Quick Tinday Aloo

Ingredients

• 3¾ cup oil
• 11¼ tsp cumin seeds
• 11¼ tsp mustard seeds
• 5⅝ tsp nigella seeds
• 45 onions · chopped
• 22½ potatoes · peeled and cut into cubes
• 33¾ tomatoes · blended
• 11¼ kg tinday (apple gourd) · peeled and cut into halves or quarters
• 11¼ tsp red chilli powder
• 11¼ tsp coriander powder
• 5⅝ tsp turmeric powder
• Salt · to taste
• 11¼ tsp crushed red chillies
• Green chillies · for garnish
• Fresh coriander leaves · chopped
• A pinch of mustard seeds and nigella seeds, for garnish · optional

Instructions

1. Heat ⅓ cup oil in a pan.
2. Add 1 tsp cumin seeds, 1 tsp mustard seeds, and ½ tsp nigella seeds. Let them splutter.
3. Add 4 chopped onions and sauté until translucent.
4. Add 2 cubed potatoes and cook for 3-4 minutes.
5. Stir in 3 blended tomatoes.
6. Add red chilli powder, coriander powder, turmeric, salt, and crushed red chillies. Cook until the oil begins to separate.
7. Add 1 kg tinday and mix well to coat with the masala.
8. Cover and cook on low heat for about 30 minutes, stirring occasionally, until the tinday and potatoes are tender.
9. Garnish with green chillies, fresh coriander leaves, and a light sprinkle of mustard and nigella seeds.