Ingredients:
250 gms teende,
1 large onion, cut into half and then sliced,
1 large tomato, cut into half and then sliced,
1-2 tsp cumin seeds (jeera),
2 pinches of asafoetida (heeng),
1/4 tsp turmeric powder,
3/4 tsp red chilli powder,
Salt to taste,
Oil,
Water,
Chopped coriander leaves to garnish.
Method:
Wash and scrape the skin of teende, then cut each teenda into half and then each halve further into 4 vertical pieces. In a pan, heat some oil, add jeera and when it splutters add asafoetida and onion. Fry on a low flame for few minutes. Then add turmeric powder and red chilli powder. Fry for a minute, add tomato slices, mix, cover and cook for 2 minutes so that tomatoes become soft. Then add cut teendas, add little water only enough for teendas to cook, mix well, cover with lid and cook for 10-15 minutes. Uncover and mix the vegetable in between. Garnish with chopped coriander leaves and serve with rotis or parathas.