Ingredients

1. Tindora – 400 gms
2. Olive oil – 2 tbsp
3. Mustard seeds – 1/2 tsp
4. Cumin seeds – 1/2 tsp
5. Dry chillies – 3
6. Garlic cloves - 2
7. Curry leaves – 15
8. Chilli powder – 1 tsp
9. Turmeric powder – 1/2 tsp
10. Ginger and garlic paste – 2 tsp
11. Water – 1/2 cup
12. Salt as per taste

Method

1. Preheat the vessel/kadai (non-stick) with olive oil, add mustard seeds, cumin seeds, dry chillies, let it splutter for few sec, add garlic and curry leaves, saute for 15sec.
2. Add dondakaya (tindora) mix well, sauté for 2 to 3min.
3. Add chilli powder and turmeric mix well, ginger and garlic paste add water immediately and cook till all the water is absorbed by closing the lid on medium flame in between sauté it, so that it is not burnt.
4. When there is no liquid in the vessel but still moisture is there, open the lid and cook till it is in dry form, cooked well and roasted.
5. The vegetable (dondakaya) has lost its moisture so it gets shrink and roasted well, crispy from the skin but still soft.
6. Switch it of when it is done, the consistency of frying depends on you how you want.
7. Serve hot with any dal and plain rice.

Notes

1. Can keep the lid open and cook when dry coconut mixture is added.
2. Reduce chilli powder as per your taste.
3. Can also avoid water, but need to cook on lower flame (simmer), as it leaves moisture by closing the lid. When cooked, open the lid and cook till it gives a roasting consistency you want.