Tindora / Dondakaya Chutney is one of the most vital side dish of Andhra. There are so many varieties and variations ...Its very easy to make.
Tindora/ Dondakaya - 2 cups
Tamarind Paste - 2 tbsp
garlic - 3 cloves
Mustard seeds - 1/ 2tsp
cumin seeds - 1 tsp
Curry Leaves -few
Urad dal -1/2 tsp
Hing - a pinch
Red chillies - 8 (according to ur taste)
oil - 2 tsp
salt to taste
Soak about a lemon sized tamarind in water . Squeeze the tamarind using your fingers. Take out the pulp. Use the thick puree extracted as required and save the rest for later use.
Wash and cut the tindora into small pieces and keep it aside.
In a Pan add oil, cumin seeds,garlic,red chillies,cut pieces of tindora, salt and cook on slow flame for 10 mins with closed lid.Tindora will little bit change the colour.
once it is done transfer to the blender, add tamarind paste and grind till it is coarse paste.If it is difficult to grind then add very little water and blend.( I grinded it to paste as my family likes that way only).
In a pan add oil for seasoning, add mustard seeds when they splutter add cumin seeds,urad dal, red chilli, curry leaves ,hing.
Add the tempering to the blended tindora mixture and mix well.
Serve with hot rice and ghee.