Cluster Bean Curry

• Asafoetida (hing)

  1 g

• Cluster beans (gavar)

  chopped

  300 g

• Coriander powder

  5 g

• Cumin seeds

  3 g

• Garam masala

  2 g

• Mustard seeds

  3 g

• Oil

  20 ml

• Red chili powder

  3 g

• Salt

  to taste

• Tomato

  chopped

  120 g

• Turmeric powder

  2 g

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Method

1. 1String the cluster beans and cut into 2 cm pieces.
2. 2Boil in salted water for 8 minutes to soften and reduce bitterness; drain.
3. 3Heat oil, crackle cumin and mustard seeds with asafoetida.
4. 4Add chopped tomato with turmeric, coriander and chilli powder.
5. 5Cook until the tomato breaks down and thickens.
6. 6Add the boiled beans and salt, tossing to coat evenly.
7. 7Cover and cook on low for 10 minutes until tender.
8. 8Uncover, dry off moisture, finish with garam masala and serve hot.