First wash the cluster beans properly twice, then drain the water. Cut out the edges and chop into small pieces. In a pan, heat oil and add mustard seeds; let them splutter. Add curry leaves, chopped onion, and green chillies, sauté until onions turn golden. Stir in ginger-garlic paste and cook for a minute. Add tomato, turmeric, red chilli powder, and coriander powder. Cook until tomatoes soften. Add chopped cluster beans and salt. Add water as needed, cover and cook until beans are tender.

Pour in coconut milk, mix gently, and simmer for 3–4 minutes on low flame. Cook in a pressure cooker. Wait for 1 whistle. After 1 whistle switch off the heat