Dosakaya Pachadi

Also known as yellow cucumber chutney.

Dosakaya is a versatile vegetable that is consumed in many ways throughout Andhra Pradesh. I will be showing you how you can make a delicious chutney with it, which I used to enjoy eating with pappu and dadojanam (yogurt rice). I like this chutney because my mom used to make it all the time. This recipe is consumed in a short period of time unlike the Dosakaya pickle, which is a staple of Andhra home.

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Use amount made within a week.

Ingredients:

• 1 dosakaya

• 3 green chili

• 6 dried red chili

• 2 tbsp urad daal (split black gram)

• 1/4 tsp methi seeds

• 1 tsp mustard seeds

• quarter sized tamarind

• 1/4 tsp turmeric powder

• 1/8 tsp hing (asafatida)

• salt to taste

• 5 to 6 tbsps of oil

Method:

1. Peel dosakaya. Make sure the seeds as well as the flesh of dosakaya is not bitter.

2. Separate the seeds and cut into very small pieces.

3. Chop green chili into fine pieces

4. Heat 2 tbsps of oil in pan on medium heat. Add methi seeds and 1 1/2 tbsp of urad daal. Fry until golden brown.

5. Add mustard seeds and fry until they splutter.

6. Add green and red chilies. Fry for a minute, and add hing and tamarind.

7. Cool the mixture. Add salt and turmeric and blend into fine paste. Some of the seeds of dosakaya can also be added.

8. Heat the remaining oil. Fry the remaining urad daal until golden brown.

9. While it still hot, add to the dosakaya pieces along with the paste.

10. Mix throughly. Leave it overnight. Serve with rice and pappu.