Warm up oil, crackle cumin and fry the chutney. Add tomatoes and the remaining spices. Mix well and cook for a minute or two. Add turiya. Combine well. Cover and cook.

You will see that turiya will release water as it gets cooked. Cook until the turiya is thoroughly cooked. The curry will also release oil when it gets cooked.

Garnish with chopped coriendar leaves and serve with rotli/bhakhri/rotla. It also goes well with khichdi.

Tip: 1. Choose fresh turiya that are not too thin nor too fat. Thin turiya will not have pulp within whereas fat turiya may have lots of seeds. 2. Ensure to peel all thick skin.

Variation: can also make mung dal and turiya curry or moong sprouts and turiya.