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Cluster Beans Fry

| March 10, 2013 Comment

cluster beans fry

Cluster Beans Fry is a simple, everyday curry you can whip up quickly if you need something filling and nutritious to go with rice and dal. This is an easy South Indian recipe and has no onions or garlic. Cluster beans provide a lot of fiber.

Servings: 4
Cooking Time: 15 minutes

Ingredients

  • 6 cups cluster beans
  • (guar bean, gawar phalli),
  • cut into 1-inch pieces
  • 1/4 tsp cumin seeds (jeera)
  • 1/4 tsp mustard seeds (rai)
  • 2 tsp red chilli powder
  • Turmeric powder, a pinch
  • Asafoetida powder (hing)
  • 1 tsp besan (chickpea flour)
  • 5-6 curry leaves
  • Salt to taste
  • 3-4 tsp vegetable oil

Preparation

  1. Place the cluster beans in a microwave-safe bowl with a little water and salt, and cook in the microwave for about 5-6 minutes or until tender. Or boil the cluster beans separately until just tender. Do not overcook. Drain the water, if needed.
  2. Heat the oil in a wide, nonstick skillet. Add the asafoetida, mustard, and cumin seeds and fry for a couple of seconds. As the seeds start to pop, add the turmeric powder and curry leaves, fry for a second, and add the cooked cluster beans along with salt as needed.
  3. Cover and cook the cluster beans for 2 minutes on medium heat. Remove the lid and saute on medium heat until the beans start browning lightly.
  4. Add the red chilli powder and saute, stirring occasionally, for 3-4 minutes.
  5. Add the besan and saute for a couple more minutes until the raw flavor of the flour is gone.
  6. Serve the cluster beans fry with plain rice and dal or soup.

Cooking Tip

Cluster beans tend to shrink when sauteed, so use 1 1/2 times the required quantity, i.e., if you need 1 cup of curry, take 1 1/2 cups of cluster beans.

Category: Vegan Vegetable Recipes, Vegetable Recipes, Vegetable Recipes - No-onion No-Garlic

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