Gavarfali Ki Sabzi Recipe (Rajasthani Gavar Sabji)
Tarla Dalal
• Updated : Jan 10, 2026
gavarfali ki sabzi is a simple curd based Rajasthani gavar sabzi. Learn how to make gavarfali ki sabzi.
A nice and soft sabzi with the strong flavour of curds, the gavarfali ki sabzi has a well-balanced flavour that is soothing yet spicy.
Table of Content
Add a little baking soda while cooking the gavar (cluster beans) to retain its colour, and also to ensure that it is well cooked.
The combination of cumin and fennel seeds in the tempering is what gives Rajasthani gavar sabji its unique and memorable flavour, so make sure you do not omit it while preparing this sabzi.
To make gavarfali ki sabzi healthier we suggest you use coconut oil instead of processed oil in cooking.
Guvar used in cluster beans curry has a low glycemic index, which along with high fiber count (5.4 g / cup) makes it a highly suitable choice for diabetics. Gavar should be on top of the list for those on low carb diet and weight loss diet.
gavarfali ki sabzi is rich in Vitamin C, Folic Acid, Calcium, Phosphorus, Fiber. Perfect for weight loss, diabetics and heart also.
Enjoy gavarfali ki sabzi recipe | Rajasthani gavar sabji | healthy gavar sabzi with curds | cluster beans curry | with step by step photos.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
4 servings
Ingredients
For Gavarfali ki Sabzi
- 2 cups chopped cluster beans (gavarfali)
- a pinch of baking soda
- 2 tbsp coconut oil or
- 1 tsp cumin seeds (jeera)
- 1/2 tsp mustard seeds ( rai / sarson)
- 1/4 tsp asafoetida (hing)
- 1 tsp fennel seeds (saunf)
- 45783 curry leaves (kadi patta)
For The Curd Mixture
- 1 cup curd (dahi)
- 1 tbsp coriander (dhania) powder
- 2 tsp chilli powder
- 2 tsp besan (Bengal gram flour)
- salt to taste
Method
- Combine the cluster beans, baking soda and 2½ cups of water in a deep non-stick pan and cook on a medium flame for 5 to 7 minutes or till the cluster beans are cooked, while stirring occasionally. Drain out all the water and keep aside
- Combine the curds, coriander powder, chilli powder, besan and salt in a deep bowl and mix well using a whisk. Keep aside.
- Heat the oil in a broad non-stick pan, add the cumin seeds, mustard seeds,fennel seeds and asafoetida and sauté on a medium flame for a few seconds.
- When the seeds crackle, add the curds-besan mixture, curry leaves and ¼ cup of water, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Add the cooked cluster beans, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Serve immediately.
Gavarfali ki Sabzi ( Rajasthani) recipe with step by step photos
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See below image of list of ingredients for gavarfali ki sabzi.
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This is what gavar, gavarfali looks like. Unlike french beans, cluster beans take a long time to cook so, generally they are steamed, cooked on a pan or pressure cooked. But for this recipe of gavarfali sabzi with bajra dhokli we are going to cook them in a pan so, choose tender cluster beans to prepare as mature beans are fibrous and hard.
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Remove the head and tail part. Club some cluster beans together and chop into 1” pieces and keep aside.
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Put in a bowl of water and clean the gavarfali.
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Drain.
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Gavarfali is washed and chopped.
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In a deep non stick pan put 2 cups chopped cluster beans (gavarfali).
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Add a pinch of baking soda.
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Add enough water to cover the gavarfali to cook it.
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Cook on a medium flame for 5 to 7 minutes or till the cluster beans are cooked, while stirring occasionally.
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Drain.
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Cooked gavarfali.
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In a deep bowl put 1 cup curds (dahi).
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Add 1 tbsp coriander (dhania) powder.
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Add 2 tsp chilli powder.
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Add 2 tsp besan (bengal gram flour).
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Add salt to taste. We added 1/2 tsp salt.
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Mix well using a whisk. Make sure to break all the lumps.
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Keep aside. Curd mixture for gavarfali ki sabzi.
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To make the gavarfali ki sabzi, heat 2 tbsp coconut oil or oil in a broad non-stick pan. Use coconut oil for a healthier diet.
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Add 1 tsp cumin seeds (jeera).
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Add 1 tsp fennel seeds (saunf).
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Add 1/4 tsp asafoetida (hing).
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Sauté on a medium flame for a few seconds and let the seeds crackle.
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When the seeds crackle, add the curds-besan mixture.
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Add 5-6 curry leaves (kadi patta).
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Add ¼ cup of water.
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Mix well.
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Cook on a medium flame for 3 to 4 minutes, while stirring continuously.
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Add the cooked cluster beans (guvar).
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Mix well.
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Cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Serve Rajasthani gavar sabji immediately with bajra or jowar roti.
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Gavarfali ki Sabzi is rich in Vitamin C, Folic Acid, Calcium, Phosphorus, Fiber.
- Vitamin C : Vitamin C is a great defence against coughs and colds. 63% of RDA.
- Folic Acid : Folic acid is an essential vitamin required throughout pregnancy. 39% of RDA.
