Thursday, February 2, 2012

Dondakaya Pachadi/Indian gourd chutney

Dondakaya called as Tindora in Hindi, Indian gourd in English and Tondekayi in Kannada is another of the regular veggies at Andhra homes. The chutney is a yummy way of relishing this veggie.

Preparation time: 15-20 mins

Serves: 4


Indian gourd (tindora/dondakaya) ¼ th kilo
Green chillies (pachi mirapakayalu) 5
Refined cooking oil 2 tbsp
Mustard seeds (rai/aavalu) 1 tsp
Black gram (uraddal/uddipappu) 1 tsp
Red chillies (endu mirapakayalu) 2
curry leaves 4-5
Chopped coriander 2 tsp
Pinch of asafoetida (hing/inguva)
Salt to taste


Slit the green chillies and cut the gourd into pieces (preferably vertically).

In a drop or 2 of oil shallow fry the green chillies and set aside to cool.

Add another tbsp of oil to the pan and shallow fry the gourd until cooked and set aside. Note that the green chillies and gourd should be fried separately.

Once at room temperature blend to a fine paste, the gourd, green chillies and salt to taste.

Heat oil in a pan and add mustard seeds and as they pop add red chillies, black gram, curry leaves, chopped coriander and a pinch of asafoetida and turmeric(optional).

Add the blended gourd paste to the above seasoning and stir for a min or two.

Dondakaya pachadi or tindora chutney is done. Ideally had with oil topped rice, the chutney also makes a great phulka and dosa combo.

Dondakaya pachadi when refrigerated stays good for a day.

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