anandhuvasudev/southindiandish huggingface dataset:
Ingredients: baby spinach (without stem),salt,wheat flour,bananas,baking powder,eggs,milk,virgin olive oil,baking soda,mace powder,vanilla,cinnamon powder (dalchini)

Spinach Banana Muffin Recipe, 3 cups Baby spinach - (without stem),2 teaspoons Baking powder,1/2 teaspoon Baking soda,1/4 cup Milk,1 teaspoon Vanilla Extract,1 Whole Egg,1/2 teaspoon Salt,1/2 cup Honey,2 cups Whole Wheat Flour,1/2 Extra Virgin Olive Oil,2 teaspoons Cinnamon Powder (Dalchini),1/2 teaspoon Mace powder,1 Ripe Bananas - peeled, 50, Continental, To begin making Spinach Banana Muffin Recipe, preheat oven into 350 F/ 180 C.
Line up a muffin pan with cup cake liners, i used silicone muffin cup, greased with oil.First we will start mixing dry ingredients.
In a mixing bowl add all dry ingredients and mix very well and keep aside.In a blender add all wet ingredients and blend very smooth, until no crumble left.Slowly add wet ingredients mixture into dry ingredients whisk thoroughly but don't over mix.
Pour muffin batter into prepared muffin cups or muffin pan 1/3, left place for puffing.Bake 20 minutes or until toothpick insert came clean.Cool it  before serving or storing in container.
It can be stored for upto 7 days.Serve Spinach Banana Muffin Recipe on breakfast with Chocolate Banana Smoothie Recipe, or for snacks along with Cold Coffee Smoothie Recipe.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/usashis-gmail.com/Spinach_Banana_Muffin.jpg, 12
Ingredients: salt,red bell pepper (capsicum),cumin powder (jeera),red chilli flakes,virgin olive oil,lemon,jaggery pomegranate mollases,wheat bread crumbs,walnuts

Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip, 1 cup Walnuts - lightly toasted,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Red Chilli flakes,2 tablespoons Extra Virgin Olive Oil,2 Red Bell pepper (Capsicum),2 teaspoons Lemon juice - freshly squeezed,4 tablespoons Whole Wheat Bread crumbs,2 teaspoons Jaggery - or pomegranate mollases, 25, Middle Eastern, To start making the Muhammara Recipe - Roasted Red Bell Pepper & Walnut Dip, rub a little oil on the whole red bell peppers and roast them directly on the flame, turning every 3 minutes, till it is 3/4th charred.Remove from the flame, allow it to cool, peel the burnt skin and roughly chop the red capsicum into pieces.In a mixer-jar, combine the roasted red capsicum peppers, walnuts, lemon juice, cumin powder, red chili flakes, jaggery, olive oil and salt.Grind this until you get a smooth paste, then add the bread crumbs, and grind it once more.You can always add more breadcrumbs or olive oil to adjust the consistency of the Muhammara.
Adjust the salt and spices according to your taste.Transfer the Muhammara to a bowl and drizzle some more olive oil on top and serve fresh.
You can also refrigerate the Muhammara for 3 to 4 days in an air tight container.Serve this Muhammara Recipe along with Whole Wheat Pita Bread Recipe or Homemade Pita Bread Recipe - Quick and Simple Recipe or Peri Peri Fish Fingers Recipe or Roasted Baby Potatoes Recipe at yout high tea parties.
, https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sneha-archanaskitchen.com/Muhammara_RecipeRed_Bell_Pepper_and_Walnut_Dip_Recipe_.jpg, 9
Ingredients: tomato,salt,cumin powder (jeera),mustard oil,paneer,coriander (dhania) leaves,cloves garlic,onion,cumin seeds (jeera),lemon,yellow mustard seeds,black pepper powder,coriander powder,turmeric powder,green chillies

