Tindoora in Coconut gravy - South-Indian style

Ingredients:
20-25 Tindoora
small lemon size Tamarind
1 tsp Jaggery
Salt to taste
1 tsp Turmeric powder
Gravy:
1 1/2 tsp Coriender seeds
1tsp Black gram
1/2 tsp Cumin seeds
2 tsp Seasme seeds
4-5 Red chilies
1/2 cup coconut grated
1/4 tsp Asafoetida powder

Tempering:
1 tsp Mustard seeds
1 tsp Black gram
2 Red chilies
Few curry leaves

• In a pestle and mortor punch the tindooras
• Boil the water in a heavy pot, add turmeric powder, few curry leaves(keep half aside for garnishing)  and tindooras, cover and cook in low flame until the tindooras are soft and tender.
• Meanwhile, dry roast the ingredients from gravy list except coconut. Grind with coconut by adding water to fine paste.
• Once the tindoora are cooked add tamarind paste, salt to taste, jaggery and ground paste. Mix well and cook in low flame for 15-20 mins or until combine.
• Laslty, heat a small pan add 2 tsp oil, mustard seeds, black gram, chilies and asafoetida powder, when mustard seeds splutters mix it with gravy.
• Garnish with leftover curry leaves.
• Serve with hot white rice.