Ivy gourd Chutney | Tindora Chutney | Tondekayi Chutney Recipe
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Ingredients
- 1Cup Tindora
- TamarindMarble size
- 1tbsp Turmeric powder
- 2 or 3 Green chillies
- Salt as required
- 1tbsp Oil
- 1tbsp Mustard seedsFor seasoning
- 1tbsp Split black gramFor seasoning
- Curry leaves- fewfew – For seasoning
- 1 Red chillycut into pieces – For seasoning
- 1tbsp OilFor seasoning
Instructions
- Wash Tindora, trim the sides and split them into four.
- Heat oil; add slit tindora, green chillies, turmeric powder, salt and tamarind. Cook till the tindora becomes soft. If required you can use little water.
- Cool the mixture and grind it coarsely.
- In a pan, heat oil, add mustard seeds, black gram, red chilli, curry leaves and prepare the tempering. Add the ground tindora mixture to it and sauté for a minute.
Recipe Notes
Yummy Ivy gourd Chutney | Tindora Chutney | Tondekayi Chutney is ready to eat!