Rinse tindora well, trim both the ends. Then slice it as fine as possible as shown in the pic, Set aside. Grind together onion tomato with fennel seeds to a fine paste, set aside. Heat oil in  pan - add the items listed under 'to temper' let it splutter then add onion and fry till slightly golden.

Them add the tomato-onion paste along with spice powders and fry till raw smell of tomatoes leave. Then add the veggie and saute and cook for 2 minutes until the masalas blend well with the veggie. Add required salt.

Add water till immersing level and cook keeping it covered. Once it turns soft, let it cook for 3 minutes until the curry becomes dry. Switch off.

Serve with hot rice and any kuzhambu of your choice.