Prepare all the ingredients.

Heat mustard oil in a heavy-bottomed pan or kadai over medium heat.

Add mustard seeds and fenugreek seeds, and allow them to crackle.

Add chopped tinda (apple gourd), green chilies, asafoetida, salt, and turmeric powder; stir well.

Cover the pan and cook on medium heat until the tinda is soft (about 5 minutes), stirring occasionally.

In a small mixing bowl, combine yogurt, besan (gram flour), chili powder, coriander powder, kasuri methi, and garam masala.

Whisk well to combine; add 1/4 cup of water if needed.

Pour the yogurt mixture into the tinda and cook until the curry has thickened and the tinda has absorbed the flavors (3-5 minutes).

Adjust salt to taste.

Turn off the heat and stir in coriander leaves.

Transfer the Dahi Wale Tinda Sabzi to a serving bowl.

Serve warm with phulka and Pindi Chole.