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Dondakaya Pachadi (Ivy gourd/Tindora Chutney)
Dondakaya Pachadi (Ivy gourd/Tindora Chutney)

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We hope you got insight from reading it, now let’s go back to dondakaya pachadi (ivy gourd/tindora chutney) recipe. To cook dondakaya pachadi (ivy gourd/tindora chutney) you only need 14 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Dondakaya Pachadi (Ivy gourd/Tindora Chutney):
  1. Get 250 gms ivy gourd Dondakaya/
  2. Use 6 - 8 nos green chillies
  3. You need 3 nos garlic pods
  4. Take 1 tsp cumin seeds
  5. You need 1 handfull coriander leaves
  6. Use 1 no tamarind piece
  7. Take 2 tsps oil
  8. Take to taste tamarindo
  9. Prepare 1 tsp oil
  10. Provide 1 pinch hing
  11. You need 1 tsp mustard seeds
  12. Provide 1 tsp cumin seeds
  13. Get 1 - 2 nos red chilli
  14. You need 1 handfull curry leaves
Steps to make Dondakaya Pachadi (Ivy gourd/Tindora Chutney):
  1. Heat a pan, add oil and sliced ivy gourd pieces.
  2. Add green chillies and saute it.
  3. Saute it in a medium flame till the colour is changed and cooked well.
  4. Remove from heat and let it cool.
  5. In a mixie jar add cooked ivy gourd-green chillies, garlic pods, tamarind, cumin, salt and coriander leaves. Grind it into a paste.
  6. Next, do the tempering(tadka). Heat a pan add oil, mustard and cumin seeds. When they start to splutter add hing, curry leaves and redchillies.
  7. Add the ground paste to the tadka pan and mix well.
  8. Take it into a bowl.
  9. Serve it with hot steaming rice with a dallop of ghee.

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