Tinday Masala (Apple Gourd in Onion-Tomato Masala)

Trim the ends off the tinday and peel away any tough skin. Cut each into quarters, or into eighths if they are large, so the pieces are about the same size.

Heat the oil in a pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant and a shade darker.

Add the chopped onions and a pinch of the salt. Fry, stirring often, for 8 minutes until soft and light golden brown.

Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.

Add the tomatoes, turmeric, chilli powder, coriander powder and the rest of the salt. Cook, mashing the tomatoes with the back of the spoon, for 8–10 minutes until the masala is thick and the oil separates at the edges.

Add the tinday and green chillies and stir for 2 minutes so every piece is coated in masala.

Pour in the hot water, bring to a gentle simmer and cover. Cook on low heat for 15–18 minutes, stirring once or twice, until a knife slides easily into the tinday but the pieces still hold their shape.

If the gravy is watery, uncover and cook for 2–3 minutes on medium heat until it clings to the vegetables. Sprinkle in the garam masala and kasuri methi and stir through.

Turn off the heat, top with fresh coriander and ginger matchsticks, and let the pot rest, covered, for 3 minutes before serving.