Wash, rinse and drain the tindoras.
250 gm Tindora
Chop off the ends and cut them into thin slices lengthwise.
Heat oil in a pan and add cumin seeds. Fry the cumin seeds till they start to splutter. Add dried red chillies, curry leaves, finely chopped green chillies & a pinch of heeng and fry.
1 Teaspoon Jeera (Cumin Seeds), 3-4 Dried Red Chilli, 6-7 Curry Leaves, 1-2 Green Chillies, 1/4 Teaspoon Heeng (Asafoetida)
Add the thinly sliced tindoras to the pan.
Add haldi, red chilli powder, garam masala, coriander powder, salt and lemon juice.
1/2 Teaspoon Haldi (Turmeric Powder), 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Dhaniya Coriander Powder, 3/4 Teaspoon Salt, 1 Teaspoon Lemon Juice
Stir fry the vegetables on a high-medium flame for 3-4 minutes. Then cover with a lid and cook on low flame, stirring occasionally for 15-20 minutes till cooked. Tindora Fry is ready. Serve it hot with any main course meal of roti or rice.