UP Style Paneer In Mustard Gravy Recipe, 1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies,1 teaspoon Cumin powder (Jeera),Salt - to taste,1 teaspoon Cumin seeds (Jeera),2 tablespoons Yellow mustard seeds,5 cloves Garlic,1/2 teaspoon Black pepper powder,2 teaspoons Lemon juice,2 teaspoons Coriander (Dhania) Leaves - finely chopped for garnish,300 grams Paneer (Homemade Cottage Cheese) - cut into triangles,1 tablespoon Mustard oil,2 teaspoons Coriander Powder (Dhania),1 Tomato - thinly sliced,1 Onion - thinly sliced, 30, Uttar Pradesh, To begin making UP Style Paneer In Mustard Gravy Recipe, we start by making the masala paste by grinding together yellow mustard, green chillies and garlic to a smooth paste using a mixer grinder.
Keep aside.Heat the mustard oil in a wok, and let it smoke.
Add the cumin seeds, let it splutter.Add the sliced onion and saute until it turns translucent.Once the onion turns translucent, add the tomato slices, coriander, cumin powder, pepper, turmeric powder and cook until the tomatoes turn soft.Next, addd the ground masala paste, 2 cups of water, season with salt and simmer for 10 minutes.After 10 minutes, add in the paneer triangles, simmer for another 5 minutes and turn off the heat.Garnish with the lemon juice, coriander leaves and serve hot.Serve the U.P.
Style Paneer In Mustard Gravy Recipe along with Steamed Rice or Phulka's and Gajar Methi Ki Sabzi for a simple weeknight dinner., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/UP_Style_Paneer_In_Mustard_Gravy_Recipe.jpg, 15
Ingredients: tomato,salt,coriander powder,bay leaves (tej patta),mustard seeds,coriander (dhania) leaves,red chilli powder,boondi kara boondi,ginger garlic paste,curry leaves,onion,cinnamon stick (dalchini),cloves (laung),coconut milk,turmeric powder,green chillies,sunflower oil

Kara Boondi Kurma Recipe - Boondi In Coconut Milk, 2 cups Coconut milk - thin,2 Green Chillies,1/2 teaspoon Turmeric powder (Haldi),Sunflower Oil - as required,1 teaspoon Ginger Garlic Paste,Curry leaves - a few,Salt - to taste,1 inch Cinnamon Stick (Dalchini),1 teaspoon Coriander Powder (Dhania),1 Mustard seeds,1 Onion - finely chopped,2 Bay leaves (tej patta),1 cup Coconut milk - thick,2 Cloves (Laung),Coriander (Dhania) Leaves - for garnishing,200 grams Boondi - kara boondi,1 Tomato - chopped,1/2 teaspoon Red Chilli powder, 40, Tamil Nadu, To begin making the Kara Boondi Kurma Recipe, heat oil in a heavy bottomed pan on medium flame.
Add mustard seeds and allow it to splutter.
After 10 seconds, add bay leaves, cinnamon stick and cloves.
Saute for about 30 seconds.Next, add onions and cook till they turn soft and translucent.Once the onions turn soft, add ginger garlic paste, slit green chillies, curry leaves, salt and turmeric powder.
Mix everything well.Add tomatoes, red chilli powder, coriander powder and let it cook till the tomatoes turn mushy.
This will take about 3 to 4 minutes.Add thin coconut milk and let it boil.
Once it comes to boil, add the boondi.
Once the gravy becomes thick, switch off the heat, add thick coconut milk and give it a stir.Garnish with coriander leaves and serve hot.Serve Kara Boondi Kurma along with Tawa Paratha and Palak Raita for an everyday meal.
You can also serve it with Crisp Ghee Roast Dosa for your lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/subadiab-gmail.com/Gudiyaatham_karaboondhi_kuzhambu_1600.jpg, 17
Ingredients: salt,milk,mozzarella cheese,water,dry yeast,italian,sugar,garlic,cheddar cheese,flour (maida),butter

