Another typical Andhra style chutney, which is easy to make and delicious to eat. For our last night supper, I made tindora fry, and found few ripe ones which I have reserved for today’s chutney. This is a versatile chutney which tastes yum even with the ripe ivy gourd.
So, do you have to wait any longer!! Go, get some of them and make this delicious chutney, and enjoy with steaming hot rice and dollop of ghee. Hmmm!!!
Ingredients
1 cup chopped dondakaya / tindora / ivy gourd
3 tsp sesame seeds
1 tsp cumin seeds
2 green chilies
2 red chilies
handful curry leaves
½ tsp tamarind paste
2 tsp oil
salt to taste
Tempering:
1 tsp oil
¼ tsp mustard seeds
1 red chili
a pinch of asafoetida
1 cup chopped dondakaya / tindora / ivy gourd
3 tsp sesame seeds
1 tsp cumin seeds
2 green chilies
2 red chilies
handful curry leaves
½ tsp tamarind paste
2 tsp oil
salt to taste
Tempering:
1 tsp oil
¼ tsp mustard seeds
1 red chili
a pinch of asafoetida
- Dry roast sesame seeds, cumin seeds separately, and keep aside.
- Heat ½ tsp oil in a pan, fry red chilies, green chilies, curry leaves, and remove from pan.
- In the same pan, heat the remaining oil. Saute chopped tindora for 3-4 minutes. Allow it to cool.
- Grind all the above ingredients along with salt and tamarind paste to a course paste, and remove into a bowl.
- For tempering, heat oil in a small pan. Add mustard seeds and let them crackle.
- Add asafoetida, torn red chili and sauté for half a minute, and add the tempering to the chutney.
- Mix well and your chutney is ready to go with your steaming hot rice.
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