Chop the chawli beans.

Pressure cook the chopped beans with a little salt and 2 tablespoons of water for two whistles. Immediately release the pressure.

Heat mustard oil in a kadai or wok.

Add ajwain and let it crackle.

Add chopped garlic and saute for a few seconds.

Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and amchur powder. Sauté until the tomatoes become mushy.

Add the cooked green chawli beans and jaggery. Add more salt if needed.

Stir well to combine and cook for 3-4 minutes.

Check the taste and adjust seasonings accordingly.

Transfer the Chawli ki Sabzi to a serving bowl.

Serve hot with phulka, dal fry, and yogurt.