Cheesy Pull Apart Bread Recipe, 1/2 cup Butter,2 cups All Purpose Flour (Maida),1 cup Cheddar cheese - grated,1 tablespoon Garlic - chopped,1/2 cup Mozzarella cheese - grated,1/4 cup Water - lukewarm,1/2 teaspoon Salt,1/4 teaspoon Sugar,2 teaspoons Active dry yeast,3/4 cup Milk - lukewarm,1 teaspoon Italian seasoning,1/4 cup Butter - melted, 150, Continental, To begin Making Cheesy Pull Apart Bread Recipe first make the dough by combining flour, yeast, water, milk,salt, sugar and butter until all the ingredients get well combined.Now place the dough on a floured surface and knead with a stretch and fold motion until smooth and elastic, about 10-12 minutes.
Knead the dough till the dough springs back when you press with your fingers.Place the dough in a buttered bowl.
Cover and allow it to rest and rise until doubled for about 2 hours.Meanwhile, make the Herbed spread ,melt the butter on low heat and add garlic to it, saute the garlic for one mins and then add the Italian herbed seasoning,switch the heat off and keep aside.Once the dough has risen, punch it down and roll it on a floured surface into a rectangle shape of half inch thickness.
Spread the herbed butter on the dough and then spread the grated cheese evenly over the dough.
Roll from one end gently and as tight as you can and cut into 12 equal portions.
Place, cut side down, onto a greased baking dish and allow to rise until doubled for another half an hour.After the bread is risen ,brush the bread with the remaining herbed butter and bake for 30 mins in a preheated oven at 180 degree Celsius.
Once the Cheesy Pull Apart Bread baked, remove and place them on wire racks to prevent the bread from sweating.
You can serve them about 10 minutes after they have rested.Serve Cheesy Pull Apart Bread Recipe along with Skillet Potato And Eggs and  Carrot Pineapple Orange Juice  for a weekend breakfast or along with a Light And Healthy Spinach Soup Recipe and Mixed Beans Salad for a delicious weeknight dinner.., https://www.archanaskitchen.com/images/archanaskitchen/0-Affiliate-Articles/Cheesy_Pull_Apart_Bread_Recipe-12_1600.jpg, 11
Ingredients: salt,ginger,kashmiri red chilli powder,green chilli,ghee,asafoetida (hing),cloves garlic,water,coriander (dhania) leaves,cumin seeds (jeera),horse gram dal (kollu kulith),rice flour,turmeric powder

Kashmiri Kulith Ki Dal Recipe - Horse Gram Dal Recipe, 1 teaspoon Kashmiri Red Chilli Powder,1/2 teaspoon Turmeric powder (Haldi),4 cloves Garlic - crushed,2 sprig Coriander (Dhania) Leaves - finely chopped,Salt - to taste,1 teaspoon Cumin seeds (Jeera),1 inch Ginger,1 Green Chilli - slit,3 tablespoons Water,1 tablespoon Ghee,1/2 teaspoon Asafoetida (hing),1 tablespoon Rice flour,1 cup Horse Gram Dal (Kollu/ Kulith) - washed and soaked, 45, Kashmiri, To begin making the Kashmiri Kulith Ki Dal Recipe, wash and soak the horse gram for about 20 minutes.
Heat a pressure cooker on medium flame, add the drained horsegram along with 2 cups of water.
To the horsegram add the slit green chilli, ginger, garlic, salt, turmeric powder and red chilli powder.
Close the pressure cooker and pressure cook for 6-8 whistles and turn off the flame.
Allow the pressure to release naturally and then open the pressure cooker.
Mash the Kulith Ki Dal with the back of a ladle and set aside.
In a mixing bowl, combine the rice flour with water to make a slurry.
In another pan, heat ghee on medium-low flame, once hot, to this add the cumin seeds and asafoetida and allow it to sizzle.
 To this add the cooked and mashed Kulith Ki Dal and bring to a single boil.
Once the Kashmiri Kulith Ki Dal comes to a single boil, gradually add in the rice flour slurry and give it a quick stir.
When you see the Kashmiri Kulith Ki Dal begin to thicken, turn off the flame and add the finely chopped coriander leaves.
Serve hot.
Serve Kashmiri Kulith Ki Dal Recipe along with Kashmiri Style Dum Monji Recipe-Knol Khol in Yogurt, Phulka for a simple weekday lunch meal.
 , https://www.archanaskitchen.com/images/archanaskitchen/1-Author/nithya.anantham/Kashmiri_Kulith_Dal_Recipe_Horsegram_Dal_Kollu-5_1600.jpg, 13
Ingredients: salt,mustard seeds,asafoetida (hing),coconut,carrot,curry leaves,dry red chilli,white urad dal (split),turmeric powder,sunflower oil

