Wash and de-string the cluster beans/guvar and chop into medium size pieces.
Pressure cook with a glass of water for 3 whistles.(check note)
Open the cooker and drain the beans in a colander to drain off all the water,no need to press and squeeze the water from the beans.
Heat oil in a pan and add asafoetida and ajwain ,fry till golden in colour
Now add green chili and saute for few seconds.
Add turmeric, boiled guvar phali and salt and saute for a minute.
Take curd in a bowl and mix sugar, chili powder, coriander powder and fennel powder and mix well.
Add the yoghurt mix in the pan and mix with the guvar phali and let it cook on low heat for 2-3 minutes.keep stirring in between.
When the gravy thickens then remove it from the heat.
Serve hot with rice or any Indian bread of your choice.