Gorikayi Bhaat | Cluster Beans Bhaat | Chavlikayi Bhaat

Tasty and flavourful with crunchy groundnuts, gorikayi/chavlikayi bhaat
10/31/2016 9:52:05 PM vindhyadesai

Gorikayi Bhaat

After a month long celebration of festivals if you are craving to eat something simple and light, try one of the bhaat/rice recipes. Here’s the recipe for a simple gorikayi bhaat made using cluster beans/gorikayi or chavlikayi. These beans are hardly used but when eaten tender they can be very sweet. These beans have a unique taste and are very fibrous. I have also added peas which pop in the mouth and give extra texture along with the crunchy groundnuts/peanuts.
Here’s a simple cluster bean chutney as well to try. Flavours from jaggery and tamarind add the essential sweet and sour notes to this along with rasam powder giving it a hint of spice and fresh taste. I served this with capsicum raitha/saasme. Gorikayi bhaat is a simple one pot recipe, perfect for your lunch box or for festivals or even for that picnic you are planning.

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Gorikayi Bhaat | Cluster Beans Bhaat | Chavlikayi Bhaat
 
Prep time
Cook time
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Tasty and flavourful with crunchy groundnuts, gorikayi/chavlikayi bhaat
Author:
Recipe type: Lunch
Cuisine: Indian
Serves: 2-3 people
Ingredients
  • ½ Cup chopped gorikayi/cluster beans
  • ¼ Cup peas
  • 2 Tbsp groundnuts
  • ½ Tbsp rasam powder/vangi bhath masala
  • 1 Tsp mustard
  • ½ Tsp jeera
  • A pinch of hing/asafoetida
  • 1 Tsp urad dal/uddina bele
  • 7-8 curry leaves
  • 1 chopped green chilli
  • ½ Tsp turmeric
  • ½ Tbsp jaggery
  • 1 Tsp tamarind paste/extract
  • 2 Cups cooked, cooled rice
  • 2 Tbsp oil
  • Salt to taste
  • 2 Tbsp freshly grated coconut
  • Chopped coriander
Method
  1. Heat oil and add mustard and jeera. Let them splutter
  2. Keep torn curry leaves, urad dal and chopped green chilli in a plate. Add these to the oil. Fry
  3. Add groundnuts and hing. Fry till groundnuts turn crunchy
  4. Add chopped gorikayi/cluster beans. Saute
  5. Once the gorikayi cook and lightly change colour add rasam powder and turmeric. Mix well
  6. Add shelled green peas and saute again
  7. To this add jaggery and tamarind paste and mix well till jaggery melts into the masala
  8. Add salt to cooked and cooled rice. Tip in the rice into the masala
  9. Add grated coconut into the mixed rice and finish with chopped coriander
  10. Serve with a raitha of your choice
Notes
Use vangi bhaat masala in place of rasam powder if you want

Skip groundnuts if you want
Stepwise:
Heat oil and add mustard and jeera. Let them splutter
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Keep torn curry leaves, urad dal and chopped green chilli in a plate. Add these to the oil. Fry
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Add groundnuts and hing. Fry till groundnuts turn crunchy
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Add chopped gorikayi/cluster beans. Saute
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Once the gorikayi cook and lightly change colour add rasam powder and turmeric. Mix well
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Add shelled green peas and saute again

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To this add jaggery and tamarind paste and mix well till jaggery melts into the masala
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Add salt to cooked and cooled rice. Tip in the rice into the masala
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Add grated coconut into the mixed rice and finish with chopped coriander
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Serve with a raitha of your choice
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Try other bhaat recipes like puliyogare and uddina bhaat!

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