Maharashtrian Gavar Batata Bhaji

• Let’s do some prepping first

• Remove both the ends and strings if any with each of the cluster beans strands / gavar. Break the Gavar strand into half-inch pieces. (You can opt to cut them as well).

• Take a medium-sized potato and cut them into slices, and keep the potatoes in water so that they do not oxidise. (You may also use boiled potatoes here, but the texture and taste would differ).

• Wash the gavar and batata (potatoes) and keep them aside.

• Meanwhile, heat oil in a pan, add mustard seeds and let them crackle. Add hing (asafoetida) and turmeric powder.

• Add the cluster beans and sliced potatoes.

• Add jaggery (gul), salt, and 1/4/th cup of water and mix well.

• Cover and cook till beans are half cooked.

• Once half-cooked add red chilli powder and goda masala (in case you do not have goda masala add a teaspoon of cumin-coriander powder). Add water if needed. I have added 1/4th cup of water to make it semi-dry.

• Cover and let the bhaji / sabji cook till the beans and potatoes are soft.

• Once the bhaji / sabji is cooked add 1 tablespoon of roasted peanut powder at the end.

• Gawar Batata Bhaji Maharashtiran Style is ready.

• Serve with phulka, roti or as a side dish with dal rice.

Note:

• This is a Maharashtrian-style bhaji / sabji hence I have used goda masala here. If you do not have goda masala, add 1 teaspoon of cumin powder and 1 1/2 teaspoon of Coriander powder.

• Instead of using raw potatoes along with the gawar, you can add boiled potatoes and add them at the end when the bhaji / sabji is almost cooked.

• Usually many a time, cluster beans / gawar is first sauteed or pre-cooked as it is known to be a little hard / though but here in Mumbai we get a relatively soft version hence I normally do not pre-cook this veggie.

• You may also opt to cook this vegetable directly in a pressure cooker. Pressure cook for 3-4 whistles.

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