Simple Tindora Sabzi (Dry Curry)

1. 1
   prep

   Prep the tindora.

   Wash 500g tindora thoroughly. Trim off both ends. Slice each tindora lengthwise into 4 thin strips. If time is short, slice into thin round discs instead. Set aside.

   TIPChoose firm, bright green tindora that snap when bent — soft ones have tough seeds inside.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat 2 tbsp oil in a heavy-bottomed kadai or pan over medium heat.

   2.Add ½ tsp mustard seeds and let them splutter (30 sec).

   3.Add ½ tsp cumin seeds and a pinch of hing. Sauté until fragrant (10 sec).

   TIPKeep the heat medium — hing burns quickly and turns bitter.
3. 3
   fry · ~16 min

   Add tindora and cook until tender.

   1.Add the sliced tindora to the pan. Stir well to coat with the tempering oil.

   2.Add ¼ tsp salt, a pinch of turmeric, ½ tsp red chili powder, and 1 tsp coriander powder.

   3.Mix everything together until the spices evenly coat the tindora.

   4.Cover and cook on low heat for 10-12 minutes, stirring once or twice. The tindora will release its own moisture — no water needed.

   5.Uncover and increase heat to medium. Sauté for 3-4 minutes until any remaining moisture evaporates and the edges look lightly crisped.

   TIPDon't add water. Tindora releases enough moisture to cook itself. Adding water makes it mushy.
4. 4
   mix

   Finish with amchur and adjust seasoning.

   Turn off the heat. Sprinkle a pinch of dry mango powder over the sabzi and toss well. Taste and add a tiny pinch more salt if needed — the amchur adds tang so salt will feel more pronounced.

5. 5
   garnish

   Garnish with coriander and serve hot.

   Transfer to a serving bowl. Scatter 2 tbsp chopped coriander leaves on top. Serve immediately with roti, paratha, or as part of a dal-rice meal.

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