Gavarfali in Curd and Besan - Kadhi

Ingredients:

1. 1 cup cluster beans (gavarfali)
2. 1/2 tsp cumin seeds (jeera)
3. 1/2 tsp mustard seeds ( rai / sarson)
4. a pinch of asafoetida (hing)
5. 1/2 tsp fennel seeds (saunf)
6. 5 curry leaves (kadi patta)
7. 1 tbsp oil
8. salt to taste

For the Kadhi:

1. 1/2 cup curds (dahi)
2. 2 tsp coriander (dhania) powder
3. 2 tsp chilli powder
4. 1/4 tsp besan (Bengal gram flour)
5. salt to taste

Method 

1. String the gavarfali by removing the ends and edged fibre.
2. Pressure cook the gavarfali in 1 cup of water for 2 whistles. Keep aside.
3. Combine the curds, coriander powder, chilli powder, gram flour and salt and whisk well.
4. Heat the oil in a pan and add the cumin seeds, mustard seeds, asafoetida and fennel seeds.
5. Add the curd mixture, curry leaves, 2 tablespoons of water and salt and stir continuously.
6. Let the mixture simmer for 5 minutes.
7. Add the gavarfali along with the water used to pressure cook it. and mix well.
8. Cook the subzi for a few minutes more.