Saturday, 17 November 2012


Cluster beans is rich in protein and fiber. It's an Indian vegetable and eaten for it's health benefits. So many versions of cooking the cluster beans is available.  I love this one since it's the way my MOM cooks. With garlic, fennel seeds and coconut, the masala gives a great flavour to the beans which is little bitter compared to the normal beans.

Cluster beans side dish


Cluster beans- 500 gms

Coconut- flesh of half coconut

Garlic cloves- 3

Fennel seeds- 1 tbspn

To saute:

Mustard seeds- 1 tspn

Red chillies- 2

Curry leaves- one sprig

Asafoetida- one pinch

Turmeric powder- one pinch

Salt to taste

Cluster beans


1. Clean the beans and cut to 2 inches length.

2. Pressure cook for one whistle with little water.

3. In the meanwhile cut the coconut to thin slices and grind coarsely without adding water along with garlic and fennel seeds.

Ground coconut with the spices

4. Heat the pan and when the oil is hot add the mustard seeds and allow it to splutter.

5. Add in the chillies and curry leaves.

6. When they turn brown add the cluster beans to the pan followed by asafoetida, turmeric powder and salt.

7. Add the ground coconut masala now and give it a stir.

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