Rinse, pat dry and chop the head and tail of the cluster beans. Further chop them to 3 to 4 inch pieces. In a deep bottom pot on medium heat, add in oil of choice. Second, add in mustard seeds, and asafoetida.
When the mustard seeds splutter add in chopped garlic. Further stir and let the garlic turn fragrant and golden about 30 seconds. Furthermore, add in all the spices (ground cumin, ground ginger, ground coriander, Kashmiri chili powder, ground turmeric) and salt. Stir
Quickly add 1/4 cup water and stir well to prevent the spices from burning.
Add in the gawar and stir well. Further add in 1 tbsp water and roasted and crushed peanuts.
Lower heat and cover and cook on low heat for 20 minutes or until the gawar is cooked.
