Instructions

1. In a saucepan, heat oil on medium for tempering.
2. Add dry red chili, as it browns, add mustard seeds and ajmo.
3. Once crackled add hing and turmeric.
4. Add the onions and sauté for a minute then add the val or soy chhip (see note below) and the seasonings.
5. Stir and add water.
6. Cook covered on medium heat until done, gently stir occasionally.
7. This shaak can be just moist or have some gravy.
8. If needed add more water.
9. Alternatively, pressure cook for 2 whistles, open immediately by releasing the pressure manually.
10. Garnish with chopped green onions.
11. Note: Soak frozen soy beans in hot water for 15 minutes and remove skin.