1. Cut each tindora into half lengthwise, then make another lengthwise cut in each half - you will end up with 4 long thin pieces. To make curry for two, for one decent serving, you have to cut at least 15 to 20 tindoras.

2. In a pan, heat one teaspoon of peanut oil, do the popu or tadka (toasting mustard seeds, cumin, minced garlic and curry leaves).

3. Add the cut tindoras, sprinkle turmeric, salt and red pepper flakes to your taste. (Sometimes I also add dry coconut powder.) Mix them once, cover and cook for about 5 minutes. Remove the lid, then sauté openly for another 5 minutes or until the veggie reaches the crunchy consistency you desire.

Serve hot with chapatis or with rice and dal.