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Slender, slightly bitter, and deeply nutritious, Guwar — known as Gawar Phali in Hindi, Kothavarangai in Tamil, and Goruchikkudu in Telugu — is a beloved vegetable in Gujarati, Rajasthani, and South Indian cooking. These tender cluster beans are harvested young for the best flavour and texture. Find them in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
For a classic Guwar Phali Sabzi, sauté with mustard seeds, garlic, turmeric, and red chilli until tender. In Gujarati cuisine, guwar is cooked with jaggery and tamarind for a sweet-sour balance. Add to Dal or Sambar for extra fibre, or cook in a Besan Gravy for a hearty main dish. Guwar also pairs beautifully with potatoes in Aloo Guwar Sabzi.
Store in a perforated bag in the refrigerator. Use within 3–4 days for best flavour. Trim the ends and remove any strings before cooking. Blanch and freeze for up to 2 months.
Q: What are the health benefits of guwar (cluster beans)?
A: Guwar is high in dietary fibre, vitamins C and K, and folate. It supports digestion, blood sugar regulation, and has natural detoxifying properties that benefit liver health.
Q: How do I reduce the bitterness of guwar?
A: Blanch briefly in salted boiling water before cooking, or cook with a pinch of sugar or jaggery to balance the bitterness.
Q: Is guwar good for diabetes?
A: Yes — guwar has a low glycaemic index and is high in fibre, making it an excellent choice for managing blood sugar levels.
