KAILASA's Sattvic Cooking
10.9 TINDORA CHUTNEY (Dondakaya Pachadi, Hindu Ivy Gourd)
INGREDIENTS
| 2 tbsp | Oil |
| 6 | Dry Red Chillies |
| 1 cup | Coconut, fresh grated |
| 2 cups | Tindora |
| 1 tsp | Tamarind paste |
| 1 pinch | Salt to taste |
Seasonings:
| 4 tbsp | Oil |
| 1 tbsp | Urad dal |
| 1 tbsp | Channa dal |
| 1 tsp | Cumin seeds |
| 1 tsp | Mustard seeds |
| 1 pinch | Asafetida powder |
| 1 | Red Chilli |
| 4-5 | Curry leaves |
- 1) Cut tindora into halves.
- 2) Heat oil, and then fry red chillies, coconut and tindora until soft.
- 3) Add tamarind paste and salt, and then grind into a paste.
- 4) Heat oil and fry the seasonings until they splutter.
- 5) Add seasonings to the tindora paste.