Tuesday, May 6, 2008

Tondekai Chutney

I have always loved Tondekai dry palya. Couple of weeks ago, I tried making chutney out of Tondekai (tindora). My husband, who loves to try my new experiments and is a very good critic too, loved the new taste. Since then, its been quite a good hit item at home.


1 cup tondekai (chopped)
1/4 cup grated coconut
3 green chilies (cut in half)
2 tbsp tamarind
2 tbsp jaggery (optional)
1 tsp oil
salt to taste

  1. Heat the oil in the pan. Add the green chilies and tondekai.
  2. After the tondekai is half cooked, add coconut, salt and tamarind. Cook till tondekai is completely cooked. Add jaggery. Let it cool.
  3. Grind all the items together, and garnish with Vaggarane.
  4. Serve with Parathas and Chapatis.