Tindora Chutney/ Tondekai Chutney

Ivy gourd or Tindora or Tondekai (Kannada) is a common green vegetable available India. It is a climber plant which can be cultivated in a small place available in kitchen gardens which needs a support to grow and regular water supply. Vine of this spreads easily over trees, fence or any other dedicated support. The fruit and leaves are used in cooking. Fruits are good sources of Vitamins, protein, dietary fibre, anti-oxidants. They are good to normalize blood sugar level, promotes health of skin. Leaves have cooling property which is used in treating mouth ulcers.

Ivy gourd is one among my favourite vegetables. It can be used in preparing Sambar, Majjige huli, Palya and many other items. Last year, we harvested lot of them in our small garden. Usually we consider tender ones and throw off the ripe Tindoras while cooking. But I got a recipe for the chutney in which we can use the ripe ones as well, this is really delicious.

Find the recipe here.

Ingredients:

Tindora (Tender/Ripe)– 12-15

Grated coconut – 4 teaspoon

Onion – 1 (small)

Garlic – 6 cloves

Red chillis – 2

Green chilli – 1 (Adjust as per taste)

Tamarind – 1/4 teaspoon

Jaggery – ½ teaspoon

Salt – to taste

Oil – 4 teaspoon

Mustard – ½ teaspoon

Curry leaves -1 strand

Method:

Wash Tindora / Ivy gourds clean. Cut them into thin slices. Chop Onions, peel off Garlic. Keep all these separately.

Dry roast red chillis and keep aside. Heat 2-3 spoons of oil in a wok/ pan. Add chopped onions and sauté for 2 mins. Add garlic, green chillis and sliced tindora to the same. Sprinkle required salt (About 1/2tsp). Fry until tindora is cooked soft without adding water. Add grated coconut and sauté once at the end. Remove from heat. Allow to cool down. Once cooled, add to a mixer jar. Add tamarind and grind coarsely. Transfer to the serving bowl. Temper mustard in oil, add curry leaves and add this seasoning to the chutney. Tasty chutney is ready to serve as a side dish for chapathi/ roti or with rice.