Carrot Poriyal Recipe - Steamed Carrot Stir Fry, 1 Dry Red Chilli,1/2 teaspoon Mustard seeds,Salt - to taste,1/2 teaspoon White Urad Dal (Split),1/4 cup Fresh coconut - grated,5 Carrots (Gajjar) - diced small or cut lengthwise,1/4 teaspoon Asafoetida (hing),1 teaspoon Sunflower Oil,4 Curry leaves - roughly torn,1/4 teaspoon Turmeric powder (Haldi), 40, South Indian Recipes, To begin making the Carrot Poriyal Recipe, we will first steam the carrots, until soft and tender.
You can use a steamer to steam the carrots, but here I will show you how to cook using a pressure cooker.Place the cut carrot into the pressure cooker, sprinkle some salt and add 3 tablespoons of water.Cover the pressure cooker, place the weight on and pressure cook until you hear 2 whistles.After 2 whistles turn off the heat.
Place the pressure cooker under running water to release the pressure immediately.
By releasing the pressure immediately, we prevent the carrots from getting over cooked.Once the pressure is released, open the cooker and keep the carrots aside.Our next step is to season the carrots:Heat a teaspoon of oil in a wok; add mustard seeds, urad dal, curry leaves, and red chilli.
Stir fry until the urad dal is lightly roasted and browned.
Once they crackle and brown; add asafoetida, turmeric powder, carrot and salt.
Sauté for few minutes and turn off the heat.
Check the salt and adjust to suit your taste.
Transfer the carrots to a serving bowl.Serve Carrot Poriyal along with Tomato Rasam, Keerai Sambar, Steamed Rice and Elai Vadam for a weekday meal., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/carrot_poriyal_sabzi_south_indian_curry_Recipe.jpg, 10
Ingredients: tomato,turmeric powder,salt,ginger,coriander,spinach,spoon garam masala powder,oil,cumin seeds,cabbage

 Palak Gobi Sabzi (Recipe In Hindi),  1 inch ginger - peel and tighten, 1-1 / 2 small Spoon garam masala powder, 1 tablespoon oil, 1 teaspoon turmeric powder, 4 sprig coriander - chopped (for garnish), 2 tomatoes - puree,2 cups spinach - finely chop, salt - as per taste, 1/2 teaspoon cumin seeds, 1 cabbage - cut into small pieces, 40, North Indian Recipes, To make spinach cabbage vegetable, firstly cut the pakal and cabbage.
Keep it aside.
Now heat oil in a pan.
Add spinach and some salt.
Cook until the spinach becomes soft.
Turn off the gas and keep the spinach in a separate bowl.
Add some more oil to the same pan.
Add ginger and cumin seeds to it.
After 10 seconds, add tomato puree, turmeric powder, garam masala powder, salt and let it cook for 2 to 3 minutes.
Now add cabbage, add some water, cover and cook till the cabbage is cooked.
After the cabbage is cooked, add cooked spinach and mix it.
Let it cook for 1 minute and garnish with green coriander.
Serve Palak Cauliflower Sabzi with Garlic Dal and Phulka for dinner., https://www.archanaskitchen.com/images/archanaskitchen/Indian_Vegetables_Dry/Palak_Gobi_Sabzi_Recipe_Indian_Style_Cauliflower_with_Spinach-1.jpg, 10
Ingredients: tomato,salt,garam masala powder,coriander (dhania) leaves,red chilli powder,water,ginger garlic paste,onion,cumin seeds (jeera),kala chana (brown chickpeas),sunflower oil

Punjabi Black Chickpea Curry Recipe - Kale Chane Ki Sabzi, 1 Onion - finely sliced,1 teaspoon Garam masala powder,1 teaspoon Cumin seeds (Jeera),Coriander (Dhania) Leaves - Handful,1 teaspoon Red Chilli powder,4 tablespoons Sunflower Oil,Water - as needed,3 Tomatoes - pureed,1 tablespoon Ginger Garlic Paste,1 cup Kala Chana (Brown Chickpeas),1 teaspoon Salt, 40, Punjabi, To begin making the Punjabi Black Chickpea Curry recipe, firstly wash the chickpeas with water a couple of times and then soak it in drinking water for at least 8 hours or overnight.
Close with a lid and set aside.Next, take the chickpeas along with the water used for soaking in a pressure cooker, add 1/2 teaspoon salt, some more water if required and close the cooker.
Pressure cook for about 8 to 10 whistles, switch off the heat and let the pressure release naturally.Once it is done, open the cooker and strain the chickpeas.
Also reserve the water in a bowl.Heat oil in the same pressure cooker.
Make sure you have wiped off the water before adding oil into the cooker.Add cumin seeds and saute it for about 10 seconds.
After 10 seconds, add onions and cook till the onions become soft and translucent.
Next, add the ginger garlic paste and let it cook for about 2 minutes.Next, add salt, red chilli powder, tomato puree and cook for a few minutes on medium flame, till oil starts separating.
This will take about 3 to 4 minutes.After 3 to 4 minutes, add garam masala, coriander leaves and the cooked chickpeas.
Mix well and then finally add some more water.Close the lid of the pressure cooker and pressure cook for 2 whistles.
Once it is done, switch off the heat and serve hot.Serve Punjabi Black Chickpea Curry along with Jeera Rice, Kachumber Salad and Boondi Raita for a weekday meal.
You can also pack the same meal in your lunch box., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/amina/Punjabi_Black_chickpea_curry_Kale_chane_ki_curry.jpg, 11
Ingredients: salt,mustard seeds,asafoetida (hing),coconut,water,dry red chilli,curry leaves,white urad dal (split),rice flour,sunflower oil

