Cluster beans are also known as Chidki in Goa or Gawar in Maharashtra. I have prepared this subzi in a typical traditional Goan style. The Keralites also prepare in a similar way. I have added little bit of jaggery as this subzi is slightly bitter. Apart from being good for diabetics, it is also a nutritious vegetable and is full of fibre. I pack this in our lunch boxes atleast once a week and is become a family favorite due to the nutritional benefits that it offers.
Cleaning the cluster beans is slightly time-consuming. You have to cut the ends and pull the thread like peel from the sides. Later you can cut this with a knife or simply cut it using your hands. I remember, in my childhood, my Mom used to sit and watch the TV and keep cutting these beans with hands.
I used to hate this subzi due to the typical bitter taste. But if cooked properly, this subzi tastes good. I have added jaggery to reduce the bitterness and added the spices. Addition of freshly grated coconut makes this subzi even more tasty.
Ingredients: Prep. Time: 20 Min's, Serves: 4
2 cups chopped cluster beans
1 medium sized potato
1 medium sized chopped onion
1 tsp mustard seeds
Pinch of asafoetida
1 tsp turmeric powder
1 green chilly / 1 tsp red chilly powder
1 tablespoon grated coconut(optional)
1 tbsp grated jaggery
Salt to taste
1 tbsp oil
Procedure:
Peel the potato and chop into small pieces and keep aside.
In a kadai, add oil. When oil heats, add mustard seeds. After they flutter, add asafoetida and chopped onion.
When onion turns pinkish, add potato and fry for 8-10 Min's by keeping the lid of kadai/pan covered.
Add the chopped cluster beans and 1 cup water. Simmer on low heat by keeping the pan covered or till the cluster beans gets cooked.
Add grated jaggery and mix.
Add the turmeric powder, red chilly powder and grated coconut and mix well.
Add salt to taste.
Note:
If you are add green chillies, add them while sauteing the onions.
Some people add curry leaves after the mustard crackle. I did not add as I did not have them.
For saving time, you can cook the cluster beans separately by pressure cooker by adding 1 cup water and cooking upto 2 whistles. But cooking in this way changes the taste of the subzi.
For more interesting posts of this type follow Raksha's Kitchen on Facebook | Twitter | Instagram | Pinterest2 cups chopped cluster beans
1 medium sized potato
1 medium sized chopped onion
1 tsp mustard seeds
Pinch of asafoetida
1 tsp turmeric powder
1 green chilly / 1 tsp red chilly powder
1 tablespoon grated coconut(optional)
1 tbsp grated jaggery
Salt to taste
1 tbsp oil
Procedure:
Peel the potato and chop into small pieces and keep aside.
In a kadai, add oil. When oil heats, add mustard seeds. After they flutter, add asafoetida and chopped onion.
When onion turns pinkish, add potato and fry for 8-10 Min's by keeping the lid of kadai/pan covered.
Add the chopped cluster beans and 1 cup water. Simmer on low heat by keeping the pan covered or till the cluster beans gets cooked.
Add grated jaggery and mix.
Add the turmeric powder, red chilly powder and grated coconut and mix well.
Add salt to taste.
Note:
If you are add green chillies, add them while sauteing the onions.
Some people add curry leaves after the mustard crackle. I did not add as I did not have them.
For saving time, you can cook the cluster beans separately by pressure cooker by adding 1 cup water and cooking upto 2 whistles. But cooking in this way changes the taste of the subzi.
