Ivy gourd chutney or dondakaya pachadi

Ivy gourd (dondakaya in telugu) also called Coccinia grandis, baby water melon, little gourd is a vegetable commonly available across Asia  and Africa. Ivy gourd extracts are helpful to treat joint pain and control blood sugar levels because of the enzyme glucose-6-phosphatase. There are so many recipes in Indian cuisine with Ivy gourd as a main ingredient. Here is one of them, Ivy gourd chutney prepared with raw and half ripen ivy gourd and some spices. It tastes very good .

Preparation time: 15 minutes
Serves: 2 people

Ivy gourd: 6 nos.( sliced)
Onion : 1 small ( sliced)
Coriander: 4 stems
Green chillies: 3 nos
Mustard seeds: 1/2 tsp
Split Bengal gram: 1/2 tsp
Urad dal: 1/2 tsp
Coriander seeds: 1/2 tsp
Red chillies: 2 nos.
Tamrind : small piece
Asafoetida: small pinch
Turmeric powder: small pinch
Oil : 2 tsp
Salt to taste


Take a kadai with 1 tsp oil add sliced onions, saute till onions are half cooked. Add sliced Ivy gourd  cover with a lid stirring occassionally till both are cooked. (If the Ivy gaurds are completely raw, add ivy gaurd first and when it is cooked then add onions) Take it into a bowl. 

Add 1 tsp oil in the kadai, add mustard seeds when it splutters add split bengal gram, urad dal, coriander  seeds, green chillies, asafoetida, saute till they are goldern brown then add green chillies, tamrind, coriander leaves and saute for a  minute. Let it cool down and take it into a jar grind it once, now add fried onions, ivy gourd, salt,turmeric powder and grind it into a fine paste.

Serve with steamed rice along with ghee.

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