Soy bean curry with pumpkin and zucchini

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As I always say, there is no right way to cook. My take is to mix and match flavors, vegetables and seasonings.
This recipe was born out of what was in my fridge yesterday and it was sensational. Apart from being full of protein, it tastes awesome.
Feel free to do vegetable combinations, here I’ve used pumpkin and zucchini, eggplant and tomato, mushroom and eggplant, capsicum and mushroom, carrot and zucchini, bottle gourd and white pumpkin would all marry well too.

Pumpkin 2 cup cubed
Zucchini 2 cup cubed
Soya beans (endameme) 1 cup (I use frozen)
Tomato 2
Onion 1/2
Asafetida 1 pinch
Cumin pd 1 tsp
Coriander pd 2 tsp
Chilli pwdr 1 tsp
Salt
Oil

Puree tomato and onion coarsely.
In a wok, add oil, pureed mixture and asafetida. Cook till raw smell leaves.
Add the zucchini and pumpkin and all the masalas and mix well. Cover and cook till the oil starts oozing from the mix. Next add the beans and about 1/2 cup water and salt. Cover and cook till beans are soft and cooked.
Serve with roti or steamed rice

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