Turya-Lil Vaal Shak

This recipe is a combination of turya (zucchini/squash) and lil vaal shak. I added turya to the pot since I did not have enough lil vaal for a whole meal. It's a long shot, but I guess we will see what happens ...

1/2 cup Lil Vaal
3 zucchini (aka turya), peeled and chopped into 1 inch cubes
2 small Roma tomatoes, pureed
1 onion, chopped
1/4 tsp asafoetida powder
5-6 garlic cloves, crushed
1 tsp ginger paste
1/2 tsp green chili paste
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tbsp sesame seeds
1 tsp ajwain seeds (or mustard seeds)
Lemon juice to taste
Salt to taste
Chopped cilantro for garnish
Shredded coconut for garnish

1. Peel the lil vaal and remove the lil vaal peas from their pods and keep aside.
2. Heat oil in pot. Add the ajwain seeds first. (If no ajwain seeds on hand, add mustard seeds instead.) When they begin to turn brown, add onions, garlic, ginger, and green chili paste. Sautee for 2-3 minutes.
3. Add the pureed tomatoes and salt next. Let tomatoes cook for a few minutes until the oil begins to leave sides of pan.
4. Now, add the cubed zucchini and lil vaal peas along with the following dry spices: turmeric powder, red chili powder, coriander powder, sesame seeds and 2 cups of water. Bring to a boil on medium heat.
5. After about 5-7 minutes, reduce heat to low and let continue to simmer. Check to see if turya and lil vaal are cooked completely. Taste and adjust seasoning.
6. Garnish with lemon juice, chopped cilantro and shredded coconut and serve hot with rotis.

I made this curry free handedly in a pot, but you can also make the same in a pressure cooker and cook for a few whistles.

For dinner tonight, we will be having the this Turya-Lil Vaal Shak with a side of Rotis, Lemon Pickle and Eggless Cole Slaw. Enjoy!