Learn how to make Guvar Batata nu Shaak (Cluster beans and potato curry), a traditional Gujarati dish!
Vegetarian? Tired of the same old vegetables and salads? Looking for something flavorful and different. There are many vegetables from Asia that are still to be discovered by the Western world. Especially for vegetarians who are looking for more flavorful options. Guvar/Guar/Gawar/ Guwar or Cluster Beans is one of these traditional vegetable popular in South Asia. Guvar Batata nu Shaak (cluster beans and potato curry) is a popular Gujarati dish loved by vegetarians.
Its a type of legume which looks similar to green beans but flatter in shape. In India, it is typically cooked with potatoes as a dry curry. It is grown in coastal region of Gujarat thus very easily available and common in vegetarian Gujarati cuisine.
Guvar with potatoes is very easy to make, its a traditional and flavorful homely Indian dish. In the west, it’s not very easy to find fresh Guvar year round. However Individually Quick Frozen (IQF) guvar is available at Indian grocery stores and a great option to use. Either fresh or frozen works well for this dish. This curry is a dry masala style, it will not have a gravy so it is best to serve it with roti or chapati. Try this traditional vegetable and impress your elders.
Makes 3 servings
Time: 20 mins
Ingredients:
- 1 cup of guvar cut into 1″ long pieces, trim the ends
- 1/2 cup onion small diced
- 3/4 cup canned tomato sauce (not ketchup) or 1 cup fresh tomatoes blended into a paste
- 1/2 cup diced pealed potatoes (1″ pieces)
- 1/2 tbsp of ginger garlic paste
- 1/2 tsp black mustard seeds (rai)
- 1/2 tsp cumin seeds (jeera)
- 6 curry leaves
- 1/2 tsp salt
- 1/2 tsp turmeric powder (haldi)
- 1/2 tbsp chana masala or Pav Bhaji masala powder (optional)
- 1/2 tbsp cumin coriander powder
- 1/4 tsp Garam masala
- 1/4 tsp red chili powder or red chili flakes or fresh green chili
- 2 tbsp oil
- 1 cup water
Method:
- In a frying pan on medium heat, add oil, mustard seeds, cumin seeds, curry leaves, green chili and heat till they splutter, approximately 2 mins.
- Add diced onion, stir fry till lightly golden, approximately 4 mins.
- Add ginger garlic paste, stir fry for 30 secs
- Add tomatoes and all the powder spices along with salt. Stir together.
- Add guvar, potatoes and water, cover and cook on medium for 10-15 mins until potatoes are cooked. Stir periodically in between, if it is sticking to the bottom of the pan. The liquid should be dried up. Like green beans, we don’t want to overcook them to a mush, they must still have a bite in them. As soon as potatoes are cooked, beans will be done too.
- Guvar batata is ready, serve hot with roti and Enjoy!
Tips:
- Add a tablespoon of tamarind water or tamarind chutney to the curry for a hint of tartness. Tamarind is frequently used in South Indian cooking and really enhances the flavor of this tindora curry as well.
- Serve with roti, yogurt, pickle, papad and you have a complete vegetarian weekday Gujarati meal!
- If you like this recipe, check out other vegetarian and non-veg curries, specifically Tindora which is very similar to this dish.