Welcome to this delicious and beginner-friendly guide to making Maharashtrian Gavarichi Bhaji, also known as Cluster Beans Curry! If you are looking for a comforting, authentic, and easy-to-make Indian vegetable side dish, this Lapthapi Gavari Chi Bhaaji is just what you need.
This semi-dry Cluster Beans Curry Recipe is an absolute staple in Maharashtrian households and pairs beautifully with hot chapatis, bhakri, or dal rice. Cooking gavar (cluster beans) at home doesn’t require complex techniques. With simple everyday ingredients like mustard seeds, curry leaves, and traditional Kanda Lasun Masala, you can create a dish packed with fantastic flavour. Whether you are meal-prepping for the week or looking for a healthy weeknight dinner, this Gavarichi Bhaji recipe will quickly become your go-to. Let’s dive right into making this flavourful and simple curry!
Also Read: Gavari Batata Bhaji Recipe: Spicy Cluster Beans with Thecha
Ingredients List
- 300–350 grams Cluster Beans (Gavar), washed and chopped
- 1.5 tablespoons Oil
- 1/2 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds (Jeera)
- A pinch of Asafoetida (Hing)
- 1 sprig of Curry Leaves
- 1 medium Onion, finely chopped
- 1 teaspoon crushed Ginger-Garlic
- 1 small Tomato, chopped
- 1/4 teaspoon Turmeric Powder
- 1.5 teaspoons Kanda Lasun Masala (Onion-Garlic spice blend)
- Salt to taste
- 1 glass of hot water
- Fresh Coriander Leaves, chopped (with tender stems)
- 1 tablespoon Roasted Peanut Powder
Step-by-step Instructions
- Heat Oil and Temper: Place a pan on the stove on medium heat and add the oil. Once hot, add the mustard seeds and let them splutter.
- Sauté Aromatics: Add the cumin seeds, asafoetida (hing), curry leaves, and chopped onion. Sauté until the onion turns lightly golden.
- Add Ginger-Garlic & Tomato: Stir in the crushed ginger-garlic and cook until the raw smell disappears. Then, toss in the chopped small tomato and sauté for a minute.
- Spice it Up: Lower the heat. Add the turmeric powder, Kanda Lasun Masala, and salt to taste. Mix the spices well with the onion-tomato base.
- Mix the Cluster Beans: Add the chopped cluster beans (gavar) to the pan. Stir thoroughly and sauté on medium heat for 1 to 2 minutes so the masala beautifully coats the beans.
- Add Hot Water & Cook: Pour in about 1 glass of hot water to create that perfect semi-dry (lapthapi) consistency. Cover the pan with a lid and let it cook on low heat for 5 to 7 minutes.
- Add Finishing Touches: Open the lid, give the curry a quick stir, and sprinkle in the freshly chopped coriander leaves. Add the roasted peanut powder for extra flavour and thickness.
- Simmer and Serve: Mix well, cover the pan again, and let it simmer for another 2 to 3 minutes on low heat. Turn off the heat, and your delicious Maharashtrian Gavarichi Bhaji is ready!
Also Read: Tasty Okra Aloo Recipe | Tasty Bhendi Batata Recipe
Cooking Tips
- Always use hot water: Adding hot water instead of cold water helps the cluster beans cook faster, keeps the temperature of the pan even, and retains the vibrant colour of the vegetables.
- Don’t skip the peanut powder: Roasted peanut powder is the secret to getting that authentic, thick Maharashtrian texture (lapthapi) and a mildly nutty flavour.
- Adjust the spice: Kanda Lasun Masala can be quite spicy. Adjust the quantity based on how much heat your family enjoys!
Variations
- Vegan Version: Great news—this recipe is naturally 100% vegan! Just ensure your asafoetida (hing) is wheat-free if you also need the recipe to be gluten-free.
- Spicy Version: If you love fiery food, increase the Kanda Lasun Masala by a half teaspoon or add a slit green chilli during the oil tempering stage.
