I learnt this recipe for Goru Chikkudu Vellulli Palli Podi Kura that uses peanuts and garlic for flavouring from Asha, the young lady who used to help me with cooking a few years ago. Ever since then this Gawar ki Sabzi with Peanuts and Garlic has become very popular in my home.

Goru Chikkudu Vellulli Palli Podi Kura | Gawar ki Sabzi
Goru Chikkudu Vellulli Palli Podi Kura | Gawar ki Sabzi | Gavarichi Bhaji

In my home, Goru Chikkudikaya (called Cluster Beans in English and Guar or Gawar in the North and West of India) are normally cooked with a tuvar dal paste as Goru Chikkudikaya Kandi Pappu Kura or then with a little jaggery. So when I found a simple way of spicing them away, I was excited. I quite liked the textures and flavours Asha brough to this simple bhaji with the use of two everyday ingredients; peanuts and garlic. 

Do try my recipe for Bhindi with Peanuts.

Gavarichi Bhaji | Goru Chikkudikaya Kura
Gavarichi Bhaji | Goru Chikkudikaya Kura

I had first posted this recipe in May 2014 and have now updated it with new photos and better measures.

Recipe for Goru Chikkudu Vellulli Palli Podi Kura | Gawar Sabzi with Peanuts and Garlic

Goru Chikkudikaya Vellulli Palli Podi Kura | Gawar Sabzi with Peanuts and Garlic

This recipe for Goru Chikkudikaya Vellulli Palli Podi Kura is something I learnt from Asha, the young lady who helped me with cooking a few years ago. The Peanut powder and crushed garlic add a lovely texture and flavour to this cluster bean stir-fry.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Accompaniment, Dinner, Lunch
Cuisine Andhra Pradesh, Indian, Maharashtrian
Servings 4 People
Equipment
  • Kadhai, Wok
Ingredients
  
  • 250 gms String Beans, Goru Chikkudikaya, Gawar
  • 1/4 cup Roasted Peanuts (~40 gms)
  • 2 Red Chillies
  • Salt to Taste
For Tempering
  • 1/2 tsp Mustard Seeds
  • 1 tsp Udad Dal or Husked Black Gram
  • 1 tsp Crushed Garlic (~4 big cloves)
  • 1.5 tsp Oil
  • A Few Curry Leaves
Instructions
 
The Preparations
  • Cut the ends of the string beans and cut the beans into small pieces.
  • Dry roast the red chillies till they just start to change colour.
  • Grind the peanuts and red chillies together into a coarse powder.
Making the Goru Chikkudikaya Kura
  • In a heavy bottomed kadhai or wok, heat the oil and add mustard seeds.
  • When the mustard seeds start to crackle, add the udad dal and fry till light golden brown.
  • Add the crushed garlic and curry leaves. Fry for a few seconds.
  • Turn down the heat to low-medium.
  • Add the cut beans, salt, and sprinkle about 2 tbsp water. Mix well.
  • Cover with a plate or a lid with an edge and add some water to the top of the plate/cover.
  • Let the beans cook slowly in the steam. Mix them occasionally.
  • When the beans are cooked, turn off the heat.
  • Add the peanut powder and mix well.
  • Serve warm with rotis or rice.
Keyword Cluster Beans Stir-fry, Gavar ki Sabzi, Gawar ki Sabzi, Goru Chikkudu Kura, Goru Chikkudu Vellulli-Palli Podi Kura, Vegan, Vegetarian
Gawar ki Sabzi | Gavarichi Bhaji
Gawar ki Sabzi | Gavarichi Bhaji

How to Make Goru Chikkudikaya Vellulli Palli Podi Kura | Cluster Beans with Peanuts and Garlic

  1. The Preparations
    1. Cut the ends of the string beans and cut the beans into small pieces. I normally cut them into 1/2″ pieces but this week my dad got into the act because he was bored in the lockdown and chopped the Gawar really small. 🙂
    2. Dry roast the red chillies till they just start to change colour.
    3. Grind the peanuts and red chillies together into a coarse powder. I always keep roasted peanuts on hand. If you don’t, then dry roast the peanuts till they start to pop, let them cool, and rub between your palms to remove the skin. 

  2. Making the Goru Chikkudikaya Kura 
    1. In a heavy bottomed kadhai or wok, heat the oil.
    2. Add the mustard seeds and wait till they splutter.
    3. Add the udad dal and fry till light golden brown. The udad dal will continue to fry with the garlic so don’t brown them at this stage.
    4. Add the crushed garlic and fry for 30 seconds. The garlic will continue to fry with the string beans and we do not want to fry the garlic till it is brown because then it will impart a burnt taste.
    5. Add curry leaves and fry for a few seconds.
    6. Turn down the heat to low-medium. The trick is to cook the beans slowly in steam and so this step.
    7. Add the cut beans, salt, and sprinkle about 2 tbsp water. Mix well.
    8. Cover with a plate or a lid with an edge and add some water to the covering.
    9. Let the beans cook slowly in the steam. Mix them occasionally. Be careful while removing the lid to mix because the hot water in it can spill. Add a touch more water to the beans or the cover, if needed.
    10. When the beans are cooked, turn off the heat.
    11. Add the peanut powder.
    12. Mix well.
  3. Serve the Gawar ki Sabzi warm with rotis or rice.

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