Ammini Kozhukattai (Rice Flour Dumplings) Recipe, 1 teaspoon White Urad Dal (Split),1 Dry Red Chilli - for garnish,Salt - to taste,2 teaspoon Fresh coconut - grated for garnish,1 teaspoon Mustard seeds,1/2 cup Rice flour,1 cup Water,1/4 teaspoon Asafoetida (hing),2 tablespoons Sunflower Oil,1 sprig Curry leaves, 53, South Indian Recipes, To begin the preparation of Ammini Kozhukattai, mix 2 teaspoon of rice flour in water thoroughly and bring the water to a rolling boil.
Add 1/4 tsp of salt and 1 tablespoon of oil.
Let the rice flour cook in water for a few minutes till it thickens.Now add the rest of the flour, wait for 2 minutes.
Now insert a wooden laddle in the middle of the Kadai and mix vigorously such that there are no lumps.
Cover to cook on low/medium heat for 3-4 minutes with intermittent mixing till the rice dough comes together in a lump.Switch off the flame.When the dough comes to slightly more than room temperature, gently knead with oiled hands.Make a cylinder with the dough and pinch into small roundels.
Meanwhile keep a steamer with adequate water to boil.Steam these mini dumplings for 8-9 minutes till glossy.
Do not overcook them, else they will turn rubbery.In a pan take the remaining oil and add mustard seeds and urad dal and wait for them to crackle.
Then add the curry leaves, red chilli, asafoetida and scraped coconut.Add the Ammini Kozhukattai to this tempering and toss well.You can serve the Ammini Kozhukattai as a snack during Ganesh Chaturthi., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/Kalyani_Srinath/Ammini_Kozhukattai.jpg, 10
Ingredients: tomato,coriander (dhania),salt,kashmiri red chilli powder,bay leaves (tej patta),fennel seeds (saunf),tandoori masala,onion powder,water,black peppercorns,ginger garlic paste,curd,onion,chicken,cinnamon stick (dalchini),kasuri methi (dried fenugreek leaves),cloves (laung),turmeric powder,green chillies,sunflower oil

Tandoori Chicken Curry Recipe, 1/2 Tablespoon Tandoori masala,1 Bay leaves (tej patta),1 Onion - finely chopped,1 Tablespoon Curd (Dahi / Yogurt),3 Whole Black Peppercorns,1 Tablespoons Kashmiri Red Chilli Powder,750 Kg Chicken,1/2 teaspoon Fennel seeds (Saunf),Salt - to taste,1/2 Tablespoon Ginger Garlic Paste,1 teaspoon Turmeric powder (Haldi),1 Tomatoes - finely chopped,Coriander (Dhania) Leaves - small bunch,3 Cloves (Laung),1 teaspoon Kasuri Methi (Dried Fenugreek Leaves),1 Tablespoon Fresh cream - (Optional just to give thickness to gravy),1 tablespoons Sunflower Oil,1 inch Cinnamon Stick (Dalchini),3/4 Cup Water,2 Green Chillies - chopped,1/2 Tablespoon Onion powder, 55, North Indian Recipes, To begin making Tandoori Chicken Curry Recipe,wash and clean the chicken pieces thoroughly.
Cut them in to medium curry cut pieces.
Heat a kadai, on medium flame, add oil, once the oil is hot add in all the whole spices - cloves, black pepper corns, bay leaves, cinnamon stick, and fennel seeds until fragrant.
This will take a couple of minutes.
Next add in the chopped onions, sprinkle some salt over this and saute until the onions are nicely browned.
This will take 5-6 minutes on medium high heat.At this stage add ginger garlic paste and saute till raw smell goes away, for a couple of minutes, on low heat.Add chopped green chillies and tomatoes, mix, cover and let them cook till soft and mushy.Once the tomatoes are mushy, add yogurt, chicken, and water.
Mix, cover and cook on medium high heat for 5 minutes.Sprinkle all the powdered spices- red chili powder, turmeric powder and tandoori masala and mix well.
Cover and cook on medium high heat until the chicken is well cooked .Open the lid and sprinkle some salt and kasuri methi.
Simmer on low heat for another 10 minutes.
Switch off the heat once done.Add milk cream and garnish with chopped coriander leaves to serve.Serve Tandoori Chicken Curry Recipe with Butter Garlic Naan Recipe (Garlic Flavoured Flat Bread), Indian Vegetable Salad Recipe, and Burani Raita Recipe (Garlic Based Yogurt) for a complete meal., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/poojanadkarni/Simple_Tasty_Tandoori_Chicken_Curry.jpg, 20
Ingredients: cardamom (elaichi) podsseeds,sugar,walnuts,ghee

