Dondakaya Pachadi (Tindora Chutney)

Ingredients:

Dondakayalu (Tindora) - 250 gm

Green chillies - 5-6

Red chillies - 2

Tamarind - small lemon size

Mustard seeds - 1/2 tbsp

Cumin seeds - 1/2 tbsp

Urad dal - 1 tbsp

Turmeric - pinch

Salt - as per taste

Oil - 2 tbsp

Curry leaves - 1 leaflet

Coriander leaves - 2 tbsp

Procedure:

1. Wash, clean, chop tindora and green chillies in to small chunks and set aside.
2. Take a kadai, heat oil, add cumin seeds, chopped green chillies, turmeric and tindora. Saute them under medium flame with closed lid until the tindora pieces turn soft.
3. Let them cool for few minutes and blend them with tamarind paste in a mixer to form a coarse paste (do not grind in to fine paste).
4. In the same pan, heat oil, add mustard seeds, cumin seeds, urad dal, red chillies, curry leaves and fry them. 
5. Now transfer the seasoning immediately in to chutney, add chopped coriander leaves, adjust salt and serve with hot rice and ghee.