### TranslatedIngredients: 250 grams Gawar Phali (Kothavarangai / Cluster beans) - washed and cut into 1-1.5 inch pieces,1/2 teaspoon Ajwain (Carom seeds),1/4 teaspoon SSP Asafoetida (Hing),1 Onion - chopped,4 Tomatoes - finely chopped,6 cloves Garlic - finely chopped,1 inch Ginger - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1 teaspoon Coriander Powder (Dhania),1 tablespoon Jaggery,1/2 cup Raw Peanuts (Moongphali),Salt - to taste,1/2 cup Water,1 teaspoon Mustard oil,Coriander (Dhania) Leaves - for garnish ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Gawar Phali Masala Sabzi Recipe, into a preheated pressure cooker add oil. Once the oil is hot add the ajwain, asafoetida, onion, garlic, ginger and saute until the onions soften and turn golden brown in colour. Once done add the tomatoes, turmeric powder, red chili powder, coriander powder and jaggery. Saute until the tomatoes become soft and mushy. Once the tomatoes have turned soft add the gawar phali, raw peanuts, salt to taste and water.Close the pressure cooker with its lid and pressure cook the gawar phali masala sabzi for 2 whistles.After two whistles turn off the heat and release the pressure immediately.Stir in coriander leaves and transfer the Gawar Phali Masala Sabzi into a serving bowl and serve hot.Serve the Gawar Phali Masala Sabzi along with  Phulka, Jeera Rice & Kachumber Salad for a weekday meal.