Wash tindora and dry it completely. cut the head and tail (top and bottom part) and discard them. Cut the tindora vertically into half and then make thin slices out of it. Chop all of them the same way.
Heat the oil in a pan on medium heat. Add mustard seeds, cumin seeds, hing, ginger paste and green chilli paste. Sauté for a minute.
Then add turmeric powder and mix well.
Add tindora and salt. Mix well and cook it on medium-low flame.
Meanwhile, in a pan roast peanut slightly and add into mixture jar. Also add sesame seeds, dry coconut, gathiya and grind it into a coarse powder.
Take out into mixing bowl, add coriander powder, cumin powder, red chilli powder, sugar, garam masala, lemon juice and coriander leaves. Mix well. Masala is ready.
After 12-14 minutes, check by breaking a tindora or potato with a spatula. If it breaks easily without any effort means, it is cooked and tender.
Then add prepared masala on tindora and mix well.
Sprinkle some water, cover and cook sabji for 5 minutes on low flame.
Garnish with coriander leaves and serve.