To begin making the Tindora Ka Salan Recipe, dry roast the peanuts, sesame and grated coconut till it turns golden and fragrant and grind it to a smooth paste using mixer grinder with little water and keep aside.

Wash, and slit the tindoras into 4 keeping the base intact.

Heat 2 teaspoons of oil in a heavy bottomed pan, add the slit tindoras and cook until they are cooked to 3/4th with occasionally stirring in between. Keep aside.

Heat the remaining oil in the pan, add the mustard seeds and let it splutter.

Now, add the cumin seeds, red chillies, fenugreek seeds and saute for a minute.

Add the sliced onions and saute till they turn brown. Add in the ginger garlic paste and saute until the raw smell goes away.

Add the turmeric, red chilli, cumin, coriander powder and green chilli, saute for a minute.

Add the prepared masala and little water, and simmer for 2 minutes.

Add the mint, coriander leaves, green chilli, partially fried tindoras and mix well.

Now, add in the tamarind juice, jaggery, season with salt and simmer for 10 minutes.

Once the tindoras are fully cooked, switch off the flame, add the lemon juice and let it rest for an hour before serving.

Serve the Tindora Ka Salan Recipe along with Paneer Biryani, Vegetable Biryani or any other biryani of your choice at your next home party.