Dondakaya Pachi Mukkala Roti Pachadi (Raw Tindora Chutney)

1. Tindora/ivy gourd         : 20 no
2. Green chillies               : 4 no
3. Tamarind                     : marble size (soak in warm water for 5 min)
4. Cilantro                        : hand full
5.  Dry red chillies            : 2
6. Mustard                      : 1 tsp
7. Jeera                          : 1 tsp
8. Curry leaves                : 7-8
9. Salt                             : to taste

Procedure :
  1. Clean dondakaaya (Tindora) and trim the ends. Cut them into very small pieces.
  2. Fry green chilies. In a blender, add soaked tamarind, green chilies, jeera, and cilantro leaves and blend them into a paste. Add 2 tbsp of chopped dondakaya to the blender and blend it coarsely with some salt. Adjust the taste if needed.
  3. Take the whole mixture and add it to the finley chopped dondakaaya (Tinodra) pieces. Mix well.
  4. Heat oil in a small pan and add mustard seeds, when they crack, add jeera, red chilies, urad dal and curry . Add this Popu (seasoning) to dondakaaya (Tinodra) pieces mixture and mix well.
  5. Serve with steam hot rice and any dal.