Dondakaya Pachadi chutney
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Author caramellz Yield No Value
Published Mar 12, 2009 Cooking Time 1 hour
Recipe Type Dipping/Pickles Preparation Time 30 min
Ingredient Tindora Dondakai Standing Time 1 hour

Recipe of Dondakaya Pachadi chutney

Ingredient Name Quantity Unit
Garlic 1 Clove
Dry Red Chillies 2 Numbers
Jeera 1 Teaspoons
Mustard 1 Teaspoons
Curry Leaves 10 Numbers
Urad Dal 1 Teaspoons
Chana Dal 1 Teaspoons
Dondakaya (short Gourd/tindora) - Thinly Sliced Longitudinally 1 Lbs
Tamarind Pulp 1 Tablespoons
Jaggery 1/2 Teaspoons
Oil 2 to 3 Tablespoons
Salt 1 to 2 tsp or To Taste


Heat oil in kadai, add dondakaya pieces, add salt and shallow fry till cooked and raw smell disappears. Remove and keep aside. In the remaining oil, add mustard, jeera, urad dal, chana dal, red chillies and curry leaves and fry. Add to dondakaya. Grind dondakaya and tempering ingredients along with salt, fresh garlic, tamarind pulp and jaggery without adding water. Serve with white rice and ghee.
Posted Mar 12, 2009

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Jul 11, 2014
we can even grind the dondakaya along with salt, tamarind, jaggery, green chillies and make it as a paste and then fry the mustard seeds, cumin seeds, urad dal, chana dal, curry leaves, garlic(smashed), red chillies and add the fry to the donakaya paste and mix it well. This even looks colorful instead of plain.

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