Gawar (cluster beans, chaulekayi) sabzi

If this doesn't get Gawar going into your mouth, nothing will!
Ingredients

• Gawar (cluster beans) - 1/4 kilo
• Onions - 2 small
• Tomatoes - 2 small
• Curry leaves
• Tamarind paste - 1 to 1/2 tbsp
• 1/2 tsp turmeric powder
• Oil - 1 tbsp
• Mustard seeds - 1 tsp
• Methi ke daane (Fenugreek Seeds) - 5 seeds
• Jeera - 1 tsp
• Hing (Asafetida) - 1 pinch
• Salt - to taste
• Red chilli powder - to taste
• 6-7 bhakar waadis (if you don't have it, dry roast peanuts, sesame seeds, red chillies, and 2 red chillies, and blend them to a coarse powder)

Procedure

1. Heat oil in a pressure cooker.
2. Add mustard seeds. After they stop spluttering, add jeera (cumin seeds), methi ke daane, and Hing.
3. Add curry leaves and stir fry for 20 seconds.
4. Add Onions and stir fry till golden brown.
5. Add tomatoes and stir till tomatoes are done.
6. Add tamarind paste and turmeric powder and cook till the raw paste of tamarind paste goes away.
7. Add one cup water, salt, and red chilli powder, and cook for three whistles.
8. After the pressure cooker cools down, remove lid, and mix in the ground bhakar waadi mixture.

Goes best with rotis or phulkas although you can eat it with rice too.