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Fresh Guwar, also known as Cluster Beans, Gawar Phali, Kothavarangai and Goruchikkudu, has slender green pods with a distinctive slightly bitter flavour. It is widely used in Gujarati, Rajasthani and South Indian cooking for dry sabzis, dal, sambar and besan-based gravies. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Trim and chop guwar for Gawar Phali Sabzi with mustard seeds, garlic, turmeric and chilli. Balance its natural bitterness with tamarind and a little jaggery in Gujarati-style recipes, add it to dal or sambar, cook it in a besan gravy, or pair it with potatoes for Aloo Guwar.
How can I balance guwar’s bitterness?
Blanch it briefly before cooking or balance the dish with tamarind, jaggery, coconut or other ingredients used in your recipe.
Do I need to remove strings from guwar?
If the pods have tough side strings, pull them away while trimming the ends before chopping.
Can guwar be frozen?
Yes. Wash, trim and blanch the pods, cool them completely and freeze in recipe-sized portions.
