KOVAIKAI CHUTNEY / TINDORA CHUTNEY

I learnt this recipe from my friend Shanthi. It stays good for a week when refrigerated. Goes well with idli, dosai or even with rice. We generally make stir fry out of this. I make subzi for roti with this tindora. will post that  recipe soon.

INGREDIENTS

Kovaikai / Tindora   250 gms

Onion - 1 big

Garlic - 5 to 6 pods

Tomato 1 big

Tamarind - one small goose berry size

Red chili - 4 to 5

Oil  - 2 to 3 tsp

Mustard seeds - 1 tsp

Urad dhal - 1 tsp

Curry leaves - few

METHOD

In a pressure pan add 1 tsp of oil , add chopped onions, red chili and garlic. Saute well.

Add Tomatoes to that and cook well.

 Add the chopped kovaikai/ Tindora to that . Saute for 2 to 3 minutes. Add water to that and pressure cook for 3 whistles

After it cools down, ground to a paste. 
Heat 1 tsp of oil and add mustard seeds and urad dhall and temper the chutney.


Note: If you want to keep it like a thokku,  in a kadai add 2 tsp oil and add mustard seeds, and urad dhal and add the grounded paste and saute well.