Tindora masala (Dry curry)

First time I tasted tindora was at Chennai. At my house we never cook tindora. Tindora is rich in carotene and is good for sugar patients.

Ingredients :

Kovakkai / Tindora - 3 cups (cut lengthwise or in circles )
Onions- 1 large chopped finely
Tomato - 1 large
Ginger - small piece (chopped finely)
Garlic cloves - 2 (chopped finely)
Coriander powder- 1 tsp
Chili powder – 1/2-1 tsp or acc to taste
Turmeric powder- ¼ tsp
Salt to taste
Oil- 4 to 5 tsp
For seasoning
Mustard seeds- ¼ tsp
Jeera- ¼ tsp
Curry leaves - few
sounf

Wash and cut tindora either lengthwise or in circles. Heat oil in a pan and add mustards and then jeera , saouf and curry leaves. Then to it add onions, ginger and garlic fry it until its cooked. Then add tomatoes and fry it until its cooked. Then add tindora and all the masala items along with salt and add little water and close it with a lid. Once the tindora is cooked remove the lid and let it fry for few minutes depending upon the quantity and the pan you are using it to fry. This sabji goes well with rice and rotti.