Wash and clean tinday.

Peel their outer layer.

And using a sharp knife trim the top off.

Make an incision vertically...

And then diagonally, looking like a + sign.

Heat oil/ghee in a pan, add tinday to this pan..

Cover and cook for 6-8 minutes.

Until tinday are half cooked.

Remove from oil and set them aside.

Assemble: rest of the ingredients.

And spices...

In the same pan heat oil, add cumin seeds and as they start to sputter mix in pureed onion along with ginger-garlic paste and homemade tomato puree.

Mix and saute for 2 minutes. Mix in chopped green chili and all the spices one by one.

Saute and cook until oil starts to leave the onion- tomato mixture. Add water..

Cover and cook for 10 minutes on medium low flame.

Uncover and adjust seasonings.

Add tinday to this cooked mixture.

Take some mixture and coat each tinda with it..

All done.

Add 1/4-1/2 cup of water to this mixture. If you like thick gravy add 1/4 cup of water but if you prefer diluted gravy add 1/2 cup of water.

Cover and cook for 8-10 minutes or until tinday are tender and soft. For me it was 9 minutes 30 seconds.

If all the water has dried out feel free to add some, adjust seasonings and...

Garnish with chopped cilantro leaves and....

Serve hot with warm rotis..

Or with warm rice.