Dry Cluster Beans (Sukhi Gawar)

 · 1 min · Pallavi Varandani


  • 1 cup cluster beans (gawar)
  • 2 tbsp oil
  • 1/2 tsp cumin seeds
  • 1/4 tsp asafoetida (hing)
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • Salt to taste
  • 1 tbsp grated coconut (optional)
  • Chopped cilantro for garnish


  1. Rinse the cluster beans and trim the ends. Cut them into small pieces and keep aside.
  2. Heat oil in a pan on medium heat. Add cumin seeds and let them splutter.
  3. Add asafoetida and turmeric powder. Stir for a few seconds.
  4. Add the chopped cluster beans and stir to combine with the spices.
  5. Add salt, red chili powder, and coriander powder. Mix well.
  6. Cover the pan with a lid and let it cook for 8-10 minutes on medium heat. Stir occasionally.
  7. Once the cluster beans are tender and cooked through, remove the lid and increase the heat to dry out any remaining moisture. Add grated coconut (if using) and stir well for 2-3 minutes.
  8. Turn off the heat and garnish with chopped cilantro.
  9. Serve hot with roti or rice.
  10. Enjoy your Sukhi Gawar!

Contributed by Mala Varandani (my mother) and Edited by Vansh Varandani (my brother)!!!