TINDOORA CHUTNEY

INGREDIENTS:

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1. Dondakayalu,tyindoora/kovakai chooped- 1 pack


2. Chopped onion-1/2


3. Dry red chilis-6 to8


4. Urad dal-1/2 teaspoon


5. cumin mustard-1 teaspoon


6. Dry coconut powder-1 teaspoon


7. Dhaniya powder/coriander seed powder-1 teaspoon


8. Garlic pod-2 small


9. Salt-to taste


10. Turmeric-pinch


11. Cilantro-1 teaspoon


12. Oil-for seasoning
13. Tamarind juice-1/2 teaspoon

METHOD:
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• Take a pan add oil,urad dal,dry chili's,cumin seeds,mustard seeds,and onion.


• When onion get cooked cool the mixture.


• Pressure cook tindora with some water,cook until done.


• Let it cool


• Now place dhaniya powder,coconut powder,seasoned mixture,garlic,turmeric ,tamarind juice and grind to fine powder.


• Now add tindora and grind coarsely,then transfer the chutney to the bowl.


• Now take a pan add 1 teaspoon of oil,add urad dal,hing ,curry leaves,and cilantro.


• Add this seasoning to the pickle,it tastes really delicious.


• I used frozen tindora for this chutney.