IVY GOURD/ KUNDRU/TONDEKAI CHUTNEY

One of the widely cooked and consumed among the Indian vegetables, it becomes a boring fry at times. This tasty chutney will keep your guests guesssing as to what its main ingredient is!

Ingredients:

  • oil- 1-2 tablespoon
  • Jeera (cumin) seeds- 1/2 teaspoon
  • methi (fenugreek) seeds- 1/2 teaspoon
  • dry chilly- 1-2 (depending on taste preference)
  • green chillies- 1-2 (depending on taste preference)
  • onion- 1 (big)
  • garlic- 2-3 cloves
  • ivy gourd/ kundru- 12-15 (preferably tender and green inside)
  • tamarind- one inch ball
  • ground nuts (roasted)-2 tablespoons
  • white sesame seeds (roasted)- 1 -2 teaspoon

For tempering:

  • oil- 1 tablespoon
  • curry leaves- 7-8

Method:

  • Heat oil in a pan, add jeera (cumin), methi (fenugreek), dry and green red chillies,roughly chopped garlic, finely sliced onions. fry all of them well.
  • Add diced ivy gourd and sprinkle some salt, fry well until the rawness completely disappears. This is very important to enhance the taste of the chutney.
  • Once completely cooked, add tamarind, stir for few minutes and switch off the flame.
  • After it cools down, transfer into mixer jar,add roasted grounuts, roasted sesame seeds, little water and blend the contents into a coarse paste.
  • For tempering , heat oil and add curry leaves. Pour the tempered oil over the chutney, sprinkle some roasted sesame and serve with hot rice.

 

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neelima

Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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1 Response

  1. rashmi says:

    Very yunmy recipe neelima..jus tried it n it tastes heaven…awesome wid hot rice..thx for making this veg so interesting…

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