Ingredients:

• 1 cup pearl barley (soaked overnight and cooked with a little water and salt)
• 1/2 zucchini, sliced
• 5 garlic cloves, finely chopped
• 1 tbsp fresh coriander, finely chopped
• 1 large onion, sliced
• Fresh ajwain leaves (optional)
• 9-10 cherry tomatoes, halved
• 1 ½ cup water
• 2 tbsp oil for cooking
• Salt to taste
• Black pepper powder to taste
• Red chili powder to taste
• 3/4 cup tomato puree

Method:

• Cook soaked barley with water and salt. Set aside.
• Heat oil, sauté garlic and onions till golden.
• Add zucchini slices, cook for 4-5 minutes.
• Toss in cherry tomatoes, cook until softened.
• Pour in tomato puree, cook for 5-6 minutes.
• Season with salt, pepper, chili powder, and ajwain leaves (optional).
• Mix in cooked barley, add water to adjust consistency.
• Garnish with fresh coriander.
• Serve warm.