1 lb. Tindoras – cut into quarter pieces [cut into two halves then into another halves]
1 medium size onion – chopped into small pieces
1 small size tomato – cut into small pieces [almost diced]
3 large garlic cloves – minced
3/4 inch cube fresh ginger – minced
1/2 teaspoon turmeric
1 Tablespoon chili powder [red pepper] or 1 1/2 TSP for extra spicy.
1 teaspoon garam masala
1/3 cup vegetable oil
1 ½ teaspoon salt
1/3 cup green coriander – chopped
Heat oil over med heat for 1 to 2 minutes.
When hot, add minced garlic. Give a stir.
Add chopped onion. Stir.
A minute later add ginger. Give a good stir.
Add tomato. Stir well.
Heat the contents for 1 more minute – stir occasionally.
Now add turmeric. Stir.
Continue heating for another 2 minutes and stir occasionally.
Add garam masala. Stir.
Add chili powder. Stir.
Add tindoras. Give a good stir and cover the pot.
Heat the contents for another 2 minutes – stir occasionally.
Add salt. Stir.
You will see oil being released [separated] from the contents.
That is the indication tindoras are done.
Then turn the heat off.
Garnish the contents with chopped green coriander.