Dondakaya or Tindora Pachadi

Today, I am posting this chutney or pachadi which is a simple yet delicious one using Dondakaya or Tindoras. Those of you who dont like Tindora will be surprised when they taste this chutney, because you wont be able to make out with what vegetable it is made of :D. So, let me start with the recipe then.

Serves 2-3
Cooking and Preparation Time 15-20 mins

Ingredients :

Tindora/Dondakalu - 1/4 lb approx washed properly and each slit vertically into 4 pieces roughly and sprinkle with little salt and keep aside
Tomato - 1 small or 1/2 from big one
Green chillies - as your spice level, I used 2
Coriander seeds - 1/2 tbsp
Urad Dal - 1/2 tbsp
Garlic flake - 1/2
Salt to taste
For tempuring : Urad Dal, Mustard seeds, Dry red chillies, crushed garlic flake(1/2) Oil, few curry leaves
Oil 1-2 tbsp

Method :

1. In a non stick pan, heat oil, add the cut tindora, green chillies, tomato, garlic and cook covered until the tindora is 3/4 cooked and you can cut it with a spoon.
2. Now keep it aside for cooling in a plate.
3. Add a small quantity of oil in the same non stick pan, heat urad dal and corainder seeds until reddish brown and remove them into a grinder chutney jar without the oil.
4. Grind them once, then add the cooled mixture of tindoras and grind together again. Remove the paste into a bowl.
5. Do tempuring and add salt according to your taste. When you add the crushed garlic flake into the tempuring you will get a nice aroma.
6. Serve with dosas, idlies or even dal and rice. You will love for sure.