Masala tindora gravy / kovakkai gravy / ivy gourd gravy

Ingredients

• 1 libra cut into 1 inch long pieces or round slices
• 1 big cut into big chunks Onion
• Green chillies
• 3 or 4 cut into thin slices
• 1/2 cup Tomato paste
• 1 tablespoon or tomato puree
• 1 cup Fresh yoghurt
• 7 or 8 choppedCashewnuts
• 1 tablespoon Peanuts
• 1 teanspoon Poppy seeds
• 1/2 teanspoon Garam Masala powder
• 2 teanspoon Dhania powder
• 1/2 teanspoon Cummin or jeera powder
• 1/2 to 1 teanspoon Paprika or red chilli powder
• 1/2 teanspoon Sugar
• according to tasteSalt
• a pinch Turmeric
• 3 to 4 teanspoons Oil

For seasoning:

• Fennel seeds
• 1 teanspoon fenugreek seeds
• 1/2 teanspoon For garnish
• Cilantro and/or tomato slices

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Preparation

• In a pan, add 1 to 2 tablespoons of oil and add cut tindora and let cook till almost done which takes about 6 to 7 minutes. Keep aside.
• In a separate pan, add a little oil and roast the cut onion, cashewnuts, peanuts and poppy seeds till the nuts turn brownish in color and the onions become slightly translucent.
• Let cool for a few minutes and grind into a smooth paste.
• In a pan, add the remaining oil and then the fennel seeds and fenugreek seeds until the fennel seeds start crackling.
• Then, add the sliced green chillies and ground onion-nuts paste, turmeric, salt and sugar and let the mixture cook for about 2 or 3 minutes until any raw smell in the onions disappears.
• Then add the tomato paste or puree and let it boil together with the onion gravy.
  Then add the cooked tindora and also all the spice powders and let everything come to a boil.
• Finally add the whisked yoghurt to the veggies and let it bubble up once before taking off the heat and adding the items for garnish which could be cilantro or sliced tomatoes or both.