The beauty of south indian veg food is that most of them are simple to prepare and very healthy. The veggies are typically lightly cooked, rarely even changing color. For this recipe, the tindli (called manoli in tulu) is usually added to the seasoning and then cooked. It can also be preboiled and then added to the seasoning. This way too much oil isn't required. When making south Indian food, I mostly use coconut oil mixed with rice bran oil.