Tindora / Kovakkai / Ivy Gourd Chutney

I didn't know that one can make chutney with tindora / ivy gourd until I came across a few recipes here and here. Looked nice and tempting but was not sure on the taste of the chutney. So did not make an attempt to make this chutney.

I am not a real great fan of ivy gourds and so usually don't buy any of this unless my mom comes here. She just loves this veggie and I usually stock my fridge with a big batch of tindoras whenever she comes over. Out of curiosity on her love for tindora, I got a batch of ivy gourds during my last week grocery shopping. Thought of making some tindora stir fry for our lunch box but finally ended making the chutney for our dinner.

~*What U Need*~
Tindora / Kovakkai - 50 g
Onion(medium) - 1
Tomato(small) - 1
Red Chillies - 3
Garlic - 3-5 cloves
Tamarind - small piece
Jeera seeds / Cumin seeds - 1/2 tsp
Urad dhal - 1 tsp
Curry leaves - 1 sprig
Oil - 1 tbsp
Salt - to taste

How I Made It:
Wash and clean the tindora well.Cut them into thin pieces. Chop the onions and tomatoes. Chop the garlic cloves finely
Heat oil in a kadai, when hot add urad dhal and fry till light brown. Now add in the garlic, red chillies, jeera and curry leaves and fry till done.
Add onion and saute till brown. Now add in the tomato and fry till mushy.
Add in cut tindora fry them for a while.
Cool the mixture completely.
Add salt. Grind it in mixie into a fine paste. Add water as per the needed consistency.

Serve with idly/dosas!!!

Huss's Verdict: Was different to the normal tomato, onion / peanut chutneys. The tindora taste in the form of a chutney complimented well with the dosas. Can make more often.

This goes off to CC: Roti Pachadi/Chutney held by Sravani of Srav's Culinary Concepts