Tindora Chutney, Dondakai Pachadi | Dondakaya Chutney ~ Step by Step Recipe

When we had our Ugadi Festival, I had prepared the festival spread for the first part of the Indian Thalis. When discussing the menu with Amma, I told her that we had to was telling her that we got to make sure dishes to feature as part of the festival thali. Since certain dishes were mandatory like those vegetable fries, I wanted to try a new pachadi. 

Amma remembered this Dondakaya Pachadi that she recently made and wanted me to make that. As always during the recipe transfer knowledge, I mistook one lentil for another and added fried gram instead of channa dal. Though both are same, since the process of the end product varied the taste might have changed. No doubt it ended up being very delicious with rice. Amma was amused that I could change or mistake an ingredient in such ways.

Without much fuss here is a wonderful way to make this vegetable into a chutney that stays good for a week when refrigerated. 
Dondakaya Pachadi

Dondakaya Pachadi

Dondakaya - 150 gms
Peanuts - 2 tbsp
Fried gram 1 tbsp
Urad dal - 3/4 tbsp
Green chillies - 4 to 5 nos
Cumin Seeds - 1 tsp
coriander leaves handful
Tamarind - small marble size
Salt to taste
Oil - 2-3 tps

How to make Dondakaya 

Wash and scape the outer skin of the Dondakaya. Chop into small pieces.

Heat a kadai with oil, saute all the lentils along with green chilies, then chopped dondakaya till golden. Cool

Grind to a coarse paste, add fresh coriander leaves. Temper with mustard seeds, curry leaves.

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