Tindora chutney

Tindora is one of the vegetables commonly found as a part of Indian cuisines. It is unfortunate though that its health benefits are not a common knowledge yet.

Tindora is loaded with several types of vitamins and minerals especially iron. The cruncy and juicy texture of tindora makes it an excellent source of fiber.

Tindora (Coccinia grandis) Chutney:
Preparation time: 10 mins
Cook time: 12 mins
Servings: 4

Ingredients:
Tindora : 1 cup (chopped)
Channa dal : 1 tbsp
Urad dal : 1 tbsp
Jeera : 1/2 tbsp
Red chilli : 5
Oil : 1tbsp
Garlic : 5 cloves
Onion : 1 big
Pudhina, Coriander leaves, Curry leaves: 1 cup
Tamarind : A small piece (Around 1/2 inch)
Salt : 1 tsp

Preparation Method:
First, chop tindora and onion into small pieces. Wash the pudhina, curry leaves and coriander leaves.
1. Heat 1/2 tbsp of oil, add channa dal, urad dal and fry till it becomes golden brown. Then, add jeera, red chilli and fry. Turn off the flame. Add a small piece of tamarind and let it fry from the heat in the kadai. Keep the mixture aside to cool.

2. In the same kadai, add another 1/2 tbsp of oil. Fry onion and garlic till onion becomes transparent.
3. Now, add tindora and fry till it becomes soft. However, make sure that the tindora does not get too mushy.
4. When the tindora becomes soft, add pudhina, coriander leaves and curry leaves. Fry the mixture for 2 minutes and then keep it aside to cool.

5. Add salt to the dal, chilli & tamarind mixture and grind them. Then, add the remaining tindora mixture and grind them to a coarse paste.