Dondakaya Pachadi / Dondakaya Chutney

Recipe Source : My Aunty

This delicious chutney is pretty easy to make and that too with less ingredients. I would suggest using sesame oil as it takes the taste to next level.

Note: I forgot to add tamarind to chutney even without it tasted so good. Because of this we are lacking that good brown color.

Ingredients	Quantity
Dondakaya/Tindora	300 grams
Turmeric	1/4 tsp
Tamarind	small lemon sized
Oil	2 tbsp
Mustard Seeds	1 tsp
Fenugreek Seeds/Menthulu	1/4 tsp
Dry Red Chilli	7 (add according to your spice level)

For Tempering
Oil (Sesame Oil tastes best)	2 tbsp
Curry Leaves	1 sprig
Dry Red Chilli	1 teared into two
Hing / Inguva	1/4 tsp

Method:

1. Chop the either ends of dondakaya and cut into small pieces. Rinse them in water , squeeze the excess water out.

2. Heat 1 tbsp oil in a pan , add dondakaya pieces , turmeric stir fry until they start changing color.
3. Now heat remaining 1 tbsp of oil , add mustard seeds allow them to splutter.
4. Now lower the heat  and add fenugreek seeds , dry red chilli slightly brown them . Make sure you don't burn them as fenugreek will taste very bitter when burnt.
5. Grind the chilli mixture into powder. Now add dondakaya and blitz into a coarse mixture (Avoid making it too smooth )

Tempering:

1. Heat the sesame oil in low heat , add curry leaves and dry red chilli . Let them slighlty change color and take it off heat immediately.
2.Add the tempering to chutney and enjoy with white rice.