Ingredients:
A pinch of Mustard seeds
A pinch of Cumin seeds
2 – 3 dried red chili
3 – 4 curry leaves
½ an onion – sliced
1 green chili – sliced in 4 pieces
Around ½ lb of tindora – cut in circles
½ tsp Red chili powder (or as per taste)
¼ tsp Cumin powder
¼ tsp Coriander powder
¼ tsp Turmeric powder
Salt to taste
Method:
Add oil to wok
Add mustard and cumin seeds and let it sputter
Add red chilies and curry eaves
Add the sliced onions and sliced green chili
Let it cook till the onions turn translucent
Add the spices
Cut tindora into small circular pieces discarding the edges (A lot of people slice them but it reminds me of bugs so I don’t lol)
Add the tindora pieces and mix well
Slowly add ½ a cup of water
Cook till all the water is dried up and tindora is cooked
Serve hot with roti/chapatti or rice
Tindora is a bit khata (sour) so it tastes really good with something bland like roti.
Eat with the Monk 
I had to google tindora, so thanks for introducing it.
Looks like a very tasty recipe! 🙂
Oh I am on a quest to try new vegetables hence this was my first time making it as well 🙂 Thank you for your comment. It tasted really good.. I enjoyed it a lot.