Ingredients:

tinda 1/2 Kg.( small size)
onion 1/2 cup chopped
garlic paste 2 teaspoons
ginger paste 1 teaspoons.
tomatoes 45 medium size & chopped. (paste).
salt1 teaspoon full for marination
oil 1/2 3/4 cup
coriander powder 2 teaspoons
red chili powder 3/4 teaspoon
red crushed chillies 3/4 teaspoons i.e lal kuti mirch
haldi 3/4 teaspoon
black pepper 1/4 teaspoon
salt 1 teaspoon or according to your taste
white zeera 2 teaspoons
vinegar 34 tablespoons
coriander leaves for garnish (dhanya)
green chillies whole for garnish
kasoori methi

Preparation:

First of all peel off the tinda & prick them with a fork now add salt for marination & put aside for 10-15 minutes.Now in wok heat oil & fry tindas till light golden brown,now take them out & put them aside .In the same oil add onions finely chopped like in omelet,
suate them,keep stirring & when they are transparent and soft then add garlic paste,stir & add garlic paste stir well for 2 minutes.
Now add coriander powder,red chili powder & red crushed chillies,stir continuously, and add zeera,haldi, black pepper, add tomato chopped & keep stirring till the water of tomatoes dries & changes its color & oil separates from the paste.Now add fried tindas,vinegar,salt & green chillies,coriander leaves,& kasoori methi & mix well & put it for simmer for about 10 15 minutes till the excess water dries.The masala should not be thin or liquidly,it should be thick & stick to the tindas.
SERVE HOT WITH CHAPATI OR ROTI.

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