Wash the tindora well. Pat them dry on a kitchen towel.
Trim of the ends. Cut it into half lengthwise.
Slice each half lengthwise. The slices should not be too thin or too thick.
Heat oil in a wide pan over medium heat.
When it is hot, add mustard and cumin seeds.
Add ginger and chilli paste and stir fry for a few seconds.
Add turmeric powder and asafoetida.
Add the sliced tindoras.
Add salt and the water. Mix well gently.
Cover the pan with a lid and lower the heat. Cook the vegetable for 10 to 15 minutes.
Mix the vegetable in between so that it does not get burnt at the bottom.
Cook till done and the tindoras appear dry.
Take the pan off the heat and add red chilli powder and coriander cumin powder.
Garnish with fresh coriander and serve it with roti.