Ingredients:

• 85 g – fresh Ginger
• Green chillies – 4
• 450 g – fresh tindora
• 60 ml – of cooking oil
• 1/2 tsp Cumin seeds
• 1/2 tsp – black Mustard Seeds
• 1/4 tsp – Asafoetida
• 2 tsp Tomato puree
• Salt to taste
• 1/2 tsp – Turmeric powder
• 1 tsp – chilli powder
• 1 tsp – Garam Masala
• 4 tsp – of soya sauce
• 300 ml – water
• 1 – Tomato

Method:

1. Grind garlic, ginger, and green chillies into a fine paste.
2. Cut each fresh tindora into four pieces.
3. Heat the oil in a large pan, add the cumin, black mustard and asafoetida. Fry for a few seconds.
4. Add the cut tindora, garlic and ginger paste, tomato puree, salt, turmeric powder, chilli powder, garam masala and soya sauce.
5. Stir and cook for 2 minutes.
6. Add the water bring to boil and simmer for about 7 minutes.
7. Transfer the contents to a serving dish and garnish with tomato.

Recipe courtesy of Gayathri