Guar can be eaten as a green bean, but is more important as the source of guar gum. Another use is as a fiber supplement. It is grown in northwestern India, and Pakistan with smaller crops grown in the semi-arid areas of the high plains of Texas in the USA, Africa and Australia.
The most important growing area centres on Jodhpur in Rajasthan, in India. Currently India is the source of about 80% of the world production of guar gum.
Here is the simple recipe of “Cluster Beans Sabji”. Trust me it tastes good!!!!!
– 250 grams gavar (cluster beans)
– 1 chopped onion
– 1 chopped potato (small)
– 1 tbs ginger paste
– 1 tbs garlic paste
– 1 1/2 tbs red chili powder
– 1 chopped tomato
– 1/2 tsp amchoor powder (Available in any Indian Grocery Stores) (optional)
– 2 tbs peanut powder (for Garnish)
– few curry leaves
– salt to taste
– oil for cooking
1) Cut the start and end corner of the cluster beans, chopped and wash it.
2) Boil till the gavar is nearly done and almost tender. Remove from heat and drain the water.
3) Heat oil in a kadai, add curry leaves, ginger-garlic paste and stir for 2 minutes over medium heat.
4) Add onion and fry till they turn in golden color.
5) Add salt, turmeric powder, red chili powder and mix well.
6) Add tomatoes and stir again for 5 to 7 minutes.
7) Now add boil gavar, chopped potatoes and add little water to it.
8) Cover the lid and let it simmer for 10 minutes or until the potatoes are tender over low heat.
9) Garnish with peanut powder.
10) Serve hot with chapati, dal- rice and papad or pickle.