Cluster Beans (Guar)

Vegetable

Cluster Beans —commonly called guar are slender, green pods about 2–4 inches long, with a slightly ridged surface. Native to India, they are widely cultivated in South Asia and parts of Africa, valued both as a vegetable and for producing guar gum, a thickening agent used in food industries.

How chefs use it:

Indian Curries & Stir-Fries: Sautéed with spices, tomatoes, or potatoes into dry sabzis or saucy curries.

Steamed or Boiled: Served as a simple side, often with coconut or mild spices.

Pickled: Preserved with mustard oil, chili, and fenugreek seeds in traditional Indian pickles.

Guar Gum Processing: Industrially, the seeds are used to extract guar gum, a natural thickener.

Texture & Prep Tips: Cluster beans are firmer and more fibrous than green beans, with a slightly bitter flavor. Cooking them longer or with acidic/tangy ingredients like tomato, tamarind, or yogurt helps soften their texture and balance bitterness. Trim both ends before cooking.

Flavor profile in a dish: Mildly bitter with a nutty, earthy undertone. Once cooked, the bitterness mellows, blending well with spices, lentils, and tangy sauces.