Ivy Gourd in Green Chutney / Tindora Hara Chutney wala

Dondakaya Kothimiri Karam Vepudu / Kovakai Kothimalli Kara Poriyal

Cooking is all about experimenting with the ingredients you have ready at hand..I'm always open for cooking without a recipe or adding variations to the staple procedures. No wonder I'm a fan of Michael Smith from Food Network/Food TV and always admired his style in the program "Chef at Home", where he always emphasis on cooking without a recipe.

Today's recipe is one such which absolutely came from my heart when I envisaged the flavours of adding the green chutney to regular Tindora stir fry and whipped up the same.

Ingredients:

1 lb Ivy Gourd/Dondakaya/Kovakai/Tindora (Cut into thin discs or cut length wise
1 tbsp oil

1/4 tsp Mustard seeds

1 Onion small chopped
2 Red Chillies broken into small pieces
1/2 tsp Red chilly powder
1/8 tsp Turmeric
A few curry leaves
Few lemon drops
Salt to taste

for the Green Chutney:

A Small bunch of Coriander leaves, chopped
1 Garlic clove chopped
4 Green Chillies chopped
Add water to the above items and grind to a chutney. Keep Aside

Method:

Heat oil in a kadai or wok.
Allow mustard seeds to splutter.
Then add the red chillies, onions, curry leaves one after the other and fry till onions are translucent.
Add the turmeric powder.

Now Tindora and required salt, give it a nice mix to coat them well with the seasoning.

Sprinkle some water and cook covered with lid till the Tindora is 3/4 cooked.
Keep mixing in regular intervals.

Now add green chutney and mix thoroughly..

Let the Tindora absorb all the green chutney into it.
Keep stirring till all the water is evaporated and Tindora is dry but well coated with the green chutney masala.
Add a hint of lime and remove from heat.
Serve hot with Rice, Sambar or Dhal curry