Recipes from an Indian kitchen with a focus on Andhra cuisine
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Thursday, July 6, 2017
¼ kg dondakaya / ivy gourd/ tindora
1 tbsp. chana dal
1 tbsp. urad dal
4 to 6 green chilies (adjust)
2 garlic cloves or one inch ginger piece
½ tsp Jeera / cumin
½ tsp tamarind paste or lemon juice as needed
Oil as needed
Salt to taste
1 tbsp. Oil
1 sprig curry leaves
¼ tsp mustard
¼ tsp jeera
Pinch of hing
1 broken red chili
Soak dondakaya in lot of water for 10 mins. Rinse them. Dry them on a cloth, trim the edges. Chop to thin strips or circles.
Heat pan with oil. Fry green chilies and garlic for 1 to 2 mins. Set them aside.
Fry dals till golden. Set aside. Add salt to dondakaya and fry till they cooked.Allow to cool.
Grind green chilies, and jeera together without water. Add dals and powder, then add dondakaya and tamarind paste or lemon juice. Grind to smooth or coarse, do not add water.
Adjust salt if needed. Add little oil to a pan and add mustard, cumin, curry leaves and red chili. When they splutter sprinkle hing. Switch off the stove and add it to the chutney.
Serve dondakaya pachadi with rice.
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