Walnut Burfi Recipe - Akhrot Barfi, 1/2 cup Ghee,1 cup Sugar,1 cup Walnuts,3 Cardamom (Elaichi) Pods/Seeds - pounded, 25, Indian, To begin making Walnut Burfi Recipe without milk, clean walnuts and grind them into a smooth paste in a mixer grinder by adding some water along with cardamom and sugar.Heat the kadai and pour some ghee.
Reserve a half of the ghee to add later.Then add the walnut paste and keep stirring until it gets thickened.Add some ghee in between to achieve the proper consistency.
The end result will be brown and thick dough, you can take off the burfi dough, when the dough comes together well and does not stick to the sides of the pan.Transfer it to a plate and allow it to cool to room temperature.
Cut it to desired shapes once it cools down.Serve Walnut Burfi Recipe with other burfis like Sing Paak Recipe (Spiced Peanut Burfi), and Jwarichya Lahyancha Chivda Recipe to your guests on festivals., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/sonisandhu22-gmail.com/walnut_burfi_recipe_new.JPG, 4
Ingredients: salt,green chilli,amchur (dry mango powder),mustard seeds,asafoetida (hing),cloves garlic,gram flour (besan),gawar phali (kothavarangai cluster beans),cumin seeds (jeera),coriander powder,turmeric powder,sunflower oil

Gawarphali Ki Sabzi Recipe -Cluster Beans Sabzi, 1/2 teaspoon Mustard seeds,1 Green Chilli,4 cloves Garlic,1 tablespoon Gram flour (besan),Salt - to taste,1/2 teaspoon Coriander Powder (Dhania),1/2 teaspoon Amchur (Dry Mango Powder),Asafoetida (hing) - a pinch,250 grams Gawar Phali (Kothavarangai / Cluster beans),1/4 teaspoon Turmeric powder (Haldi),1 teaspoon Sunflower Oil,1/2 teaspoon Cumin seeds (Jeera), 25, North Indian Recipes, To begin making the Gawarphali Ki Sabzi recipe, first wash and cut cluster beans into one inch size.
Add it to pressure cooker along with required water and cook for 2 whistles.Once the pressure releases, open the lid of cooker.
Drain excess water and keep aside the cooked cluster beans.Heat a heavy bottomed pan with oil, add mustard seeds and cumin seeds.
Once the cumin seeds splutters, add asafoetida, crushed garlic and green chilli.
Saute well for a minute.After a minute, add besan flour to it and mix well on low flame.
Let it cook for about 2 to 3 minutes.Now add the cooked cluster beans along with required salt, turmeric powder, coriander powder and amchoor powder.
Mix well and saute for a minute.Sprinkle little water and cook Gawarphali Ki Sabzi on medium flame until it thickens and the cluster beans are cooked properly along with besan.
Serve Gawarphali Ki Sabzi hot.Serve Gawarphali Ki Sabzi along with Panchmel Dal, Boondi Raita and Phulka for a weekday lunch., https://www.archanaskitchen.com/images/archanaskitchen/1-Author/swathynandhini/GAWAR_PHALI_KI_SABZI__CLUSTER_BEANS_CURRY_1600.jpg, 12