Tindora masala (dondakaya masala) curry

Ingredients

• 1/2 KG tindora (dondakaya)
• 2 big onions
• 1 teaspoon chilly powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon urad daal
• 5 tablespoons tamarind pulp
• 1 tablespoons jaggery powder
• salt to taste
• oil

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Preparation

• Grind onions, red chilli powder and salt to a fine paste.
• Cook tindora in a pressure cooker for 3 whistles, let them cool down, drain the water and keep aside
• Heat oil in a pan and add mustard seeds, cumin seeds, urad daal, fry them.
• To this add onion paste and fry till the raw smell dissapears.
• Then add tamarind pulp and jaggery.
• Then add boiled tindora and mix well. Till the onion paste is well coated to the tindora.
• Server hot with chapati or rice