Tindora Gravy Curry

(From Banu's Cookbook)

Ingredients:
2 Cups of Chopped Tindora
1 Medium Onion Chopped
2-3 Cloves of Garlic
1 inch piece of Ginger
1 Tsp of Poppy Seeds
1 Tsp of Sesame Seeds
2 Tsp of Coriander Seeds
1/2 Tsp of Turmeric Powder
1/2 Tsp of Cumin Powder
1 Tsp of Red Chilli Powder
A few pinches of Hing
1 Tsp of Tamarind Paste
Mustard Seeds for Seasoning
Curry Leaves
Coriander leaves for garnish
Oil for Sauteing
Salt to Taste

Method:
1.  Steam the chopped Tindora. I used a Microwave steamer (Steamed it for 6 Mins). But you can para boil it or just steam in a rice cooker or even pressure cooker.
2. Roast Poppy Seeds, Sesame Seeds and Coriander seeds with a few drops of oil until they are golden brown. Take it out of the pan and in the same pan add a bit more oil and fry the Onion.
3. Once the Onion is transclucent, then add the ginger and garlic and fry a bit more.
4. Let all of this come to room temperature. Then grind all the ingredients that you roasted into a smooth paste with tamarind paste. Use as little water as you can. You really do not not need too much water.
5. Heat oil in a heavy bottom pan, add oil. Once the oil is hot, add the mustard seeds. After the mustard seeds splutter, add curry leaves and hing. Also add turmeric powder, red chilli powder and Cumin powder and roast for a little bit.
6. Turn the fire to low, and then add the ground masala paste and fry for 5 mins or so on very low fire.
7. To this add the steamed Tindora & Salt to taste and let it cook well on low fire.
8. Garnish with chopped fresh coriander leaves and serve it hot with Rice or Chapathi.

Notes: You can add either roasted ground nuts or coconut in the masala. But I skipped both to keep it a bit more healthier version.