DONDAKAYA PACHADI – TELANGANA STYLE – HOW TO PREPARE IVY GOURD PACHADI FOR IDLI, DOSA, CHAPATI AND RICE

Dondakaya or Ivy Gourd is a good source of Iron, Vitamins, Minerals and dietary fibre. It prevents kidney stones, fatigue, protects the nervous system, maintains a healthy metabolism, fiber keeps the digestive tract healthy.

Today I am posting Dondakaya Pachadi or Ivy Gourd pachadi which is prepared in Telangana Style, which is served with idli, dosa, chapatti or rice.

Ingredients:

Dondakaya / Ivy Gourd                 ½ kg

Oil                                                           4 tsp

Green chilies                                      10 – 12

Garlic                                                     5

Jeera/cumin seeds                          1 tsp

Tamarind                                             small lemon – sized

Mint leaves                                        4 – 5

Coriander leaves                              1 tbsp

Turmeric powder                             a pinch

Salt to taste

For seasoning:

Oil                                                           2 tsp

Mustard seeds                                  1 tsp

Urad dal                                               1 tsp

Channa dal                                          1 tsp

Garlic                                                     5

Dry red chili                                        2

Curry leaves                                       1 strand

Procedure for preparing Dondakaya Pachadi/ Ivy Gourd Pachadi:

1. Wash and soak dondakaya in water for 10 – 15 minutes. Drain the water and dry them and trim the edges. Chop them into thin round circles.
2. In a pan heat 2 tsp oil, add green chilies (slit) and fry for 2-3 minutes on medium flame then add jeera and fry for 1 minute. Put off the flame. Transfer the contents (green chilies and jeera) to a plate.
3. To the remaining oil, add 2 tsp of oil in the pan and heat it again. Now add the dondakaya pieces and turmeric powder and fry on medium flame for 7 – 8 minutes. Then add garlic to it and fry for 2 – 3 minutes. Keep stirring occasionally. Put off the flame. Bring down the pan and add coriander leaves and mint leaves and stir it. Allow the contents to cool.
4. When cool grind together the dondakaya pieces, garlic, green chili, jeera, tamarind, mint leaves and coriander leaves and salt to a coarse paste. Do not add water while grinding. Transfer the paste to a serving bowl.
5. Heat 2 tsp oil in a pan add mustard seeds, urad dal and channa dal. When mustard seeds splutters add garlic (split), dry chili and curry leaves and fry for ½ a minute. Put off the flame. Pour the seasoning to the pachadi.

Dondakaya Pachadi is ready. It is served with idli, dosa, chapatti or rice. It stays fresh for 5 – 6 days in refrigerator.

Note:

• U can increase or decrease the spice level according to ur preference.
• Do not use water for preparing the pachadi. Otherwise the shelf life of the pachadi will be short.
• For longer shelf life refrigerate the pachadi.

Do refer other Pachadi posts:

1. ANDHRA BEERAKAYA THOKKALA PACHADI
2. AMLA PACHADI