Wash, peel and dice the jhingi.
NOTE: You may remove the seeds if you wish.
Mix the curry, green seasoning, geera powder and saffron (turmeric) in about 2 tbsp of water.
Peel and chop the garlic and onion.
Heat the oil over a medium flame
Saute the garlic and onion for about a minute or until translucent
Add the curry mixture and stir. Allow to reduce until sticky.
Then add the jhingi and add about ½ cup water.
Allow to simmer 15 - 20 minutes until tender. Adjust salt and pepper to taste.
Serve over rice or with roti.