Bharwa tindli with tomato-onion-cashew gravy

Well, yes, this post is about tindli- not a very popular vegetable, but humble enough to be easily adapted. When I was assigned this recipe by Jagruti (this is a part of Potluck, cyber style, hosted by Jagruti), honestly, I was not very happy as I am not much into tindli myself. I had half the mind to ask her to change my assignment. But then I decided against it and took it up as a challenge. Shobha made my job easy with her recipe that used tomato and onion. So, I clubbed both, my mom's bharwa tindli with my version of tomato-onion use. I made tomato-onion-cashew gravy.
I must say, I achieved what I set out for :) If you didn't know it was humble tindli in there, you would just think I served you something exotic and yummy!!!

Ingredients: 

250 g tindli, blanched in hot water.

for masala:

2 tbsp gram flour

2 tsp red chilli powder

2 tsp dhania-jeera powder

1 tsp turmeric powder

1 tbsp- finely chopped coriander

1 tsp lemon juice

1/2 tsp sugar

1 tbsp ground coconut

1/2 tbsp oil 

salt to taste

for gravy:

2 small tomatoes

1 medium sized onion

1/2 tbsp cashews  

1 tbsp oil + 1-2 tbsp oil for cooking the vegetable.

Method:

for masala

1. Mix all the ingredients except for the coconut. Add coconut in the end and mix till well-incorporated.

for gravy
1. Roughly chop tomatoes and onions.
2. Heat oil in a pan and saute the onion. Once pink in colour, add green chillies and ginger. Saute for 1minute. Add tomatoes and cashews and cook till done.Remove from heat and let it cool down.
for the vegetable:
1. In the meantime, slit the tindlis halfway through vertically and stuff with the prepared masala.
2. Heat oil in a non-stick pan and cook the stuffed tindlis on low to medium flame till tender.
3. In the meantime, grind the tomato-onion-cashew mixture into a smooth paste.
4. Mix stuffed tindlis in the gravy and voila, you have a winner on your lunch table. Healthy and tasty!!!

This recipe is going to Jagruti's Cooking Odyssey.