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Toraiya                  1 kg (roughly chopped)

Onions                  2 medium (slices)

Tomatoes             4 medium (roughly chopped)

Green chilies        3 to 4 (whole)

Cumin (zeera)      ½ teaspoon

Red chili powder ½ teaspoon

Salt                         1 teaspoon or to taste

Oil                          ½ cup

Sauté onion and zeera in oil till light golden color.

Add toraiya, tomatoes, green chilies, red chili powder, salt and ½ cup water.

Cook in low flame until tender.

When toraiya is tender fry them on high flame.

Garnish it with slices of green chilies and chopped coriander.

Serve with chapatti.