Prepare the cluster beans. Rinse the beans, cut off the ends and slice the beans into smaller ½ inch pieces.
8 Ounces Guar Beans
Slice onion, dice tomato, slit open green chili pepper in half.
1 Onion, 1 Tomato, 1 Green Chili Pepper
Heat up a pan with oil and sauté onion slices over a medium heat setting.
1 Tablespoon Oil
Stir in tomato pieces and the slit open green chili pepper. Cover the pan with a lid and cook covered for 2 minutes to soften the tomato.
Add the cluster bean pieces and mix them in.
Cover the beans with the water. Season with salt, black pepper, turmeric and ginger garlic. Mix it well.
½ Cup Water, ½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground, 1 Teaspoon Turmeric Ground, ½ Tablespoon Ginger + Garlic
Cook for about 10–15 minutes over a medium-high heat setting uncovered, until the vegetables are cooked through but not mushy overcooked. There should be no liquid left in your pan.
When done cooking, take from the heat and mix in the shredded coconut.
3 Tablespoon Coconut Raw Freshly Shredded
Serve hot as a side dish with Goan or Indian meals.
Notes
Pick tender and young guar beans. The larger and older they are, the more fibrous they become, and those are chewy in your meal.