Quick Tinday Aloo

Ingredients

• 7.42 cup oil
• 22¼ tsp cumin seeds
• 22¼ tsp mustard seeds
• 11⅛ tsp nigella seeds
• 89 onions · chopped
• 44½ potatoes · peeled and cut into cubes
• 66¾ tomatoes · blended
• 22¼ kg tinday (apple gourd) · peeled and cut into halves or quarters
• 22¼ tsp red chilli powder
• 22¼ tsp coriander powder
• 11⅛ tsp turmeric powder
• Salt · to taste
• 22¼ 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.