A favourite Indian recipe with a vegetable that is Indian in origin
To serve: 4

250 gms Gherkins (tindora/tindli, thinly sliced)
2 tbsps Oil
1/2 tsp Mustard seeds
Asafoetida a pinch
1˝ tsps Coriander powder
1˝ tsps Cumin powder
1/2 tsp Turmeric powder
2 tbsps Jaggery (grated)
Salt to taste

Heat oil in a kadai, add mustard seeds and asafoetida. When it starts to crackle add tindora slices and sauté on low heat for five to seven minutes. When cooked add all the masala powders, jaggery and salt and cook on high heat for two to three minutes. Remove from heat when crisp and serve hot.