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!
- 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
- oil- 1 tablespoon
- curry leaves- 7-8
- 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.