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Ingredients:
Gavarphali (cluster beans) 2 cups
Fresh curds, beaten 1 cup
Coriander powder (dhania) 1tbsp
Chilli powder 1tsp
Coriander powder 2 tsp
Bengal gram flour (besan) 2 tsp
Cumin seeds (zeera) 1 tsp
Mustard seeds (rai) ½ tsp
Asafoetida (hing) ¼ tsp
Fennel seeds (saunf) 1 tsp
Curry leaves 5
Oil 2 tbsp
Salt to taste

METHOD:
Clean the gavarphali by removing the ends and edged fibre (stringing them). Pressure-cook the gavarphali in water for two whistles and drain out all the water. Combine the curds, coriander powder, chilli powder, gram flour and salt and whisk well. Heat the oil in a pan and add the cumin seeds, mustard seeds, asafoetida and fennel seeds. When the seeds crackle, add the curd mixture, curry leaves and 1/4 cup of water and mix well. Bring to a boil and simmer for 4-5 minutes, while stirring continuously. Add the gavarphali and mix well. Simmer for another 2-3 minutes. Serve hot with roti.