Clean turiya and remove ridges and cut length wise. Add salt to taste, 1/2 teaspoon turmeric, 1/2 tablespoon chilli powder and 1 tablespoon cumin and coriander powder and mix.

In a food processor add 1 onion, kasoori methi, yogurt, garlic, cashews and ginger and grind to a fine paste. Add the paste to turiya and mix. Set aside.

In a pan add 3 tablespoon oil and add cumin, mustard seeds and ajwain seeds. Once it starts fluttering add asafoetida and one sliced onion and sauté for a minute. Add in chopped tomatoes. Add in 1/2 teaspoon of turmeric and 1/2 tablespoon of chilli powder.

Cook for a minute and add the turiya. Mix well and add 1/2 cup of water. If required add more salt to your taste and 1 teaspoon sugar if preferred. Pressure cook for 2 whistles.

Once the pressure is released transfer in serving bowl and garnish with fried coriander.
Enjoy with rice, roti, paratha, naan etc.