Sorakaya in tomato gravy

I made this gravy for our evening meal to eat with roti. The spice level is mild, but still oh-so tasty. I was licking every last bit of the gravy as I cleaned up ;)

For curry:

bite size cubes of sorakaya, approx. 5cups (save the peel to add in gravy!)

For gravy:

1clove garlic

1inch piece ginger

1green chile

1large tomato

1medium onion

Sorakaya peel

1tbs sesame seeds

1/4 cup cashews

For popu:

1/2 tsp mustard seeds

1/2 tsp jeera 

Curry leaves

Soak sesame seeds and cashews in 1/4 cup water. Meanwhile, in a small pan, add oil and chopped garlic, ginger, green chile, onion-saute until onion is translucent. Add chopped tomato and sorakaya peels along with 1/4 cup water: Cover with lid and simmer on medium-low heat for 10 min until soft and juicy. Allow to cool. Blend with sesame seeds and cashews to make gravy.

Heat 1spoon oil in a large pan and add popu. Add vegetable pieces and salt, cover and allow to cook until soft. Add gravy, stir to combine. Then add 1/2 tsp turmeric, 1/2 tsp paprika, 1/2 tsp coriander powder. Again stir to combine, and continue to cook for a few more minutes. Serve it up and enjoy!!