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Heat cooking oil in a pan. Add cumin seeds and let them splutter. Add turmeric powder and curry leaves, then sauté for a few seconds until fragrant.
Add finely chopped onions to the pan and sauté until they turn golden brown, stirring continuously for about 5-7 minutes. Next, add finely chopped tomatoes and mix well.
Add garam masala, red chilli powder, and coriander powder to the sautéed mixture. Mix all the spices thoroughly and cook for 2-3 minutes until the raw smell of spices disappears and oil starts to separate.
Add salt to taste and mix well. Then, add curd (yogurt) to the masala. Stir continuously to prevent curdling and cook until the curd is well incorporated and the mixture forms a thick gravy, about 3-4 minutes.
Carefully place the stuffed apple gourds (tinda) into the gravy. Add the sliced tinda pieces as well. Pour water over the vegetables and gravy. Cover the pan and let it simmer until the tinda is tender and cooked through.
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