Wash the tindora, chop off the corners and cut lenthwise and keep aside. Heat oil in a iron skillet temper mustard, cumin and split black gram with little asafoetida powder, fry diced onions and garlic until they turn slightly brown. Add the tindora pieces along with turmeric, red chilli powder, dhania powder, crushed red pepper flakes and salt. Cook for about 5 to 8 minutes until they turn tender, do no over cook, leave them little crunchy, garnish with chopped corrainder and curry leaves.