Rinse the cluster beans in lot of water and drain them

Gently break/ cut one end of the bean. If needed string them by pulling the string lengthwise.

Repeat the same with both the ends. Cut them to ½ to ¾ inch sized pieces. I usually hold a bunch of them and chop at one time.

Add them to a bowl and pour water. Cover it.

Pressure cook for 3 whistles by placing the bowl in the cooker. I do it for 10 mins along with my rice in Instant pot.

Meanwhile heat oil in a pan. Add mustard and cumin.

When they splutter, add curry leaves, onions and chilies.

Saute and fry the onions until deep golden to light brown.

Then add ginger garlic paste and saute for 30 to 60 seconds.

Stir in red chilli powder, garam masala, salt and turmeric.

When the pressure releases from the cooker, remove the cluster beans and check.

Option 1 - If the beans are firm yet cooked correctly then transfer the cooked cluster beans along with the stock to the pan. Stir and cook covered on a medium flame until all the water evaporates.

Option 2 - If the cluster beans overcooked, then just pour the stock to the pan. Cook until the water is almost absorbed by onions. Then just stir in the cooked cluster beans and stir fry for a while until the masala blends well.

Cluster beans should be soft cooked yet should hold shape and not turn mushy. Check salt and add more if needed.

Serve goruchikkudu curry/fry with rice, ghee & rasam.