Wash the tindora and pat completely dry. Any moisture on the surface will cause them to steam instead of fry, making them soft rather than slightly crisp.

Trim both ends. Slice each piece thinly lengthwise into 3-4 strips. The thinner the cut, the more evenly they'll cook. For a quicker cook, you can also slice them into thin rounds.

Heat the oil in a heavy-bottomed pan over medium heat. The pan should be properly hot before the seeds go in.

Add the mustard seeds. Let them pop fully. This takes about 30-40 seconds. Don't rush this step: undercooked mustard seeds taste raw and sharp.

Add the hing immediately after the seeds have popped. It will sizzle for 2-3 seconds. Then add the turmeric.

Add the sliced tindora and stir to coat in the tempered oil. Season with salt.

Add the red chili powder and dhana jeeru. Stir well.

Cover the pan and cook on medium-low heat for 12-15 minutes, stirring every 3-4 minutes. The tindora will release a little moisture and cook in its own steam. Do not add water.

Check for doneness: the tindora should be tender but still have a slight bite. Press a piece against the side of the pan. It should yield easily but not turn to mush. If it's still firm at the 15-minute mark, cover and cook for another 3-5 minutes.

Add the jaggery and lemon juice. Stir to combine and cook uncovered for 1-2 minutes to let the flavors come together.

Taste and adjust salt, chili, or lemon as needed. Finish with fresh coriander.