Slice off the ends of the turia. Taste the flesh to make sure that the turia are not bitter.
Peel the turia using a peeler. I like to leave the peel in some parts of the turia to give body to the vegetable.
Wash the turias before chopping. Cut them into chunks.
Heat oil in a wide pan over medium heat.
When the oil is hot, add fenugreek, mustard and cumin seeds. When the seeds begin to sizzle, add garlic.
Stir fry the garlic for a few seconds. Add chilli and ginger paste. Stir fry for a few seconds.
Add hing and turmeric powder. Mix and immediately add the turia chunks and peas.
Add salt and mix the vegetable well. Cover the pan and lower the heat.
Cook till the turia are done. After 5 minutes check on the vegetable. If there is not much water, then you may need to add some for the turias to get cooked. Don't add all of the ¼ cup. Just add a bit. You can add the remaining if required later.
When the turias and peas are cooked add the coriander cumin powder and fresh coriander. Mix well.
Serve the vegetable with parathas, chappatis or rice.