Not Quite Mush (Dondakaya pachchadi)

It’s not supposed to be mushy, I think, but I’d probably sliced the Dondakais too fine, so it almost got pulverized. The taste remains the same, though the texture could do better. Here’s the recipe for this crunchy, tangy, fresh-tasting chutney:

Dondakaya: ½ a kilo
Gingelly/sesame oil: about 8 tsp (aargh!) or less
Mustard seed, cumin, black gram dal, curry leaf, garlic (optional) - as much as it takes to give a crunchy feel
Green chillies: as many as you can take
Tamarind: walnut-sized or a little more, wetted in water
Rock salt

Cut the vegetable into small pieces, salt them and leave them to get rid of some water. Meanwhile, chop chillies, fry them in the gingelly oil, put them aside and fry the mustard seed, cumin, black gram and curry leaf and garlic in the same oil. Now go read a paper or a book for a while. Then come back, squeeze the vegetables well to get rid of the water, put them into the mixer with the chillies, fried seeds, tamarind and rock salt and pulse it – I think I went wrong in letting it run continuously, but it seemed to work the last time I made it.
Meant to be eaten with rice and ghee.