- Kids-Friendly Version: Skip the spicy Kanda Lasun Masala and use a mild Kashmiri red chilli powder for colour without the heat. You can also toss in a diced potato, as kids usually love potatoes in their curries!
- Dry Version: If you prefer a completely dry vegetable side dish, simply add less water and cook until all the moisture evaporates from the pan.
Serving Suggestions
This semi-dry Cluster Beans Curry is incredibly versatile. It tastes best when served piping hot with fresh Rotis, Chapatis, or traditional Maharashtrian Jowar or Bajra Bhakri. You can also serve it as a side dish alongside Varan Bhaat (yellow dal and steamed rice) for a complete, comforting meal.
Also Read: Maharashtrian Puran Poli Thali Recipe Step by Step
FAQs
Q1. Do I need to boil the cluster beans before making the curry?
Ans: No, boiling is not required. Sautéing them directly in the masala and cooking them with hot water keeps them flavorful, nutritious, and perfectly tender without turning them mushy.
Q2. What can I use if I don’t have Kanda Lasun Masala?
Ans: If you don’t have Kanda Lasun Masala at home, you can easily substitute it with a mix of regular red chilli powder, half a teaspoon of coriander powder, and a generous pinch of Garam Masala.
Q3. Is Gavarichi Bhaji healthy?
Ans: Yes! Cluster beans are a fantastic source of dietary fibre, essential vitamins, and minerals. Adding this Gavarichi Bhaji recipe to your weekly rotation is a great way to eat healthy.
Q4. Can I make this cluster beans curry without tomatoes?
Ans: Absolutely. While tomatoes add a nice, subtle tang to the dish, traditional recipes often skip them. You can omit the tomato and simply add a few drops of lemon juice right before serving.
Maharashtrian Gavarichi Bhaji | Cluster Beans Curry Recipe
Ingredients
- 300–350 grams Cluster Beans Gavar, washed and chopped
- 1.5 tablespoons Oil
- 1/2 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds Jeera
- A pinch of Asafoetida Hing
- 1 sprig of Curry Leaves
- 1 medium Onion finely chopped
- 1 teaspoon crushed Ginger-Garlic
- 1 small Tomato chopped
- 1/4 teaspoon Turmeric Powder
- 1.5 teaspoons Kanda Lasun Masala Onion-Garlic spice blend
- Salt to taste
- 1 glass of hot water
- Fresh Coriander Leaves chopped (with tender stems)
- 1 tablespoon Roasted Peanut Powder
Instructions
- Heat Oil and Temper: Place a pan on the stove on medium heat and add the oil. Once hot, add the mustard seeds and let them splutter.
- Sauté Aromatics: Add the cumin seeds, asafoetida (hing), curry leaves, and chopped onion. Sauté until the onion turns lightly golden.
- Add Ginger-Garlic & Tomato: Stir in the crushed ginger-garlic and cook until the raw smell disappears. Then, toss in the chopped small tomato and sauté for a minute.
- Spice it Up: Lower the heat. Add the turmeric powder, Kanda Lasun Masala, and salt to taste. Mix the spices well with the onion-tomato base.
- Mix the Cluster Beans: Add the chopped cluster beans (gavar) to the pan. Stir thoroughly and sauté on medium heat for 1 to 2 minutes so the masala beautifully coats the beans.
- Add Hot Water & Cook: Pour in about 1 glass of hot water to create that perfect semi-dry (lapthapi) consistency. Cover the pan with a lid and let it cook on low heat for 5 to 7 minutes.
- Add Finishing Touches: Open the lid, give the curry a quick stir, and sprinkle in the freshly chopped coriander leaves. Add the roasted peanut powder for extra flavour and thickness.
- Simmer and Serve: Mix well, cover the pan again, and let it simmer for another 2 to 3 minutes on low heat. Turn off the heat, and your delicious Maharashtrian Gavarichi Bhaji is ready!
