Wednesday, August 1, 2007

Tindora Chutney / Dondakaya Pachadi

Learnt From:

I learnt this chutney from my mom and made minor modifications according to my taste.


Little gourd --- 20 no.’s

Green Chilies --- 6-8 no.’s
Tamarind --- 4-5 pieces
Urad dal --- ½ spoon
Oil --- 2-3 spoons
Cumin seeds --- ½ spoon
Garlic --- 2 big cloves


Clean little gourd and chop them into small pieces.

Heat one spoon of oil in a pan and fry green chilies partially.
Add urad dal to the pan and fry them along with the green chilies.
Fry green chilies till they get white spots.

Keep them in a jar aside... let them cool.
Clean tamarind and add it to the jar.
Add again two spoons of oil in that pan and fry chopped little gourd.
Turn off the heat.
With that remaining heat fry ½ spoon of cumin seeds and chopped garlic.

Let them cool.
First grind the stuff which was in jar.
Then add the fried little gourd, cumin seeds and garlic to the jar.
Add Salt as per the taste into the jar.
Grind them together.
If you need add a very little water to grind.
Grind them to paste.
There finishes the spicy little gourd chutney.
Transfer the chutney to a serving bowl.

1 comment:

  1. Hey nice recipe....naaku ee roju dondakaya vepudu tinalani ledu, so I was looking for a new recipe...idi try chesi ela vacchindo cheptanu:-)


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