Friday, April 8, 2011

Dondakaya (Ivy Gourd, Kundru, Tindora) Chutney

Ingredients :
1/2 lb Tindora
1 large tomato, cut into chunks
5 green chillis, roughly chopped
1 small onion finely chopped

6 garlic cloves, roughly chopped
1 1/2 tablespoons oil
Tamrind (gooseberry sized)
Salt according to taste
For seasoning 1 : 
1/2 teaspoon cumin seeds
1 teaspoon dhaniya seeds
2 tablespoons urad dal
2 tablespoons chana dal
3 fenugreek seeds
11 dry red chillis
A handful of curry leaves
For final seasoning :
1/4 teaspoon cumin seeds
A pinch of mustard seeds
1 teaspoon urad dal
1 teaspoon chana dal
5 curry leaves
1 dry red chilli
1/2 tablespoon oil
1/2 tablespoon ghee (optional)
A pinch of asafoetida

Directions :
1. Wash the tindora and cut them into small pieces. Keep aside.
2. Now, in a pan heat 1/2 tablespoon of oil on medium heat. 
3. Add the ingredients of Seasoning 1. First add fenugreek seeds, 2 tablespoons of urad dal and chana dal. Then add cumin seeds and dhaniya seeds.Finally add dry red chillis and curry leaves. Fry till urad dal gets nice color. Transfer to a plate and let it cool.
4. In the same pan add 1 tablespoon oil and heat on medium high. Add the garlic cloves and green chillis and fry till garlic gets nice golden brown color, remove from oil and keep aside.In the same pan, add onions and fry till they are transperent.

5. Now, add the tindora and sprinkle some salt. Cover and cook till they are soft, stirring occasionally. 
6. After the tindora is cooked add the tomatoes. Cover and cook till raw flavour of tomatoes is gone.
7. Once the tomatoes are cooked, remove from heat and transfer it to a plate and let it cool.

8. Now, in a blender first add seasoning 1, which we set aside for cooling and add little salt and the tamarind. Blend into a course powder. Now, to this add the tindora, garlic and green chillis and blend again.
9. Do not blend into a very smooth paste. It should be a course paste.
10. Now, in a pan, add 1/2 tablespoon oil and add the final seasoning ingredients. Fry till urad dal gets nice color and remove from heat and add the chutney to the seasoning and mix well. Check for salt and add more if required.
11. Transfer into a bowl and top it with 1/2 tablespoon of ghee.
12. Serve with hot rice.

1 comment:

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