Ingredients

• 500 gm. Tindora

• 1 inch piece of ginger

• 2 cloves of garlic, optional

• 1-1 1/2 tbsp. oil

• 1/2 tsp. cumin or jeera seeds

• 1/4 tsp. black or yellow mustard or rai seeds

• Salt to taste

• 1/4 tsp. turmeric or haldi powder

• 1/4-1/2 tsp. chilli or lal mirch powder

• 1 tsp. coriander or dhania powder

• 1 medium tomato, cut into wedges

Instructions

1. Cut each Tindora lengthways, into very thin slices, 4-8 slices of each tindora.

2. Peel and grate ginger.

3. peel and chop garlic.

4. Heat oil in a wok or Karahi. Add cumin and mustard seeds.

5. When the seeds splutter, add ginger and garlic and stir fry for a minute.

6. Add Tindora, salt, turmeric, coriander powder and chilli powder. Stir and cook covered on medium heat, until tender.

7. Add tomatoes and stir fry on high heat, for a minute or two, until all water is absorbed and the vegetable looks shiny.

8. Serve hot with Chapatties and Dal.