Make two slits on the ivy gourd halfway through.
Dry roast coriander seeds, urad dal and 1 tsp. garlic slightly first. Add the cumin seeds and sesame seeds, followed by the coconut. Fry till they are light brown.
Add the peanuts, roasted chana dal, red chili flakes and salt to taste. Mix everything well and set aside to cool down. Add the lime juice and little water and grind to a smooth paste.
Stuff the ground paste into it.
Now heat oil in a pan and temper with mustard seeds. After it stops spluttering, add cumin seeds, fenugreek seeds, asafoetida and turmeric powder.
Saute for a few seconds and then add in all the stuffed tindoras. Sprinkle some salt over it and cook covered, by sprinkling water and turning them in between.
When half done, add the onion, remaining garlic, green chilies & curry leaves. Again cover and cook till they turns soft (approx. 30-35 minutes).
When done, add the butter and coriander leaves. Keep it covered for 5 minutes.
Serve as a side dish with rice or chapattis.
