Chop the head and tails of the cluster beans , then chop them into about 1” pieces .
Boil these with a pinch of cooking soda to retain the green colour .
Boil till tender , drain excess water .
Combine curd , coriander powder , chilly powder , turmeric powder , chickpea flour and salt . Mix well using a whisk .
Take a pan and heat oil .
Add mustard seeds , fennel seeds and asafoetida . As soon as mustard seeds start popping add the prepared curd mix .
Add 1/2 a cup of water and keep stirring and cook for 3 to 4 minutes .
Add the drained cluster beans and cook again for 5-7 minutes on slow flame , stirring occasionally .
Serve right away as the chickpea flour tends to thicken .
If serving later , adjust the consistency of the gravy .