Tindora Curry with Chickpea Flour Dumplings - Radhi Devlukia

Ingredients

• 2 cups tindora
• 1 1/2 tablespoon extra virgin olive oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 10 curry leaves
• 1 teaspoon fresh ginger
• 1/2 teaspoon asafoetida
• 1/2 teaspoon salt
• 1/4 teaspoon turmeric
• 2-3 teaspoons water
• 1 cup chickpea flour
• 1/2 cup fenugreek
• 1/2 cup fresh coriander chopped
• 2 tablespoons oil
• 1/2 teaspoon pink Himalayan salt
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon soda bicarbonate
• 1 tablespoon apple cider vinegar