I love making this chutney whenever I get too many of ripe dondakayas. It surely can be made with green ones too, but the ripe ones surely gives it a good taste. A mix of ripe and green ones is also good.
This chutney goes well as any other chutney, with dosas or idlis or with upmas and hot rice!
If you like to leave a crunch and rawness to the chutney, don't cook it all the way thru. I usually cook it all the way thru, I just like it that way.
This chutney can be made a couple of ways...add a tomato for an extra zing to the chutney.
The tempering can be done before or after cooking the tindoras. You can grind the tempering or just add it in the end.
So try it any way you wish!
15-20 dondakais, tindora, washed and chopped
2-3 garlic cloves
1 tbsp channa daal
1 tsp urad daal
1/4 tsp mustard seeds
1/4 tsp jeera
5-7 green chillies (more or less)
4-6 dry red chillies (more or less)
few curry leaves
a little more than a marble size of tamarind
1 tbsp of oil
salt to taste
Heat oil in a pan. Saute the garlic for couple of minutes till brown.
Add the channa daal, urad daal and saute till brown.
Add the mustard seeds and jeera, let them splutter.
Add the green chillies, red chillies and curry leaves.
Add the chopped dondakais and let them cook thru.
Add the tamarind and let it doen soften up. Remove from heat.
Add salt to taste and grind when cooled.
Serve and Enjoy!!!