Chatpata Tindora Ka Salan - Hyderabadi Style

          This recipe is almost similar to Mirchi Ka Salan and Bagara Baingan, two other Hyderabadi delicacies which has almost the same spices. The dominant ones are coconut, sesame seeds and peanuts. The gravy is extremely delicious and has a spicy and tangy flavour. 

          It is very much relished with plain biryani, pulao and jeera rice. In fact they go extremely well with any form of rice and Indian bread. So check out the step by step pictorial recipe to prepare my version of this recipe.

          I came across this recipe from one of the TV cookery shows and thought of giving it a try. I had no idea that you can dish out so many varieties of recipes with it. 

         After the stuffed version and stir fry, here is the Hyderabadi style salan gravy which surprisingly turned out very chatpata and delectable. 

         I enjoyed it very much with hot steamed rice. So do go ahead and prepare this dish for your family and friends.

• 250-300 gms. 
• Tindora (Ivy Gourd)

Dry roast & grind -

• 1 tbsp. coriander seeds
• 1 tbsp. urad dal (split black gram lentil)
• 2 tsp. garlic, chopped
• 1 tsp. cumin seeds
• 1 tbsp. sesame seeds
• 2 tbsp. fresh grated coconut
• 1 tbsp. roasted peanuts
• 1 tbsp. roasted chana dal (Bengal Gram lentil)
• 5-6 dry red chilies, broken
• 1 tsp. lime juice

Gravy -

• 3 tbsp. oil
• 1 tsp. mustard seeds
• 1 onion, chopped
• 1-2 sprigs curry leaves
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. tomato paste
• 1 sugar cube / 1 tsp. sugar
• 1 tsp. tamarind paste mixed with 1 cup water
• coriander leaves to garnish

          Make 2 slits lengthwise to all the Ivy gourds but it should remain intact at the bottom. Keep them aside.

          Dry roast all the ingredients under 'dry roast & grind', except lime juice. Set aside to cool down. Then grind into a paste by adding some water. Add lime juice and mix well. Keep aside.

          Heat 1 tbsp. oil in a pan and fry the slit tindora till light brown. Drain and keep them aside. Heat remaining oil and temper with mustard seeds. 

          After it stops spluttering, add the onion and curry leaves. Fry till light brown. Add the ginger-garlic paste, tomato paste and turmeric powder mixed with a little water. Fry on a medium flame till the oil separates.

         Now add the ground paste and fry for a minute. Then add the tamarind water and salt. (Add more water according to the consistency required).

         Bring it to a boil and add the fried tindora and sugar. Cover and simmer on a medium flame till the veggies are soft and the oil separates. 

          Switch off the flame and garnish with coriander leaves. Serve as a side dish with plain rice, pulao, jeera rice, roti, paratha or any Indian bread.

                  Make 2 slits lengthwise to the Ivy gourds, but it should remain intact at 
                  the bottom. Keep them aside.

                    Heat 1 tbsp. oil & fry slit tindora till light brown. Drain & keep them aside. 

                   Heat remaining oil & temper with mustard seeds. After it stops spluttering,
                   add onion & curry leaves. Fry till light brown. 

                  Add ginger-garlic paste, tomato paste & turmeric powder mixed with some
                  water. Fry on a medium flame till oil separates.

                               Now add ground paste & fry for a minute.

                               Add tamarind water & salt.

                               Bring to a boil & add fried tindoras & sugar. 

                    Cover & simmer on med. flame till the veggies are soft and oil separates. 

 Switch off the flame & garnish with coriander leaves. Serve with plai

rice, pulao, jeera rice, roti, paratha or any Indian bread.