Masala Govaar- Indian Cluster beans

Govaar/ Gavaari, Ganvaar falli, Chatur Falli, are all the names of the Indian Cluster beans/ or bitter beans,

250 gms of Govaar Beans

1 mediumĀ  yellow onion gratedimage(20)

1/4 tsp Ajwain seeds

1/2 tsp black mustard seeds

1 pinch of Hing/asafoetida

1 tsp Tamarind paste

1/2 tsp Jaggery/ brown sugar

1/2 tsp Garam Masala

1/2 tsp corriander seeds powder

1/2 tsp Red chili powder

1/2 tsp turmeric

1/4 tsp salt

1 pinch of Love

1 tbsp oil


Fresh chopped cilantro for garnish

Break the top and the tail off the bean, removing the thread/ vein

break it into small 1- 1 1/2 ” pieces, by hand, remove any remaining thread while doing this

Blanch these pieces with a pinch of salt and turmeric, drain the water right away

Mix the corriander seeds powder, garam masala and Red chili powder in the grated onion let it soak up the onion juice

Heat oil in a frying pan,

add black mustard seeds and bloom

add ajwain seeds, hing and turmeric, followed by the grated onion, with the spices mixed in, saute till golden brown,

add the tamaring paste, jaggery and salt

Add the blanched beans and stir well

Saute for 2-3 minutes, and garnish with fresh chopped cilantro

Serve with Roti, or Paraantha, tastes wonderful with steamed rice too






This is my dad’s recipe. I can never best him in taste nor perfection.
TindeĀ  (Apple Gourd)are called Dhemse in maharashtra ( which i feel is really an ugly name)

7-8 very tender Tinde
1 tsp red chili powderimage(7)
1 tsp coriander powder
1/2 tsp turmeric
2 tsp garam masala
1/4 tsp salt.
1 tsp grated ginger
1 tbsp oil
1 tsp cumin seeds
Wash the tinde and scoop the top out
Core the inside and save it aside.
Remove the tough seeds if any.
Add the dry ingredients to the cored mass. Crush it well n blend it with fingers.
Stuff the Tindas with this mixture and put the tops back on, sealing it gently.
Heat oil in a fry pan
Bloom the cumin seeds, add a dash of turmeric
Gently place the Tinde in the pan
Roll them around gently till all are coated with oil
Cover the pan with lid and steam for 10 mins.
Turn them around till all sides are golden fried.
Garnish with fresh cilantro and a pinch of love.
PS: if you dont get much of cored mass, too many seeds, add a fine chopped onion to make up.
Alternatively you can also stuff it with moong dal soaked n dry cooked. With a tinge of garam masala. Or stir fried soya chunks.
Serve hot with paraanthas