Kothavarangai, also known as Cluster Beans, is a vegetable native to India and Pakistan. This is only known source for guar gum which is extracted from cluster beans, has 5 times better thickening power in comparison to corn starch and is used in baked goods to improve the dough and is used in making cheese to improve its texture. Kothavarangai is loaded with nutrients like Calcium, fiber, Carbohydrates, Iron, Mineral, Phosphorous, Protein and Vitamins A, C, D and K. This vegetable is known to control sugar and is a most sought after vegetable for diabetes management. We can make varieties of dishes using these beans and we will see here how to a Curry with this vegetable which will go well with Sambar Rice, Rasam Rice and Kuzhambu etc.
Kothavarangai (Gawar Phali / Cluster Beans) – 200 Gms
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Red Chilli – 2 (broken)
Onion – 1 (finely chopped)
Green Chillies – 2 (finely chopped)
Curry Leaves – from 1 sprig
Turmeric Powder – 1 pinch
Grated Coconut – 2 tbsp
Salt – to suit one’s taste
Wash the Beans. Cut off the head and tail portion and discard. Peel the vein and discard. Pile 10 to 12 beans together and chop them finely.
Cook them in pressure cooker with two tsp of water and salt. Cook them for one or two whistles. The beans should get cooked, but should not become mushy. They should remain separate with each other. If the Cluster Beans are very tender, it requires just one whistle, else it may require to be cooked for two whistles.
Heat the Oil in a pan. Splutter Mustard. Add Urad Dal. Add Broken Chilli. Sauté for few seconds. Add Onion, Green Chillies and Curry Leaves. Cook till the Onion turns translucent. Add the cooked Kothavarangai along with Salt and Haldi Powder. Mix well. Cook for 2 more minutes covered with a lid.
Add the grated Coconut and mix well.
Transfer to a serving bowl. Serve hot with Sambar Rice, Rasam Rice etc.