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1 large bowl of Dondakaya pieces
Oil 1 1/2 tbsp
Chillies 4 (Green or Red)
Sesame seeds (Noopappu) 1 tbsp
Seasoning (Popu) Ingredients
1 tsp each - Minappappu, Senagapappu, less than 1 tsp - Mustard seeds, Jeelakarra(Cumin), Fenugreek (Menthulu) 7-8 seeds
Garlic 2 cloves
Tamarind 1 spoon if paste if raw (One lemon size ball, soaked in water)
Salt to taste
Asafoetida (Hinguva) two pinches
Cilantro and curry leaves (Optional) 1 tbsp each
Heat oil in a fry pan and put seasoning ingredients (includes chilli) let them splutter for a minute with garlic.
Add sesame seeds let them splutter for a minute. Add turmeric, slat & ivy gourd pieces into that. Mix them finely, fry till they wilt off in and out & turn off the stove.
Allow it to cool. Grind the mixture adding tamarind to smooth or coarse. Avoid adding water.
Adjust the salt accordingly.
Finally add little oil to the pan add mustard cumin curry leaves and red or green chilli. When they splutter sprinkle hing. Turn off the stove and add it to the chutney.
Can Serve with Dosa, Rice, Chapati....
Good source of vitamin A
You can leave the chutney without seasoning again in the last (As I mentioned). Goes well with rice, dosa and oothappam. after putting sesame seeds, don;t fry too long otherwise seeds will hop surrounding everywhere
(1 Votes)
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