Now cut the dosakaya into small pieces.
To it add chilli powder, salt, hing and tamarind paste and mix well.
Then take a kadai and put the oil and when it becomes hot put the mustard seeds and when they start spluttering add to the chutney.
It hardly takes 5 minutes to do it.
Of course salt and tamarind can be increased or decreased to suit ones taste.
It will last for 1 or 2 days.
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