Dondakaya or Tindora has its name under the famous and also the infamous list of vegetables.Back at home,we used to eat Tindora fry ,Tindora pakodi and such varities in functions and gatherings.But there was a blame on it that it doesnt have any nutrientional benefits attached to it.They used to say that hey that guy eats more dondakaya,and that veggie made him dumb.we never cooked dondakaya in our house,i got to taste only at gatherings or in someone else house.I am not sure howfar the truth goes about it.But i sometimes try my hand at different receipes with it.One such is the dondakaya pachadi.
Ingredients:
Tindora 25
Green chillie 10
Tamarind paste 1 teaspoon
Cumin seeds 1 teaspoon
Garlic clove 1
Finely chop 5 tindora and keep them aside.Remaining 20 tindoras chop into small pieces ,now along with the greenchillies saute them on medium heat with a tablespoon oil.When the dondakaya pieces loose there loose there rawness and look almost cooked.(Dondakaya takes long time to get completely cooked.)turn of the heat and allow them to cool.Then take them in a mortart/grinder add a teaspoon salt and the tamarind paste and run the mixer for one minute./mix the contents with a spoon add cumin seeds and the crushed garlic clove and turn on the mixer for one more minute.Take the chutney into a serving bowl,add the finely chopped dondakaya pieces we had set apart previously.Do the seasoning.Serve with hot rice and a teaspoon of ghee.Hmm your tongue is going to appreciate the new taste surely.we can totally omit the part of adding the raw tindora,but adding it gives totally a different dimension to the chutney.The crunchiness that the raw tindora provides adds a new taste.
Ingredients:
Tindora 25
Green chillie 10
Tamarind paste 1 teaspoon
Cumin seeds 1 teaspoon
Garlic clove 1
Finely chop 5 tindora and keep them aside.Remaining 20 tindoras chop into small pieces ,now along with the greenchillies saute them on medium heat with a tablespoon oil.When the dondakaya pieces loose there loose there rawness and look almost cooked.(Dondakaya takes long time to get completely cooked.)turn of the heat and allow them to cool.Then take them in a mortart/grinder add a teaspoon salt and the tamarind paste and run the mixer for one minute./mix the contents with a spoon add cumin seeds and the crushed garlic clove and turn on the mixer for one more minute.Take the chutney into a serving bowl,add the finely chopped dondakaya pieces we had set apart previously.Do the seasoning.Serve with hot rice and a teaspoon of ghee.Hmm your tongue is going to appreciate the new taste surely.we can totally omit the part of adding the raw tindora,but adding it gives totally a different dimension to the chutney.The crunchiness that the raw tindora provides adds a new taste.
1 comment:
It is sad that Dondakaya has not been given due credit for all its tastefulness though I never gave much of a thought about its nutrients. I guess we just take it for granted. Roti pachchadlu are so delicious and so healthy. Thank you Rachana for bringing these recipes to the forefront :)
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