Giloda / Tindora
1 lb Tindora - washed, cut of top and bottom and slices in rounds (thick as a pound coin)
Spice mix - mix together
2 tsp coriander
1 tsp cumin
1 & 1/2 tsp turmeric
1 tsp red chilli powder
2 tsp salt
To Cook
3 Cloves Garlic, 3 Green Chillies chopped fine
½ tsp Mustard Seeds
½ tsp Cumin Seeds
Pinch of Hing
2 tbs oils
To a large pan add the oil on high heat, soon as it’s hot add the seeds and a pinch of Hing, stir for 30 seconds and add the garlic/chilli. Stir for 30 seconds and add the tindora, mix well turn the heat to low and then add the spice mix, fry until the spices are fully mixed in and toasted, then add 1/2 cup of water.
Cover and allow to gently simmer - stir every 10 mins (add water little as needed so it does not burn) check after 25-30 mins, once they are tender remove the lid turn the heat up to medium and stir fry till until desired texture (my preference is about 10/15 mins)