Dosakaya Vankaya Pachadi

Dosakaya-Vankaya Mukkala Pachadi

Dosakaya is not available in our place all year around,but when it is available,it is sure that we have them in our house.In India whenever there is any occasion or festival and there is feast dosakaya mukkala pachadi is a must .There are different variantions of it though.Today i decided to blog this variety with the vankaya and tomato in it.Recently one of my friend made it and reminded me of the tasty recipe of the dosakaya.Thanks to her.
       One careful thing about dasakaya is we have to check the taste of it after peeling and cutting it,sometimes it tastes bitter.If only seeds are bitter ,just discard them and use the rest of it .If the whole thing tastes bitter it is better to discard and try a fresh one.

Ingredients:

Dosakaya 1

Vankaya 1

Tomato 1

Green chillies 8

Garlic clove 1

Cumin seeds 2 tsps

Tamarind paste 1 tbsp



Heat a skillet with a tablespoon oil,add green chillies and the tomato pieces and saute on medium heat.After 2 minutes add the vankaya pieces.Keep sauting till the greenchillies loose there raw flavor and the tomatos loose there juicyness.Turn off the heat and cool them.When they are no more hot,take them in a mixie jar,add 2 teaspoons salt and the tamarind paste and grind for one minute.Mix the ingredients with a spoon and add a teaspoon cumin seeds and a garlic clove.Run the mortar again.Take the whole mixture in a bowl and mix in the Dosakaya ,which is cut into very small chunks.mix well so that the dosakaya chunks are covered in the goovy paste of vankaya,tomato and green chilies.Adjust the salt and do the tempering.Heat a tablespoon oil in a skillet.When the oil is hot add the chanadal,mustard seeds ,cumin seeds,broken redchillie,a crushed garlic clove and when the mustard seeds starts to splutter add  finally the curryleaves.Turn of the heat and add the tempering to the chutney.Serve with  hot white rice and a spoon ghee.