Ivygourd/ tendli/ coccinia/ dondakaya ( Telugu) – 200 Gms, washed and roughly chopped),
Onion – 1, medium, sliced fine,
Green chilli – 6to 7, ( cut each into two),
Jeera – 1/2 Tsp,
Peeled garlic cloves – 5to 6,
White til – 2 Tablespoons, ( dry fried and powdered),
Oil – 2 to 3 tsp,
Hing – 2 pinch,
Haldi – 1/8 Tsp,
Tamarind paste – 1 Tsp,
Red chilli – 1,broken into pieces,
Mustard seeds – 1/4 Tsp,
Urad Dal without husk – 1/2 Tsp,
Channa Dal – 1 Tablesp,
Curry leaves – few,
Tomato – 1, medium, chopped roughly,
Chopped coriander leaves – 1 Tablesp,
1).Arrange tendli pieces, tomato, Green chilli, half of onion pieces in a microsafe bowl with salt and haldi. Cook them on micro high for 4 minutes.
2).Stir once and again microwave them for another 4 minutes. Check once and remove the bowl. Keep it aside.
3).in a tsp of oil fry jeera, Channa dal,garlic and transfer them into a blender. Grind it into a course powder. Add ( micro ) cooked vegetable to blender along with tamarind paste and grind it into a fine course paste. Lastly add til powder, chopped coriander and run the blender using pulse once.
4).Prepare tadka with remaining oil, mustard seeds, chilli,channa dal, urad dal and curry leaves. Pour this over prepared chutney. Garnish with coriander leaves. This chutney can be served with break fast items / side dish for hot plain rice along with little ghee.
a). If microwave oven is not used ,fry the vegetables in a non stick Kadai with a tablespoon of oil till they are tender. You can follow the remaining steps as usual.Give tadka with another tablespoon of oil.
b).You need not discard the ripend gourd. You can include them also in chutney.