Wash the tindas and peel with the help of a vegetable peeler.

Chop the tinday into cubes or make slices of medium thickness.

Grind tomatoes and green chilies to make a paste.

Heat oil in the pressure cooker and add cumin and fennel seeds.

When seeds start crackling then add the asafoetida, tomato puree and all the dry spices.

Saute and cook till oil start separating from the tomato masala.

Now add chopped tinda in the pressure cooker and stir fry for a minute.

Add about 1/3 cup of water in the cooker and mix well.

Pressure cook on medium heat for 3 whistles or till it cooks completely but does not get mashed or pulpy.

When the pressure in the cooker cools down completely then open it and add chopped fresh coriander or cilantro

NOTE- If you want to make a dry curry or want more gravy then adjust the quantity of water accordingly. You can also add chopped tomatoes instead of making puree of tomatoes.

Serving suggestions - Best served with roti, poori or rice.