Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida, cloves and bay leaf and stir for a few seconds. Add the onions, carrots, french beans and salt and sauté them for 4 to 5 minutes. Add the varagu and matki sprouts along with the turmeric powder, chilli powder and coriander powder and mix well. Add approx. 2 1/2 cups of water, cover and cook over a medium flame till the varagu and matki are cooked. Serve hot with low fat curds or jamun raita.