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Tindora nu shaak

 Wash tindoras and remove stems on both ends. Thinly slice them (lengthwise). Apply a bit of salt. Heat oil, add mustard seeds, hing and add the tindora. Stir fry for a minute or so, cover and let cook on simmer. Add peeled and sliced potato (I had a parboiled one that I used, which worked really well). In a small bowl, mix together some fresh grated coconut, cilantro, turmeric, red chilli powder, dhania-jeera powder, and sugar to taste. Once the tindora are semi-cooked, add the masala mix to the pot, and cook everything together for a few minutes. Serve hot with fresh rotlis.  

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