Rajasthani beans curry

Last sunday I was in no mood to cook. But this recipe posted on the Facebook page "Chef At Large" by Mr.Narendra Gupta - "Gwarfali ki Rajasthani subzi" had to be tried. It sounded sooo easy. And when I made it, the house was filled with the most appetising aroma.

Original recipe had used 'kothamara' (gowraphalli / cluster beans) , I used 'kovakka' (tindora) instead. Feel free to try out this recipe with 'achinga' (string beans) too.

Ingredients:
String Beans or Cluster beans or Tindora - cut into 2 inch long pieces - 1 cup
Curd - 1 cup
salt
Turmeric powder - 1/4 tsp
Chilli powder -1 tsp
Coriander powder - 1/2 tsp
Garlic crushed - 4 cloves
oil - 2 tbsp
Ajwain / Carom seed / ayamodakam - 1/2 tsp
Coriander leaf for garnish.

Method:
Mix together the curd, crushed garlic, salt, turmeric powder, chilli powder and coriander powder.
Heat oil in the pressure cooker. Splutter the ajwain and add the curd mixture. It will curdle almost immediately. Boil for 1 minute and add the vegetables in with 1/2 cup water.
Pressure cook - 1 whistle for string beans and cluster beans; 2 whistles for the tindola.
When the pressure goes, open and serve hot garnished with coriander leaves.