4 - 5 Tindas cut in quarter pieces,
1 Tbsp Oil,
1\8 Tsp Cumin powder,
1 - 2 Pinch Hing\ Asafoetida,
1\4 Tsp Turmeric powder,
1 Tsp Coriander powder,
1\2 Tsp Red chilly powder,
1\2 Tsp Mango pickle's masala with its few drops of oil,
Salt to taste.
Wash , peel and cut the tindas into quarter pieces.
Put a thick bottom pan or kadai to heat.
Add oil, cumin seeds and asafoetida, then add the cut
pieces of tinda.
Stir and add salt, turmeric powder also.
Try adding 1 - 2 teaspoon water here also.
Cover n cook with water on the lid on low flame.
When appear soft add rest of the masalas, mix well.
Serve with a garnish of coriander leaves..