n 1. Wash the tindora and cut into pieces. For cutting, initially slit the tindora vertically into two pieces, then cut them horizontally to make four pieces from each tindora.nn  nn 2. In a pressure cooker heat oil on medium heat, when its ready add the cumin, fennel and fenugreek seeds.nn  nn 3. when they start to crackle  reduce the heat and add the asafoetida, green chillies and turmeric.nn  nn 4. Now add the tomato puree, red chilli and coriander powders, mix well and cook till oil seperates from the gravy. Mix in between.nn  nn 5. Add the cut tindora, salt and fry for 5 - 7 mins on medium heat.nn  nn 6. Add around 1/2 cup of water and pressure cook for 3 whistles.nn  nn 7. After the pressure is all gone, cook the curry on medium heat to desired thickness.nn  nn 8. At the end add the coriander/ cilantro leaves and serve hot with jowar roti or wheat roti.n