Spicy Dondakaya(Ivy Gourd) chutney

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Hello Everyone 🙂

We haven’t said this enough but thank you, thank you and thank you everyone for showering their love on us for our work at PURE BLISS!! We really appreciate your interest in our work.

If you are a foodie or even not, by now you must be bored with the traditional coconut & tomato chutneys. Aren’t you?? Yeah!!! We too are!!!

While we are always on our journey to find a new yet simple recipe, here is one we present you today, “DONDAKAYA (IVY GOURD) CHUTNEY”.

A spicy chutney always does the trick for us with anything and everything. Our Dondakaya chutney is a classic Andhra/Telangana style chutney that is very simple to make.

I had a few ripen Ivy Gourd (Dondakayas :-p 😉 ) at home and I set out to create a Chutney out of them, which turned out to be a flavorful dish. This is actually what you have to do when you have ripened Ivy Gourds at home and you do not want to make the same old Dondakaya Fry with themJ.

  This tastes great with Steamed rice and ghee.

YOU WILL NEED

Dondakaya – 10 -15 (nip the ends and chop into cubes)

Green chilies – 5 to 6

Tomatoes – 1 medium (Chopped)

Garlic – 6 cloves, crushed

Bengal gram – 1/2 Tbs.

Urad dal – 1/2 tbsp.

Cumin seeds – 1/2 tsp

Oil- 4 Tbsp.

Tamarind pulp – 1 tbsp.

Salt – 1 tbsp.

Mustard seeds – 1/2 tsp

Curry leaves – 1 sprig

Asafetida – pinch

How to Prepare…?

  1. Heat 2 Tbsps. of oil in a wok or a pan over medium heat.
  2. Add chopped Ivy gourd, green chillies & tomato pieces to the pan and stir fry them until they are soft. The secret is medium heat and frequent stirring such that they are perfectly fried and doesn’t turn out to be burnt. Turn the heat down if necessary.

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3. Once they are soft keep them aside and let them cool completely.

IMG_0379 4. Now add the fried Ivy gourd, to the blender. Add 1 Tbsp. of tamarind pulp & Salt. Grind it into a coarse paste

IMG_03805. Take a pan for tempering, add 2 tbsps. of oil , add Bengal gram, urad dal, mustard seeds, Cumin seeds and crushed garlic.

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6. Now add a pinch of Asafetida and curry leaves. Sauté for a minute and add the grounded paste to the tempering pan and cook for a minute.

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TADAAAAAAAAAAA……. The Spicy Dondakaya chutney is ready to serve. Serve it with hot steaming rice and ghee. It goes well with Dosa and Chapati too.

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Tips:

  1. Adjust the quantity of green chillies as required.
  2. Adding garlic is optional.
  3. Tastes well even with un-ripened Ivy gourds too.

 

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