Heat Oil and Temper: Place a pan on the stove on medium heat and add the oil. Once hot, add the mustard seeds and let them splutter.

Sauté Aromatics: Add the cumin seeds, asafoetida (hing), curry leaves, and chopped onion. Sauté until the onion turns lightly golden.

Add Ginger-Garlic & Tomato: Stir in the crushed ginger-garlic and cook until the raw smell disappears. Then, toss in the chopped small tomato and sauté for a minute.

Spice it Up: Lower the heat. Add the turmeric powder, Kanda Lasun Masala, and salt to taste. Mix the spices well with the onion-tomato base.

Mix the Cluster Beans: Add the chopped cluster beans (gavar) to the pan. Stir thoroughly and sauté on medium heat for 1 to 2 minutes so the masala beautifully coats the beans.

Add Hot Water & Cook: Pour in about 1 glass of hot water to create that perfect semi-dry (lapthapi) consistency. Cover the pan with a lid and let it cook on low heat for 5 to 7 minutes.

Add Finishing Touches: Open the lid, give the curry a quick stir, and sprinkle in the freshly chopped coriander leaves. Add the roasted peanut powder for extra flavour and thickness.

Simmer and Serve: Mix well, cover the pan again, and let it simmer for another 2 to 3 minutes on low heat. Turn off the heat, and your delicious Maharashtrian Gavarichi Bhaji is ready!