Many ingredients that I grew up with are hard to come by in the UK. So it’s always exciting to see a tray of cluster beans at my local Indian grocer.
And this is how I love to cook them. It has to be simple and rustic. I want straightforward flavours that don’t overpower the beans themselves and I want them quick. There’s no time to mess about with dozens of ingredients and hours of prep in my schedule. This cooks in minutes and only needs a few chapatis or bhakris to complete a meal to satisfy me and my family.
The simple, rustic foundation of this dish is a ‘thecha’ ठेचा of garlic and green chillies. Splutter some mustard seeds to bring out their nutty flavour and then stir in that thecha. Fry the beans in this super simple masala and finish off with some roasted ground peanut. A drop of water and a quick steam to cook the beans through and that really is all there is to it. Enjoy hot with chapati or bhakri.
Cluster Bean Stir Fry/ गवारीच्या शेंगाची भाजीCourse: MainCuisine: Maharashtrian, IndianDifficulty: Easy
300g (3 cups) cluster beans (rinsed and chopped)
5-6 green chillies
8-10 garlic cloves
1 tsp mustard seeds
40g roasted and ground peanut
30ml (5tbsp ) sunflower oil
1 tsp salt or to taste
60ml (¼ cup) hot water (if needed)
- Make a ‘thecha’ by coarsely pounding the garlic and green chillies in a pestle & mortar.
- Heat the oil in a deep, lidded frying pan over a medium flame and splutter the mustard seeds.
- Stir in the ‘thecha’ followed by the cluster beans. Mix well.
- Cover and cook for 3-5 minutes over a low to medium flame. Add the water if needed.
- Season with salt and scatter in the roasted ground peanut.
- Cook covered for another couple of minutes over a low flame and serve hot.