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Guvar nu shak | Guvarfali ki sabzi | Guar sabzi recipe

Guar sabzi is very simple and easy to make Gujarati-style sabzi is made with Guvar (Guvarfali / cluster beans), special masala, and regular spices. A tasty masala made with garlic, regular spices, and all-time favorite gathiya and chavanu.  Masala is cooked with guvar till it has developed all the flavors. It has little sweetness, sourness, and spicy in terms of taste, just like any Gujarati food.  It is generally served as a side dish with roti or paratha.

The key to making tasty Guvar nu shak at home are
  • Choose fresh green and medium-thickness guar (cluster beans) for sabzi.
  • Fry guar on a medium-high flame, do not fry them on low flame.
  • In mortal-pestal crush masala into coarse powder or in mixture jar grind masala on pulses.
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Recipe Video


Guvar nu shak | Guvarfali ki sabzi | Guar sabzi recipe

Author Nehas Cook Book
3.25 from 8 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Curry, Main Course
Cuisine Indian
Servings 4 servings


For masala

  • 7-8 garlic cloves
  • 2 tbsp kashmiri red chilli powder
  • 1 tbsp coriander powder
  • ½ tsp cumin seeds
  • ½ tsp fennel seeds
  • 1 tbsp white sesame seeds
  • ¼ cup chavanu - mix farsan
  • ¼ cup papdi gathiya

For Guvar sabzi

  • 350 grm or 3.5 cup guvar - guvarfali or cluster beans
  • ½ cup oil - for frying and sabzi
  • ½ tsp carom seeds
  • Pinch of hing
  • ½ tsp cumin seeds
  • ½ tsp ginger paste
  • 1 tsp green chilli paste
  • 2 chopped tomatoes
  • ½ tsp turmeric powder
  • Salt to taste
  • Masala
  • ½ cup water
  • 1 tbsp jaggery
  • ½ tsp garam masala
  • 1 tsp lemon juice
  • Coriander leaves


  • Wash guvar and dry it completely. cut the head and tail (top and bottom part) and discard them.
  • Cut into half and chop all in the same way.
  • Heat the oil in a pan add guvar and fry them on medium-high flame. Stir it occasionally.
  • Meanwhile in a mortal-pestle, add garlic cloves, red chili powder, coriander powder, cumin seeds, fennel seeds, sesame seeds, chavanu, and gathiya. Make it into a coarse powder. Masala is ready.
  • After 7-10 minutes, check by breaking a guvar with a spatula. If it breaks easily without any effort means, it is cooked and tender. Take it out into a plate and keep it aside.
  • Now in the same pan, add carom seeds, hing, and cumin seeds. Sauté for a minute.
  • Add ginger and green chilli paste. Sauté it.
  • Then add chopped tomatoes, turmeric powder, and salt. Cook till tomato becomes soft and mashy.
  • Now add prepared masala and cook till oil separates from its sides.
  • Add fried guvar and mix it with masala.
  • Then add water and mix well. cover and cook sabji for 5 minutes on low flame.
  • Add jaggery, garam masala, and lemon juice. Mix well.
  • Garnish with coriander leaves and serve.


  • You can store masala in the refrigerator for 3-4 days in an airtight container.
  • Cover and cook sabzi for 5 minutes, so the flavor of masala is absorbed into guvar.
  • Masala guvar sabzi tastes great with roti and aamras
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