Heat 2 tbsp of oil in a deep pan. Once hot, add ajwain seeds/carom seeds and let it splutter. Add pinch of asafetida.
Add clean, washed and chopped guvar (cluster beans) to the pan and mix it well. Let it cook for 3-4 minutes on medium heat.
Add 4 cups of water and all the spices listed under the curry ingredients. Let it come to boil.
Once boiling, cover and let it cook for 3-5 minutes.
After 3-5 minutes of cooking, it's time to make the dhokli (dumplings) and add to the curry.
Check the dhokli dough consistency by kneading the dough for a minute or so right before making dhoklis. It should be soft enough to make it with your hands only, no rolling of dhokli is required in this recipe. If the dough is too hard, the dhoklis will be hard as rocks, if the dough is too soft the dhokli will not hold in the curry. So make sure the dough is firm enough to hold the shape and also not too hard at the same time. Use water to make it softer if its too hard.
For each dhokli, Take a drop or two of oil in your hand and rub it between palms. Take tiny amount of dough (as tiny as edamame bean, sorry could not think of anything else) and roll it to make a small ball.
Flatten it a little by lightly pressing between palms.
Make a dent in the middle using your finger. Drop the tiny dhokli (dumpling) in the boiling curry.
Repeat the previous step until you make dhoklis out of all the dough. Once dhoklis are dumped into the boiling curry, add 1 tbsp of oil to the pot and carefully mix.
Cover the pot and let the guvar dhokli cook on low/medium heat for 20-25 minutes, making sure it has enough liquid in it, if not add little water at a time to get right runny consistency.
Check on the dhokli by tasting it, it is done if the dhokli dose not taste like raw dough. FIx the amount of spices and salt by adding more if needed.
Drizzle some oil on it and serve it hot!