Heat oil in kadhai
add zeera, mustard seeds, it should crackle, remove from heat, add haldi, red chili powder. Add tindora. Cook for 2-3 min.
Add salt. Cook for 2 min. Cover and cook on med-low. After about 20 min, stir, release some of the steam/moisture, then cover and continue cooking on med-low. Occasionally remove lid to prevent too much water from condensing.
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