Ingredients 

• 85g of fresh ginger peeled
• Whole green chilies
• 450g of fresh tindora
• 60ml of cooking oil
• 1/2tsp of cumin seeds
• 1/2tsp of black mustard seeds
• 1/4tsp of asafoetida
• 2tsp of tomato puree
• Salt to taste
• 1/2tsp of turmeric powder
• 1tsp of chilli powder
• 1tsp of garam masala
• 4tsp of soy sauce
• 300ml of water
• 1 fresh tomato cut into small pieces for garnishing

• Grind garlic, ginger, and green chillies in a fine paste. 
• Cut each fresh tindora into four pieces. 
• Heat the oil to a high temperature, in a large pan, and add the cumin, black mustard and asafoetida. Fry for a few seconds. 
• Add the cut tindora, garlic & ginger paste, tomato puree salt, turmeric powder, chilli powder, garam masala and soy sauce. Stir and cook for 2 mints. Add the water bring to boil. Reduce the heat, cover the pan and simmer gently for about 7 mints. 
• Garnish with tomato.