Stir Fried Cluster beans

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Cluster Beans is also one among the green beans available. It is seasonal and available only during 3-4 months of the year and certainly not as popular as its cousin French beans. Cluster Beans is a little bitterish in taste unlike the other green beans that are sweeter. There are a few variety of beans like french beans, broad beans, long Beans (Alasande in Kannada/Konkani). Here is the cluster beans curry ( and the french beans curry if you missed it earlier ).  Cluster Beans is Gorikayi in kannada (in Bangalore-Mysore region) “Chavlikodu” in kannada here in south kanara.   Midkesanga in konkani as south canara people  call it  and also Chitmidkesanga   in konkani  as it is called in  North kanara region.

What you need to have:

1. Chopped Cluster Beans – 2 cups

2. Chopped Potatoes – 2/3 cup

3. Fresh grated coconut – a handful

4. Milk – 1/2 cup

Ingredients of Seasoning:

1.  Mustard seeds – 1 teaspoon

2. Blackgram Dal – 1 teaspoon

3. Turmeric powder – 1 teaspoon

4. Asafoetida powder – 1 teaspoon

5. Dhania-jeera powder – 1 teaspoon

6. Green chill – 3-4

Fresh Cluster Beans

Ingredients of Cluster Beans curry

What you do with what you have:

1. Cut off the edges of the bean, wash, slit it lengthwise and cut into pieces of required length ( I go for 2” pieces)

2. Wash, peal and chop potatoes as well lengthwise into 2″ pieces as shown in the image 2.  Grate coconut as well and set aside.

3. Place a skillet with 3-4 teaspoons of cooking oil in it on medium flame. When heated add mustard seeds to it. When it starts sputtering add black gram dal, turmeric powder, asafoetida powder, dhania-jeera powder, one red chilli piece and curry leaves one after the other.

Seasoning in progress

4. Now add chopped cluster beans and chopped potatoes from step 1 to it. Also add normal milk , required quantity of salt, a pinch of sugar to it  and allow it to cook  closing the dish with a lid.

Cluster Beans curry being cooked

5. Check for salt and if not done add a little more water and allow it to cook.  When you cooked you are ready to enjoy it with rice and dal.

Ready to serve Cluster Beans curry

How long it takes: 45 minutes

Number of servings: 5-6


14 thoughts on “Stir Fried Cluster beans

    […] Stir Fried Cluster beans « The Indian Food Court […]

    Madhu said:
    February 7, 2010 at 8:57 am

    We call them ‘hurulikayi’. i like them, since we won’t get here. i feel more tempted to have them. Playa looks good.

      prathibalrao responded:
      February 7, 2010 at 5:35 pm

      Hi Madhu,

      This is called by the name “Gorikayi” in Bangalore and Mysore. Here in south canara ie., Manipal-Udipi we call it “Chavlikodu” I hope i am clear. ” Hurlikayi ” i think is French Beans isn’t it????????

    Madhu said:
    February 8, 2010 at 1:53 am

    yea ,yea gorikayi is right. i got confused with regular beans. Nice to know udupi name as well. Thanks Prathiba..

      prathibalrao responded:
      February 9, 2010 at 11:03 am

      Hi Madhu,

      Thanx for ur instant reply. Its just a clarification , that’s it.

    prathibha said:
    February 8, 2010 at 6:01 pm

    Nice combo with rice..looks gr8

      prathibalrao responded:
      February 9, 2010 at 11:04 am

      Hi Prathibha,

      Thanx a lot for comments.

    Brenda said:
    February 9, 2010 at 6:46 am

    In Bombay we called them Gavaar


      prathibalrao responded:
      February 9, 2010 at 11:03 am

      Hi Brenda,

      Long time i have heard from u. U r right.

    Purnima said:
    February 10, 2010 at 1:04 pm

    Pratibha..midke-sangh looks done to perfection! Tender n tasty upkari!
    Tks for sharing this lovely recipe.

      prathibalrao responded:
      February 10, 2010 at 6:57 pm

      Hi Purnima,

      Thanx a lot for ur comments.

    Jyothi said:
    August 19, 2010 at 2:15 pm


    Wonderful website and as someone has mentioned, the ingredients platter and step by step instructions is something that no one will forget. Great work!!!

    Dinkar said:
    February 27, 2011 at 8:59 am

    Hi Pratibha – I never liked Midkesang much (almost never bought it), but when cooked as per this recipe, it really tastes good! All in the family enjoyed it. I think at home they used to make it with jaggery (not milk) but this recipe makes Midkesang taste better. Another winner…


      prathibalrao responded:
      February 28, 2011 at 11:23 pm

      Hi Dinkar,

      Thanx a lot for ur feed back. I request you to kindly please rate the recipe.

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