Wash and cut the cluster beans. On medium heat, in a pressure cooker add 2 tablespoon of oil, cumin seeds, carom seeds and mustard seeds. Once it starts fluttering add asafoetida and add the cluster beens to it. Add salt to taste and 1 teaspoon sugar. Add 2 to 3 tablespoon of water and pressure cook for 3 whistles.

In a food processor add garlic, sesame seeds, ganthia, salt, cashews,chilli powder, cumin and coriander powder. Grind it to fine crumbs. Set aside.
In a pan add 2 tablespoon of oil and 1/2 teaspoon of cumin seeds. Once its hot add tomatoes and stir.

Reduce the heat to low. Add in the ground masala and mix well. Add salt, tomato puree and 1/2 cup of water and mix well. Cover and let it cook for couple of minutes. Add in the yogurt and mix well. Finally add in the cooked cluster beans and garam masala and mix well.

Cover and let it cook on low heat until the oil starts separating. (Stir occasionally so it does not stick at the bottom.) Transfer in a serving bowl and garnish with fresh coriander leaves.
Enjoy with roti, paratha, thepla, naan,puri etc