- Dondakaya , chopped - 150 g
- Green chilli - 1 small ( optional, per piece tolerance)
- Ginger - ½ tsp, grated
- Oil ( sunflower or olive) - 1 tsp
- Salt - as advised by dietician ( around ¼ tsp or less)
- Fresh coriander leaves ( optional ) - 1 tbsp, chopped
Nutrients
- For Tempering (Optional but Flavorful)
- Mustard seeds – ¼ tsp
- Curry leaves – 4-5
- A pinch of hing (asafoetida)
- Wash the dondakaya and slice it thinly.
- Boil or lightly sauté it in ½ tsp oil until it becomes soft.
- Drain the extra water completely.
- Allow the cooked dondakaya to cool.
- Grind it with green chili, ginger, and a small amount of tamarind pulp into a coarse paste.
- Heat ½ tsp oil and add mustard seeds, curry leaves, and hing.
- Pour the tempering over the chutney and mix well.
- Serve fresh with white rice or phulka in controlled portions.
