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

Grind the roasted ingredients into a smooth paste using a mixer grinder with a little water and set aside.

Wash and slit the tindoras into 4, keeping the base intact.

Heat 2 teaspoons of oil in a heavy-bottomed pan and add the slit tindoras.

Cook the tindoras until they are 3/4th cooked, stirring occasionally.

Set the partially cooked tindoras aside.

Heat the remaining oil in the same pan.

Add mustard seeds and let them splutter.

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

Add sliced onions and saute until they turn brown.

Add ginger garlic paste and saute until the raw smell disappears.

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

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

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

Add tamarind juice, jaggery, and season with salt.

Simmer for 10 minutes.

Once the tindoras are fully cooked, switch off the flame.

Add lemon juice and let it rest for an hour before serving.