Dondakaaya/Tindora/Ivy Gourd/Gentlemen’s Toes/Kovai is a tropical vine grown for its small edible fruits. They may be eaten immature and green, or mature and deep red. The young shoots and leaves may also be eaten as greens. These are extensively used in Indian cooking.
I usually prepare a simple stir fry or stuffed curry or pachadi with these veggies. It’s a family favorite. Today I am posting a recipe for Dondakaaya Pachadi on a reader’s request. This is a very simple way to prepare pachadi and it equally tastes so delicious with rice.
Chopped Ivy Gourd – 1 cup
Green Chilies – 5 or 6 or as required
Tamarind – a small ball sized
Garlic Flakes – 2 or 3 (Optional) (I didn’t use these)
Cumin Seeds – ½ tsp
Oil – 2 tbsp
Salt as required
Soak tamarind in some water and keep aside.
Heat oil in a pan and add cumin seeds. After a minute add ivy gourd pieces + green chilies + garlic (if using) and sauté well until the ivy gourd appears slightly cooked. No need to cook ivy gourd until soft, half cooking is fine. Turn the flame off and transfer the contents to a plate to cool.
Meanwhile extract juice from the soaked tamarind and keep aside.
Later add all the contents to a blender jar and grind into a smooth paste by adding tamarind water little by little. Don’t add all the tamarind water at once as the pachadi might become too watery. Add enough tamarind water to grind the pachadi into a thick paste. Adjust salt.
Enjoy this yummy and mouth-watering chutney with steaming hot rice and a dollop of ghee. YUM!!