- Calcium : Calcium is a mineral that makes bones stay strong. Required from kids to adults. 29% of RDA
- Phosphorus : Phosphorus works closely with calcium to build bones. 17% of RDA.
- Fiber : Dietary fiber reduce the risk of heart disease, prevent the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 13% of RDA.
- Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 10% of RDA.
- What is Gavarfali Ki Sabzi?
It is a traditional Rajasthani sabzi made with gavarfali (cluster beans) cooked in a curd-based gravy with spices. - What are the main ingredients needed?
The key ingredients are chopped cluster beans, curd (dahi), cumin seeds, mustard seeds, fennel seeds, asafoetida, curry leaves, chilli powder, besan (gram flour), and salt. - How long does it take to prepare and cook this sabzi?
Prep time is about 10 minutes and cooking takes about 15 minutes, so the total time is roughly 25 minutes. - Do I need to do anything special before cooking the cluster beans?
Yes, add a pinch of baking soda while boiling the cluster beans with water it helps retain colour and ensures they cook well. - Can I make the sabzi healthier?
You can use coconut oil instead of regular processed oil to make the dish healthier. - Why are cumin and fennel seeds used in the tempering?
The combination of cumin and fennel seeds in the tempering gives this Rajasthani sabzi its unique and memorable flavour. - How many servings does the recipe make?
It makes about 4 servings. - Is this sabzi suitable for specific diets?
Yes it has low glycemic index and high fiber making it good for diabetics, weight-loss and low-carb diets. - What nutrients does this sabzi provide?
It contains Vitamin C, folic acid, calcium, phosphorus, and fiber beneficial for general health including heart health and digestion. - How is the curd mixture prepared?
Mix curd with coriander powder, chilli powder, besan and salt, whisking well to remove lumps before adding it to the tempering.
If you liked this Gavarfali Ki Sabzi Recipe then also check out other recipes like:
1. Choose Tender Cluster Beans (Gavarfali)
Use fresh, tender gavarfali when chopping mature pods can become fibrous and tough after cooking. This helps ensure a soft, enjoyable texture in the sabzi.
2. Add Baking Soda for Better Color & Quick Cooking
A pinch of baking soda while boiling the cluster beans helps retain their bright green color and ensures they cook evenly without turning mushy.
3. Don’t Skip the Tempering Seeds
The combination of cumin (jeera) and fennel (saunf) seeds in the tempering gives this Rajasthani sabzi its distinctive, aromatic flavor so add both as instructed.
4. Use Coconut Oil for Healthier Sabzi
For a healthier version, use coconut oil instead of refined or processed oils. It complements the curd-based gravy and adds a mild, pleasant aroma.
5. Whisk the Curd Mixture Smoothly
When preparing the curd/besan mixture, whisk thoroughly to avoid lumps so the gravy stays creamy and consistent without any grainy bits.
6. Moderate the Heat of Chilli Powder
Adjust the amount of chilli powder to suit your spice preference the recipe’s amount makes it moderately spicy, but you can cut it down if serving to kids or sensitive eaters.
7. Don’t Overcook the Cluster Beans
Cook gavarfali just until tender. Overcooking can make them mushy, which weakens the texture in the final sabzi. Stir occasionally while boiling.
8. Serve Hot with Bajra or Jowar Roti
This sabzi pairs best when served fresh and hot, especially with bajra or jowar rotis traditional Rajasthani accompaniments that balance the curd-based curry.
Nutrient values (Abbrv)per plate
| Energy | 143 Calories |
| Protein | 4.3 g |
| Carbohydrates | 9.4 g |
| Fiber | 3.2 g |
| Fat | 11.1 g |
| Cholesterol | 8 mg |
| Sodium | 11 mg |
Click here to view Calories for Gavarfali ki Sabzi ( Rajasthani)
The Nutrient info is complete
Mirav
Nov. 11, 2020, 2:39 p.m.
What is the size of one serving in grams? I want to count marcos.
Tarla Dalal
Nov. 11, 2020, 2:39 p.m.
We don?t weigh the food we cook. We estimate the amount a serving size is. The key to take from the analysis of a recipe is if it''s healthy and fits into your lifestyle. When in doubt, eat less of that recipe.
sakil
March 29, 2020, 1:37 p.m.
Gandhi Dhwani
Dec. 13, 2019, 12:29 p.m.
Gavarfali is bitter so i dont really like it.. But the taste of gavarfali tastes really different in this recipe. The gravy of the subzi has a strong taste of curd.. It is delicious..
Payal Parikh 86
Dec. 10, 2018, 8:08 p.m.
My family doesn''t like cluster beans when I made it with just the masalas but when I used curds and followed this recipe they really liked it...
Jaysadguru
Dec. 5, 2018, 8:51 a.m.
Nilam
Aug. 9, 2018, 11:08 p.m.
Gavarfali ki Subzi jo dahi ki swad me muje bhut aache lagye
Manali Gawad
May 1, 2017, 8:20 a.m.
It was good. Tastes different. Easy & quick to make
Foodie #668500
March 19, 2016, 9:43 a.m.
I never liked cluster beans'' dry subzi. Tried this recipe, it came out great. Very tasty. Never thought cluster beans''could taste so good. Thank you??
