Cut the top and bottom edges of the Cluster beans and chopped in small pieces. Wash in running water.
Heat oil in a Pressure cooker on high flame. Add asafoetodia and cumin seeds. Saute, when it cracked add ginger and green chilly saute for 3o seconds. Now combine salt, coriander powder, red chilly powder and 1 tablespoon water. Mix well. Close the lid.
Cook on high flame apply a whistle and on low flame switch off the gas with three whistles.
Churn the yogurt. When the pressure is released remove the lid. Chek the Cluster beans, if it cook mix yogurt on low flame. Stir continuously until its liquid dry up. Turn off the heat. Add gram masala. Now Yogurt Cluster Beans is ready to serve. Take it out in a serving bowl.
