Ivy Gourd Chutney (Dondakaya Pachadi)

Ingredients :

Dondakaya - 1/4 kg, nip the ends and cut into rounds

Red chilies - 2, tear and de-seed

Green chilies - 3, slit into two

Garlic - 6 cloves, crushed

Bengal gram - 1 1/2 tbsps

Urad dal - 1 tbsp

Cumin seeds - 1 tsp

OIl - 1 tbsp

Tamarind - 1/2 tbsp

Salt to taste

Jaggery - 1/2 tsp(optional)

For poppu/tadka/tempering:

Mustard seeds - 1/2 tsp

Red chili - 1, tear and de-seed

Curry leaves - 1 sprig

Asafoetida - pinch

OIl - 1 tsp

Preparation Method :

1. Heat oil in a vessel, add cumin seeds, urad dal, channa dal, red chiilies and saute for 3 mts. 

2. Add green chilies, garlic and dondakaya pieces and saute for 8-10 mts. The dondakaya should be slightly brown.

3.  Turn off heat and allow to cool.

4. Grind all the above ingredients to a coarse paste, adding tamarind, salt and jaggery.

5.  Add 1 to 2 tbsps of water, if required. Remove to a serving bowl.

For Tadka (Popu) :

In a small pan, add a tsp of oil and once hot, add mustard seeds.

Once the seeds jump around, add red chili, curry leaves and saute for few seconds.

 Pour over the chutney.

* Serve with hot rice and a dollop of ghee.