Dhondakaya/Tindora Pachadi

Dondakaya Pachadi is a classic Andhra style chutney that is popular and simple to make with very few ingredients. Dhondakaya is also known as Tindora/Ivy gourd. Dhondakaya chutney is a spicy, hot&tangy condiment of Tindora. This vegetable is commonly used in stir fry, curry, chutney and rice.. Ivy gourd is available throughout the year.

There are different ways to make this pachadi/chutney. I am showing the simplest recipe here.

How to make Dhondakaya Pachadi

PREP TIME: 5 MINS  COOK TIME:15 MINS  TOTAL TIME:20 MINS  COURSE:SIDES/CHUTNEYS CUISINE: SOUTH INDIAN SERVINGS : 3

Ingredients

  • Dhondakaya/Ivy gourd/tindora – 15- cut into stripes
  • Green chillies – 3 – cut in half
  • Tomato – 1 medium – chop
  • Oil – 2 tbsp

Instructions

  1. Wash/rinse the tindora well and chop them into pieces.
  2. Heat a pan with 1 tbsp of oil. Add tindora pieces. Close the lid to speed up the process.
  3. Fry them for 3 to 4 mins or until the rawness is gone.
  4. Now add cut green chillies and chopped tomato. Fry them untill tomatoes are a little mashed up.
  5. Turn off the stove and let it cool. Add salt and grind everything.
  6. Season dhondakaya pachadi with remaining 1 tbsp oil.

step by step photo instructions

  1. Wash/rinse the tindora well and cut them into pieces. Heat a pan with 1 tbsp of oil. Add tindora pieces. Close the lid to speed up the process.

2. Fry them for 3 to 4 mins or until the rawness is gone. Now add cut green chillies and chopped tomato. Fry them untill tomatoes are a little mashed up. Turn off the stove and let it cool.

3. Add salt and grind everything. Season dhondakaya pachadi with remaining 1 tbsp oil.

Tips

  1. Little ripened or raw tindora, both are good for pachadi.

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