dondakaya masala curry

• 250 gms kunduru (dondakayalu)
• 1 large onion
• 1 inch ginger 
• 6 to 8 garlic pods
• 1 tea spoon sesame seeds (til)
• 1 tea spoon jeera
• 2 tea spoons dhaniya (whole)
• 2 cardamoms

• 1/2 inch cinnamon
• 2 to 3 cloves
• 1 tea spoon khas khas
• 10 to 12 cashews
• 2 table spoons ground nuts
• 1 tea spoons red chilli powder
• 1/4 tea spoon haldi
• salt to taste
• 1 tea spoon sugar
• half lemon size tamarind ball
• 
  
• Method:
  Wash and make vertical slits to the kunduru/dondakayalu. Season with 1/2 tea spoon of salt.   Steam  them in a pressure cooker for 2 whistles and keep them aside. (you can also par-boil them) 3 to 4 table spoons of oil