Tindora Salan

INGREDIENTS

• 5-6  Small Tindora/ Ivy Gourd/ Kunduri, slit at the bottom
  
• 1 Tbspn Sesame seeds
• 1 Tbspn Cashews
• 1 Large Onion, sliced
• 1 Tbspn Ginger Garlic Paste
• 1 Sprig Curry leaves
• 2 – 3 Sprigs of Corainder Leaves
• 2 – 3 Sprigs of Mint Leaves
• 1 Tspn Mustard seeds
• 1 Tspn Cumin seeds
• 1-2 Dry Red Chilli
• 1 Tbspn Cumin Powder
• 1 Tbspn Coriander Powder
• 2 Tbspn Whipped Curd
• Salt as per taste
• Chilli Powder as per taste

METHOD

• Slit the tindora at the base. Deep fry the slit tindoras till tender.
• On a low flame, the sesame seeds.
• Once lightly roasted, blend them into a smooth paste with the cashews and water. Keep aside.
• Heat a pan and add oil. When the oil gets hot, add mustard seeds, cumin seeds and the dry red chilli.
• Then add the sliced onions and curry leaves. Saute till onions are well cooked and appear golden brown. Add ginger garlic paste. Cook till raw flavor vanishes.
• Add salt, turmeric powder, chilli powder, cumin powder, coriander powder and salt as per taste. Now add the previously made sesame and cashew paste. Mix well. Add water to the pan till the contents attain a watery consistency.
• Cook on a low flame till oil starts separating. This will take at least 20 minutes of slow cooking. Keep stirring occasionally and keep covered with a lid. The final gravy should be thick in consistency.
• Add finely chopped mint, coriander leaves and whipped curd. Mix well and bring to a boil.
• Add the fried tindora and simmer for another 5 minutes. 
• A silky textured Ivy Gourd ka salan will be ready. Serve hot with biryani or plain rice.