INGREDIENTS -
85g of fresh ginger peeled
whole green chilies
450g of fresh tindora
60ml of cooking oil
1/2tsp of cumin seeds
1/2tsp of black mustard seeds
1/4tsp of asafoetida
2tsp of tomato puree
salt to taste
1/2tsp of turmeric powder
1tsp of chilli powder
1tsp of garam masala
4tsp of soy sauce
300ml of water
1 fresh tomato cut into small pieces for garnishing

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

Cooking and preparation time 20 minutes & serves 4