Dondakaya pachadi

Tuesday, May 4, 2010


INGREDIENTS :

Dondakaya(frozen or fresh) - 1 lb
Green chillies - 5 nos
Salt - As reqd
Coriander leaves - 14bunch
Curry leaves - 2 sprigs
Cumin seeds(Jeerakam) - 2 tsp
Bengal gram- 1/2 tsp
Tamarind extract - 2 tsp
Oil - 1 1/2 tbsp

For seasoning:-

Curry leaves - 2 - 3 nos
Mustard seeds - 1tsp
Cumin seeds(Jeerakam) - 1 tsp
Dry red chilly - 1 no
Garlic pod - 2 no

PROCEDURE :



1.Clean and chop the tindoora\Dondakaya and keep aside
2.Heat a tbsp of oil in a pan add cumin seeds, black gram,curry leaves, slit green chillies and turmeric and saute for a minute.

3.Add chopped Dondakaylu and salt and stir well and cook it uncovered for 3 mins on high flame and then cover cook for 10- 12mins on medium flame until tender.Switch off the flame and let it cool for a while.

4.Meanwhile extract the tamarind pulp for about 2 tsp or separately run the tamarind with salt in grinder and make into a fine pieces to it add the fried dondakayalu pieces and grind it by adding little water, make smooth paste.

5.Heat oil in a pan add Mustard seeds ,cumin seeds, red chillies, crushed garlic clove and curry leaves. turn off heat and add dondakaya paste to it.

6. This recipe tastes good with hot rice with Onion.

1 comments:

PranisKitchen May 15, 2010 at 1:53 PM  

dondakaya my favorite vege..never tried this vege for chutney preparation..good idea..thanks for sharing

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