Name: Dondakaya Chutney (Ivy gourd chutney) recipe by Aparna Parinam at BetterButter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup Ivy gourd (tindora or Dondakaya); 4 - 5 dried red chillies; 1/2 teaspoon methi seeds (fenugreek ); 1 tablespoon black gram (urad dal); ¼ teaspoon teaspoon asafetida; 1 teaspoon mustard seeds; salt as per taste

ABOUT Dondakaya Chutney (Ivy gourd chutney) RECIPE

My mother-in-law once again came up with an unique chutney. Initially I could not guess which vegetable was used to make this chutney. Later on further prodding, she revealed to me that it is made with Ivy gourd.

Ingredients Serving: 4

1 cup Ivy gourd (tindora or Dondakaya)
4 - 5 dried red chillies
1/2 teaspoon methi seeds (fenugreek )
1 tablespoon black gram (urad dal)
¼ teaspoon teaspoon asafetida
1 teaspoon mustard seeds
salt as per taste

Instructions

Chop the Ivy gourd into small pieces. Heat one teaspoon of oil and fry the Ivy gourd pieces for a few minutes.
Cover the vessel with a lid and let it cook for a few minutes. Remove the lid and check if the vegetable pieces have turned soft.
Once the vegetable, becomes soft, turn off the heat and let it cool. Heat one teaspoon of oil in a shallow vessel/kadai.
Add mustard seeds. Once these splutter, add methi seeds, and urad dal. Fry for some time. Add red chillies and saute for few seconds.
Turn off the heat. Cool it. In a blender, add the fried red chillies first and grind well. Add the remaining seasoning and blend.
Add to this, the cooked ivy gourd pieces and blend well to a coarse chutney.

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