Wash, rinse and drain the tindoras.
250 gm Tindora (Ivy Gourd)
Chop off the ends and cut them into thin slices lengthwise.
Heat some oil in a pan. Add cumin seeds & heeng (asafoetida) and fry till the cumin seeds start to splutter. Add dried red chillies, finely chopped green chillies and curry leaves.
1 Teaspoon Cumin Seeds (Jeera), 3-4 Whole Dried Red Chillies, 6-7 Curry Leaves, 1-2 Green Chillies, 1/4 Teaspoon Heeng (Asafoetida), 1 Tablespoon Cooking Oil
Add the thinly sliced tindoras to the pan.
Then add haldi, red chilli powder, garam masala, coriander powder and salt.
1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Coriander Powder (Dhaniya Powder), 3/4 Teaspoon Salt
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.
Mix in some chopped coriander and a drizzle of lemon juice. Tindora Fry is ready. Serve it hot with any main course meal of roti or rice.
1 Teaspoon Lemon Juice, 2 Tablespoons Coriander Leaves (Cilantro or Dhaniya)