Wash the valor. Snap the ends and remove them. Split open the pod. Snap into nearly 1 inch pieces. Check for wiggly worms.
Cut the brinjal into medium cubes and leave in the water till required.
Chop the garlic finely.
Mix the valor, peas and brinjal.
Heat oil in a wide pan.
Add mustard, carom seeds. When they splutter, add asafoetida and garlic. Stir fry the garlic till it just begins to turn pink.
Add turmeric powder, chilli and ginger paste. Mix well.
Add the vegetables.
Add salt and sugar and mix well.
Cover the pan and cook the vegetable over low heat.
Usually the water that comes out from the valor and brinjal is enough, but if the vegetable begins to stick to the pan, add ¼ cup of water.
Cook till the vegetables are done. Add coriander cumin powder. Mix well.
Garnish with chopped fresh coriander.
Serve with dal and hot chappati.