Tinda - 8-10 medium sized ones (approximately - 500 grams)
Green chilies, chopped - 2 (adjust according to taste)
Ginger, grated - 1 teaspoon
Green coriander, chopped - 2 tablespoon
Curd / Dahi - 3 tablespoon
Asafoetida - a pinch
Cumin seeds - 1 teaspoon
Coriander powder - 1 teaspoon
Fennel powder (Saunf) - 1 teaspoon
Red chili powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Garam Masala powder - 1/4 teaspoon
Salt - to taste
Oil - 2 tablespoons
Wash and peal the tindas, trim the top and bottom and chop them lengthwise.
Heat oil in a kadhai, add the cumin seeds, once they start to release aroma add a pinch of asafotida followed by the chopped tindas and mix well fry for a minute or two.
Add the coriander powder, fennel powder, red chili powder and turmeric powder, mix well and fry for a couple of minutes. Add salt, cover and cook for 2-3 minutes.
Add the grated ginger and chopped green chilies, cover and continue cooking until the tindas are tender.
(Green vegetables have enough water content and can cook in there own juices, however if you feel that the tinda is getting too dry and the spices are sticking to the bottom of the kadhai, add 2-3 tablespoons of water, cover and continue cooking)
Once the tindas are almost done add the beaten curd and Garam Masala powder. Mix well and cook for 2-3 minutes. Turn off heat add the freshly chopped green coriander, mix well.
Serve hot with Garma garam Chapatis or Parathas.