Peel skin of turiya. Cut it into medium size pieces and make slits into the center. Keep it aside.

In a bowl, add crushed peanuts, sev, salt, turmeric powder, red chili powder, coriander powder, cumin powder, jaggery, lemon juice, coriander leaves, and oil. Mix well. Masala is ready.

Now stuffed turiya with masala and keep it aside.

Then in a mixture jar, add onion, tomato, green chili, ginger, and garlic. Grind it into a smooth paste. Keep it aside.

For sabzi, in a pan, add oil, cumin seeds, dry red chili, bay leaf, and hing. Sauté it.

Now lower the flame, add turmeric powder, red chili powder, coriander powder, and some water. Sauté masala till oil separates from its sides.

Then add tomato-onion paste and salt. mix well and sauté gravy till oil separates from its sides.

Now, add1 a cup of water and mix well. Then lower the flame, and place a bowl with water into the center of the pan. (refer to video)

Then take a plate and arrange stuffed turiya on it.

Cover and cook sabzi for 12-15 minutes on low flame till turiya is properly steamed.

Remove lid and take out steamed turiya plate from pan and cool down. Also, add some water to the gravy.

Now add garam masala and kasuri methi into gravy masala and mix well.

Then add steam and stuffed turiya into the gravy and sprinkle some leftover masala on it. do not mix it.

Cover and cook sabzi for 5 minutes on low flame, till turiya, absorbs gravy flavor.

Mix well and Garnish with coriander leaves.

Serve sev turiya nu shak with roti or steamed rice.