Cluster bean is a type of green bean that is grown abundantly in India. It is widely consumed amongst people living in Western India. It is flatter than the regular french beans and has a slightly bitter taste. So when I cook this, I like to add onions and potatoes both of which lend a natural sweetness to the dish. I often add these beans to my lentils and curries too.
It is one of the healthiest vegetables to eat as it is very low in calories. Another interesting fact is guar gum is derived from cluster beans. Guar gum is a food additive used as a thickening agent.
- 7 ounces cluster beans, break the ends off, break into 1 inch pieces
- 1 small onion, chopped
- 1 large potato (8 ounce), peeled and cubed
- 1/4 teaspoon asafoetida “hing”
- 1 teaspoon black mustard seeds”rai”
- 3/4 teaspoon red chilly powder
- 1/2 teaspoon turmeric ” haldi”
- 1 teaspoon granulated sugar
- salt to taste
- 2 tablespoons canola oil
Wash and dry the cluster beans. Break the ends off. Break them in 1 inch pieces and set aside.
Add the red chilly powder, turmeric, sugar, and salt to taste.
Mix well and keep on medium to low heat, covered and cook for 15 to 20 minutes until potatoes are tender. Stir after 10 minutes to make sure the potatoes are not sticking to the bottom of the pan. Do not add any water.
Served here with green shrimp curry and rice.
Note: Since there is no water added, keep an eye on the vegetable. While cooking, check every 10 minutes to make sure the vegetables don’t stick to the bottom of the pan.