Tinda Alu (Aloo)

Veggies
Tinda (Round Gourd) - Quarter Kilo (approx 4 nos)
Alu (Potato) - 1 big or 4 S
mallTomatoes - 4
Onions (finely chopped) - 1 big or 2 small
Green Chillies - 4
Ginger Garlic Paste - 1 tsp
Coriander leaves
Spices
Zeera (seeds) - 1 tsp
Zeera (powder) - 1 tsp
Red chilli powder - 1 tsp
Garam masala powder - 1 tsp
Tej patta - 1/2 a leaf
Dalchini (Cinnamon/Cassia) bark - 1/2 stick
Laung (cloves) - 4
Elaichi (cardamom) 1
Salt - to taste
Turmeric - 1/2 tsp
Curd - 1 tbsp

Procedure
Remove the pulp from the tinda and cut vertically into 1/2 inch strips. Cube the potatoes. In a pressure cooker, cook the tinda and the alu for 4-5 whistles.
Boil the tomatoes in water. Remove the skin. In a mixer (blender), add the tomatoes, the cardamom, and the cloves. Grind to a smooth paste.
Heat a tablespoon of oil in a wok. Add the zeera (cumin) seeds. After they stop spluttering, add the cinnamon and tej patta. Saute for 10 seconds. Add the onions, and fry till they are golden brown. Add the ginger garlic paste, and fry for thirty seconds. Add the tomato paste, and stir for thirty seconds. Add the red chilli powder, turmeric (optional), garam masala powder, and salt, and mix well. Add a little water if necessary.
Dry roast the zeera powder till it turns dark, and add it to the mixture.
Turn off the flame, and mix in the curd.
Garnish with coriander leaves.