Preparation time – 5 mins
Cooking time – 10 mins
- Ivy Gourd (Chopped) – 1 Cup
- Salt – to taste
- Oil – 2 tsp
- Tamarind Concentrate or tamarind juice – to taste (I used 1/2 tsp of concentrate)
- Jaggery – 2 tsp or to taste
- Mustard Seeds – 1/4 tsp
- Cumin Seeds – 1/4 tsp
- Urid Dal – 1/2 tsp
- Turmeric Powder – pinch
- Green chillies – 4 or to taste
In a pan heat 1 tsp of oil and add tindora to the hot oil and season wit pinch of salt, mix and cover to cook till they are just tender, then add in green chillies and fry till they are soft.
Add tamarind paste, jaggery, enough salt for entire chutney and cook till jaggery melts. Remove the entire mixture from the pan and blend to a smooth paste using couple of table spoons of water. Keep it ready beside you to add the seasoning once you are done preparing it.
So for seasoning, heat 1 tsp oil, when it is medium hot add mustard seeds, allow to pop and then add in the cumin seeds and fry for just 10 secs. Add urid dal and fry till they start to change to golden and then add turmeric powder. Mix well together and add all of them to the blended chutney. Serve it with hot rice or any breakfast.