Recipe - Tindora chutney/Dondakaya pachadi
Tindora spread
Summary:
Tindora/little gourd has low glycemic index which is good for people who are diabetic, helps regulates blood glucose. It is high in beta-carotene. I just came to know that dondakaya is also known as gentleman's toes (compare lady's fingers/okra ). Source: Wikipedia.Tindora/dondakaya is very popular vegetable in south India. Dondakaya can be eaten as a curry or chutney. I like spicy dondakaya pachadi. My mom has always made curry with dondakaya. I ate this chutney at the boarding school I was studying in Vijayawada during my college days.
Ingredients:
- Tindora - 20
- Onion - 1/3 cup (chopped)
- Cilantro - 2 table spoons
- Green chillies - 8
- salt - 1 teaspoon
- Turmeric - 1/4 teaspoon
- Tamarind - 1 teaspoon paste ( small lemon size tamarind soaked in water)
Seasoning:
- Chana dal - 1 teaspoon
- Cumin seeds - 1/2 teaspoon
- Mustard seeds - 1/2 teaspoon
- Curry leaves - 1 stalk
- Cilantro - 2 tablespoons
- Oil - 2 teaspoons
Process:
Preheat oil in a skillet at medium high temperature, add tindora and salt. cover the dish and cook it for 5 -10 minutes. Don't have to cook tindora fully. Turn off the stove. Let it cool.
Seasoning:
Preheat oil in a skillet at medium high temperature, add chana dal, cumin and mustard seeds. Let the seeds splutter, add curry leaves/cilantro.
Grind tindora, tamarind pulp/paste and the seasoning in a grinder. Add very little water if needed. Do not grind it into a paste. Tindora texture should be felt when eating, to enjoy the flavor. Fry onions seperately, in golden brown in color and add it to the tindora chutney to have it the authentic way.
Tips:
Fry onions along with the seasoning and grind them with tindora. Grind them in a food processor.Preparation time: 15 - 20 minutes
# Servings : 4 - 6
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