If you’ve ever tasted cluster bean curry—or gawar ki sabzi as we call it in Hindi—you know there’s something special about this simple dish. It’s not fancy, nor is it a big occasion food, but for me, cluster beans/ goruchikkudukaya are a vegetable that takes me back to my childhood. Every time I make cluster bean curry/ goruchikkudukaya kura it feels like a small tribute to the simplicity and goodness my mom taught me in the kitchen.
Cluster beans/ goruchikkudukaya have an earthy, nutty flavor. They’re not everyone’s favorite vegetable but once you’ve grown up eating them you appreciate how the flavor and texture change with the right spices. I remember helping my mom clean and chop the beans, pulling off the ends and cutting them into even pieces. She’d tell me stories about how she learned to cook from her mom and how even the simplest meal could be delicious if cooked with love.
This is that—simple homestyle food that’s good for you and comforting. Made with basic ingredients and a few spices it’s the kind of food that fills your belly and your soul. This cluster bean curry/ goruchikkudukaya kura is always a warm hug for a busy weekday or a quiet weekend.
How To Make Cluster Bean Curry/ Goruchikkudukaya Kura
Pull the ends of the cluster bean/ goruchikkudukaya pods, cut them into even pieces then wash them and keep them aside. Remove the peel of the onions, cut the ends then wash and chop them. Wash the tomatoes, green chili, curry leaves, and coriander leaves. Chop the tomatoes, slit the green chili, remove the leaves from the sprig, and chop the coriander leaves. Keep them ready to make the cluster bean curry/ goruchikkudukaya kura recipe.
- Heat the oil in a pan, add cumin and mustard seeds, and let them splutter.
- Add slit green chili and curry leaves and saute for 30 seconds. Keep the flame on the sim.
- Add chopped onions to the pan and let them fry until golden.
- Add turmeric powder and ginger-garlic paste to the pan and saute for 30 seconds.
- Add cluster beans/ goruchikkudukaya with half a teaspoon of salt to the pan. Stir it and cover it with a lid. Cook on a medium flame for 5 minutes.
- Add chopped tomatoes to the pan and cook until they become mushy.
- Add red chili powder to the pan, and saute for a minute.
- Add a little water to the pan, salt as needed, and stir it. Close the lid and cook for 5 minutes on a medium flame.
- Add chopped coriander leaves to the Cluster bean curry/ goruchikkudukaya kura and turn off the stove.
- Finally, Cluster Bean Curry/ goruchikkudukaya kura is ready to serve and pairs well with rice or chapati.
The Cluster Bean Curry/ Goruchikkudukaya Kura Feels Like Home
Cluster bean curry/ goruchikkudukaya kura may not be the first dish that comes to mind when thinking of Indian cuisine, but it is one of those ordinary foods that holds a particular place in my heart. It’s the type of dish that works best on a quiet evening with family or as a basic, grounding supper after a long day. This curry reminds me of the simple pleasures of cooking, and how each step leads us closer to something healthful and tasty.
In a world that might feel fast and hectic at times, this curry serves as a reminder to calm down and appreciate the beauty of simple things. I hope this recipe gives a touch of warmth and comfort to your kitchen, and maybe even encourages a few happy moments of your own.
Broad Bean Curry/Chikkudukaya Kura
Ridge Gourd Curry/Beerakaya Kura
Notes
- Preparation of the cluster beans/ goruchikkudukaya(pulling the ends of the pod and cutting them into even pieces) has to be done the day before if you are a working woman or busy with kids.
- Maintain a distance from the pan when the seeds are popping.
- If you don’t have ginger-garlic paste, add chopped garlic too.
- I used a deep-bottomed aluminum vessel to cook cluster bean curry/ goruchikkudukaya kura, if you don’t have one, use a pan too.
Benefits of Cluster Bean Curry/ Goruchikkudukaya Kura
- Onions: Cutting onions may bring tears to our eyes due to their sulfur compounds. It cleans our eyes. It also has antioxidants that prevent cancer, heart disease, osteoporosis, and others.
- Tomatoes: Eating tomatoes can aid with blood circulation and digestion, lower blood cholesterol, detoxify the body, avoid premature aging, enhance fluid balance, and lower inflammation. Additionally, this vegetable helps to improve stomach health and eyesight while preventing diabetes, skin issues, and urinary tract infections. It lowers blood sugar levels.
- Green Chilli: Vital vitamins and minerals found in green chilies help people lose weight, see better, take better care of the skin, feel better, and stay healthy. Green chilies’ capsaicin increases metabolism, and vitamin A helps with vision.
- Curry leaves: Curry leaves have been shown to lower cholesterol and lower the risk of heart disease. Strengthens Hair Health: Curry leaves are well-known for their ability to increase hair growth and decrease hair loss. They have nutrients that help to nourish the scalp, stop premature graying, and build hair follicles.
- Coriander leaves: Coriander leaves have high levels of vitamin K, which aids in blood clotting. Vitamin K also aids bone healing, which helps to prevent conditions such as osteoporosis.
- Ginger-garlic paste: Combining ginger and garlic reduces the cold, helps in weight loss, aids in digestion, and reduces infections caused by bacteria and fungi, is analgesic, controls blood sugar levels, and natural blood thinner.
- Cumin seeds: They improve digestion, boost immunity, contain anti-inflammatory and antioxidant qualities, aid in weight loss, and regulate blood sugar levels.
- Mustard Seeds: They can help prevent headaches, enhance digestion, promote heart health, fortify bones and teeth, make skin and hair healthier, postpone aging, defend against free radicals, regulate blood sugar, and more.
- Cluster beans/ goruchikkudukaya: They have many health benefits including heart health, bone health, digestive health, blood sugar control, weight loss, and blood circulation.
Cluster Bean Curry/Goruchikkudukaya Kura/Gawar ki Sabji/Kothavarangai Poriyal
Ingredients
- 2 tbsp cooking oil
- ¼ tsp cumin seeds
- ¼ tsp mustard seeds
- 2 green chili slit
- 1 sprig curry leaves
- ½ ginger-garlic paste
- ¼ turmeric powder
- 1 onion medium-sized, chopped
- 500 gm cluster beans even-sized pieces
- 2 tomatoes chopped
- 1 red chilli powder
- salt as needed
- freshly chopped coriander leaves
Instructions
- Heat oil in a pan, add cumin and mustard seeds and let them splutter.
- Add green chili and curry leaves to the pan and saute for 30 seconds.
- Add chopped onions to the pan and fry them until golden. Keep the flame on the medium.
- Add turmeric powder and ginger-garlic paste, and saute for 30 seconds.
- Add cluster beans with half a teaspoon to it, stir it, close the lid, and cook for 5 minutes.
- Add chopped tomatoes and cook them until mushy.
- Add red chili powder to the pan and saute for a minute.
- Add a little water and salt as needed. Stir it. Close the lid and cook for 5 minutes.
- Add chopped coriander leaves to the curry and turn off the stove.
- Finally, Cluster Bean Curry is ready to serve.
Good