1/2 kg gavar fali (cluster beans) cut into small pieces
1 Tea spoon ajwain (carom seeds)
1 Table spoon oil
1 Tea spoon rai (mustard seeds)
Pinch of hing
1/2 Tea spoon haldi
1/2 Tea spoon lal mirch
1 Tea spoon maharashtrian garam masala
1/2 Tea spoon dhania powder
12 Table spoon gud (jaggery)
1 tea spoon lemon juice
Salt to taste
Heat oil in a pan and add rai and hing .
Add the beans, haldi, mirch, salt, masala and dhania powder.
Pour 1/4 cup hot water, cover and keep on low flame.
When the veg is cooked and becomes dry add gud.
Cook for a min and remove from flame.
Serve with roti.