Wash and slice the kundru into ½” thick slice.

Heat the oil in a pan; add jeera.

Add kundru and saute for 2 to 3 minutes.

Add salt and haldi and toss.

Cover and cook till half-cooked.

In a mortar pestle make a coarse paste of green chilli, ginger and garlic.

Add this paste and saute till the kundru is cooked and golden brown.

Now add the coriander powder, amchur and saute for a minute.