Dondakaya Pachadi (Ivy gourd/Tindora Chutney)
Dondakaya Pachadi (Ivy gourd/Tindora Chutney)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, dondakaya pachadi (ivy gourd/tindora chutney). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Dondakaya Pachadi (Ivy gourd/Tindora Chutney) is one of the most favored of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Dondakaya Pachadi (Ivy gourd/Tindora Chutney) is something that I have loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can cook dondakaya pachadi (ivy gourd/tindora chutney) using 14 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Dondakaya Pachadi (Ivy gourd/Tindora Chutney):
  1. Prepare 250 gms ivy gourd Dondakaya/
  2. Take 6 - 8 nos green chillies
  3. Make ready 3 nos garlic pods
  4. Take 1 tsp cumin seeds
  5. Get 1 handfull coriander leaves
  6. Prepare 1 no tamarind piece
  7. Get 2 tsps oil
  8. Take to taste tamarindo
  9. Make ready 1 tsp oil
  10. Make ready 1 pinch hing
  11. Get 1 tsp mustard seeds
  12. Take 1 tsp cumin seeds
  13. Make ready 1 - 2 nos red chilli
  14. Prepare 1 handfull curry leaves
Instructions to make Dondakaya Pachadi (Ivy gourd/Tindora Chutney):
  1. Heat a pan, add oil and sliced ivy gourd pieces.
  2. Add green chillies and saute it.
  3. Saute it in a medium flame till the colour is changed and cooked well.
  4. Remove from heat and let it cool.
  5. In a mixie jar add cooked ivy gourd-green chillies, garlic pods, tamarind, cumin, salt and coriander leaves. Grind it into a paste.
  6. Next, do the tempering(tadka). Heat a pan add oil, mustard and cumin seeds. When they start to splutter add hing, curry leaves and redchillies.
  7. Add the ground paste to the tadka pan and mix well.
  8. Take it into a bowl.
  9. Serve it with hot steaming rice with a dallop of ghee.

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