Andhra Dondakaya Pachadi
Dondakaya sliced into rounds
smallfresh grated coconut
grated jaggery or brown sugar
First of all, heat oil in a pan or Kadai; once the oil has preheated add cumin seeds, green chillies and sauté. Add garlic and saute just for a minute.
Now transfer this into a bowl.
Consequently, in the same pan add oil and the chopped Dondakaya pieces. Sauté till they are soft and slightly browned at the edges.
Subsequently, turn off the gas and add the fried green chillies, cumin, and garlic.
Additionally, add the grated coconut, soaked tamarind and some rock salt to it.
Transfer to a blender and grind to a coarse paste.
Transfer the ground Dondakaya Chutney to a serving bowl.
For the tempering
Heat oil in a small pan; add chana dal, dry red chillies, mustard seeds, curry leaves and sauté until the mustard seeds crackle.
Turn off the heat and drizzle over the Dondakaya chutney.
Serve this Andhra Dondakaya Pachadi as an accompaniment to other dishes in an Andhra thali meal. Tastes best with rice and a dollop of ghee.
Coconut is optional
You can use a little jaggery instead of brown sugar
Reduce the number of green chillies according to taste