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Tindora Chutney | Dondakaya Roti Pacchadi | Andhra Style Dondakaya Chutney Recipe

Veg Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 15 Mins
  • Resting Time 5 Mins
  • Total Time 20 Mins
  • Servings 4

Ingredients

  • 300 gms Coccinia/Kundru/Dondakaya
  • 15 Green Chillies
  • Tamarind - a small ball
  • 2 tbsps Oil
  • 1/4 cup Green Coriander
  • Salt
  • For the first seasoning
  • 1 tbsp Oil
  • 1 tsp Fenugreek Seeds
  • 1 tsp Mustard Seeds
  • 1 tsp Black Gram
  • 1 tsp Bengal Gram
  • 1 tsp Cumin Seeds
  • 1 Sprig Curry Leaves
  • For Second Seasoning
  • 1/4 cup Oil
  • 1/2 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1/2 tsp Black Gram
  • 1/2 tsp Bengal Gram
  • 2 Red Chillies
  • 1/8 spoon Asafoetida
  • 1 Sprig Curry Leaves

Instructions

  1. Heat oil and roast the ingredients for the first seasoning until they give out a nice aroma. First, start with Fenugreek Seeds and after they are well roasted, add the rest. Finally, add Cumin Seeds and Curry Leaves and remove them from the fire.
  2. After the seasoning cools down, grind it to a soft powder.
  3. In the same pan, heat 2 tbsp Oil, add Coccinia pieces and Green Chillies and mix well. Cover it and cook until the vegetable pieces are well cooked. Add Tamarind and cook for 30 seconds and remove from fire. Let them cool.
  4. In the Mixie jar, add the Coccinia pieces, soft powdered seasoning and salt and grind to a coarse paste without adding water.
  5. Now heat Oil for the second seasoning, add Mustard Seeds first and then add the rest. Remove from the fire and mix it in the Chutney. Now add a lot of Green Coriander and serve.