Ivy gourd Chutney | Tindora Chutney | Tondekayi Chutney Recipe
2 or 3
Split black gram
Curry leaves- few
few – For seasoning
cut into pieces – For seasoning
Wash Tindora, trim the sides and split them into four.
Heat oil; add slit tindora, green chillies, turmeric powder, salt and tamarind. Cook till the tindora becomes soft. If required you can use little water.
Cool the mixture and grind it coarsely.
In a pan, heat oil, add mustard seeds, black gram, red chilli, curry leaves and prepare the tempering. Add the ground tindora mixture to it and sauté for a minute.
Yummy Ivy gourd Chutney | Tindora Chutney | Tondekayi Chutney is ready to eat!
Click to share on Twitter (Opens in new window)
Click to share on Facebook (Opens in new window)