I got this recipe from my mother-in-law on a recent festive occasion. She served it with garelu or vadas and I liked them. It also goes well with dosa and idly. This is a chutney you can prepare for a change from the regular peanut or coconut chutney.
Cooking time: 20 mins
Tindora/dondakaya – 250gms
Tamarind pulp – 1 tsp
Coriander leaves – 1/8 cup (roughly chopped)
Green chili – 2
Turmeric powder – ½ tsp
Salt – to taste
- Heat a tsp of oil in a pan and add the green chili and tindora pieces to this.
- Add the turmeric powder and a pinch of salt and cook covered in medium low flame till the tindora is well cooked. Let it cool.
- Blend together the tindora, tamarind pulp, coriander leaves and salt to get a smooth chutney.
- Add a simple tadka with mustard seeds, hing and red chili and serve hot as a side for dosas and idly.