Ingredients
Dondakaya or ivy gourd – ¼ kg.
Urad dal – 1 tbsp.
Channa dal – 1 tbsp.
Green chillies – 2, chopped
Garlic – 4 pods
Asafoetida or Hing – a pinch
Tamarind – a small piece
Oil – 1 tbsp.
Turmeric – a pinch
Mustard seeds – ½ tsp.Salt to taste
Tempering
Oil – 1 tsp.
Cumin seeds – ½ tsp.
Curry leaves – a sprig
Mustard seeds – ½ tsp.
Method
- Wash and clean the vegetable and cut each into 4 long bits. Keep aside.
- Take a kadai or saucepan, add oil and once hot, add the green chillies and dals alongwith garlic, mustard seeds and asafoetida. Fry for a minute and remove and keep aside.
- In the same pan add more oil and put the chopped vegetable pieces and fry well till done.
- Now in the grinder jar, first blitz the mix kept aside. Now add the cooked vegetable, tamarind, salt, turmeric with a little water. Blend well.
- Remove into a bowl. Do the tempering and add to it. Enjoy with hot rice.
If you like this recipe, you will surely enjoy making these too…
a. Bottle Gourd Peel Chutney
b. Bottle Gourd Tomato Chutney
c. Anapakaya Chutney
d. Vankaya Tomato Pachadi
e. Dosakaya Pachadi w Onion Tomato
f. Yellow Cucumber Chutney w Coconut n Coriander
g. Ridge Gourd Chutney
h. Dondakaya Peanut Chutney
