Tindora-Tomato Gravy Curry

Ingredients

• 4 cups tindora, cut into 1-inch long thin strips
• 2 1/2 cups tomatoes, cut into medium cubes
  
• Turmeric powder, a pinch
• 4-6 curry leaves
• Salt to taste

For Masala

• 4 tsp sesame seeds
• 4-5 red chillies
• 1 tbsp coconut, freshly grated or dried
  
• 3 tsp roasted chickpeas/dalia
  

For Seasoning

• 1 tsp vegetable oil
• 1/2 tsp mustard seeds
• 1 red chilli
• 4-5 curry leaves

Preparation

1. Wash the cut tindora well, removing as many seeds as you can. Cook the tindora with a little salt and water in the microwave for about 6 minutes or until tender.
   
   
2. In a small pan, roast the sesame seeds on medium heat until aromatic, and set aside. Roast the red chillies and set aside.
   
   
3. In a small grinder (coffee grinder works fine), grind the sesame seeds, chillies, coconut and dalia into a coarse powder.
   
   
4. Heat oil in a medium skillet, and add the mustard seeds and fry until they start to pop. Add the red chilli and fry for a few seconds. Then add the curry leaves and fry for a second. Add the tindora (along with any remaining water), tomatoes, and turmeric powder and salt if needed, and cook on medium heat for 3-4 minutes.
   
   
5. Stir in the masala powder over the tindora, and cook on low heat until the tindora-tomato gravy curry thickens, and remove from heat.
   
   
6. Garnish with a little coconut and serve the tindora-tomato gravy curry with plain rice.

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