Dry roast peanuts, sesame seeds, and grated coconut until golden and fragrant.

Grind the roasted ingredients into a smooth paste with a little water.

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 3/4th cooked, stirring occasionally.

Set aside the partially cooked tindoras.

Heat the remaining oil in the same pan.

Add mustard seeds and let them splutter.

Add cumin seeds, red chilies, and fenugreek seeds and sauté for a minute.

Add the sliced onions and sauté until they turn brown.

Add in the ginger garlic paste and sauté until the raw smell disappears.

Add turmeric, red chili, cumin, coriander powder, and green chili, sauté for a minute.

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

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

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.