|Coriander leaves||2 Teaspoon|
|Spices||2 Teaspoon, ground|
|Red chili powder||1 Teaspoon|
|Garlic||9 Clove (45 gm)|
|White cumin seeds||1 Teaspoon|
|Curd||1⁄2 Cup (8 tbs)|
1 Peel the tinda.
2 Using a sharp knife, cut four slits in each.
3 In a frying pan, heat the ghee.
4 Add in the tinda and fry until light brown.
5 Add in the ground onion, garlic and green cardamoms, cook until brown.
6 Add in one cup of water, red chilli powder, ginger and cook, stirring until onion is tender.
7 Add in the ground spices, ground coriander and coarsely ground white cuminseeds, curd, chopped tomatoes and fried tinda.
8 Cook, stirring until the gravy is cooked.
9 Add in the khoya and stir for 2 minutes.
10 Serve at once.