Rinse 250 grams cluster beans/gavar very well in water.

Then take each bean and discard the top and bottom ends. Then club some beans together and chop them in small pieces. Clubbing the beans and chopping them makes this task go easier and faster. Keep aside.

Heat 1 tablespoon oil in a shallow frying pan or a shallow kadai. Add 1/2 cup chopped onion.

Stir the onions and then add 1 green chili (chopped).

Saute till the onions turn translucent and then add 1/4 teaspoon turmeric powder and a pinch of asafoetida.

Mix the turmeric powder & asafoetida with the onions.

Now add 1/3 cup chopped tomatoes.

Stir and saute the tomatoes, till they soften a bit.

Then add the chopped cluster beans. Mix well.

Season with salt. Mix again everything very well.

Cover the pan with a rimmed lid. Pour water on the lid. The water in the lid, creates steam in the pan and helps in cooking the cluster beans. Cook the beans on sim or a low flame. Alternatively you can add some water (about ¼ to ⅓ cup) in the pan. Cover with a lid and then cook. If the water dries up whilst cooking and the beans are not cooked, then you can add some more water, in case the water dries.

Do check the beans after every 8 to 9 minutes, by carefully removing the lid. In case the water dries on the lid, then add some more water and continue to cook the beans. If you see the beans getting browned, then sprinkle some water in the pan. Usually the beans do not get browned. But depending on the type and quality of pan, the beans can get browned.

Once the beans have cooked well and become tender, switch off the flame. If there is a lot of water or moisture in the pan, then continue to cook the beans without a lid, till all the water has evaporated.

Lastly add 1 to 2 tablespoons chopped coriander leaves. Mix well.

Serve gavar bhaji with chapatis or as a side veggie dish with dal-rice.