Wash and cut valor papdi into medium-sized pieces (refer to the video).

Remove the upper part of ringan and make cross slits on it.

In a bowl, add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder, and a pinch of salt. Mix well and stuff a little masala into the slits of the ringan. Keep it aside.

In a pressure cooker, heat 3 tbsp oil and add 1 tsp ajwain, a pinch of hing, and ¼ tsp turmeric powder. Mix well.

Add valor papdi, ringan, ¼ cup green peas, ¼ cup green tuvar, and salt. Mix well and sauté for 2 minutes.

Add ½ cup water and mix again. Cover the lid and pressure cook the sabzi on high flame for 2 whistles. Do not overcook it.

In a mixer jar, add 2 green chillies, 1-inch ginger piece, ¼ cup green garlic, some coriander leaves, and ½ cup chavanu. Grind it into a coarse paste without adding water. Keep it aside.

In a kadai, heat 4 tbsp oil and add 1 tsp cumin seeds, some curry leaves, 1 bay leaf, and 2 dry red chillies. Sauté them.

Add the masala paste and sauté until oil releases from its sides.

Lower the flame and add ½ tsp turmeric powder, 1 tbsp coriander powder, 1 tbsp red chilli powder, and 1 tsp kitchen king masala. Add some water and sauté the masala.

Add ½ cup tomato puree and salt to taste. Sauté well.

Add the valor and ringan from the pressure cooker and mix well.

Add ½ cup hot water and mix again. Cover and cook the sabzi on low flame for 5-7 minutes.

Add 1 tbsp jaggery and 1 tsp lemon juice. Mix well.

Garnish with coriander leaves.

Ringan Valor Nu Shak is ready to serve with roti or bajra rotla.