3 cups sliced tindora
1 Tbs cumin coriander powder
2 Tbs coconut powder
1/2 tsp Chilli powder ( Adjust it acc. to your spice level)
1 Tsp mustard seeds
1 Tbs oil
2 Curry leaves
1&1/2 Tsp salt ( Adjust acc.)
Heat pan with oil. Add mustard seeds to it. Once they start jumping add curry leaves & tindora to pan. Sprinkle salt and close it with a lid. Allow it cook for 10 mins. ( In general Tindora takes a little more time to be cooked) Once the tindora is cooked well add chilli powder, cumin corriander powder & coconut powder to pan. Fry them for 5mins & switch off heat.
Curry is ready to be served with rice.
Note: Add onions to curry for more flavor....