Heat 2 tsp oil in a pan and add 1 tsp chana dal, 1 tsp urad dal, ¼ tsp fenugreek seeds, 1 tsp cumin seeds. Saute them until golden brown for a min or two until you get a nice aroma, Now add peeled garlic cloves and green chilies to saute for a few more seconds until you see the blister marks.
Now remove this tempering without the oil into a bowl and let it cool down. Once it is cooled down, take it into a food processor or blender and grind it and keep the jar aside.
In the remaining oil, add chopped dondakaya pieces (Tindora) with turmeric, cover the pan saute them until they are softened.
When the tindora (dondakaya) pieces are more than 60% cooked, add the chopped tomato pieces and cook them together covered until everything is softened. No need to cook them until they are mushy, just soft enough to make sure they are cooked.
Remove this mixture onto a plate and cool it down.
In the same jar which we used to grind the tempering, add the dondakaya tomato mixture along with salt and pulse again a few times without adding water. Grind it into a coarse mixture for a perfect taste, not too soft.
Check the taste for salt and spiciness and add more if required. At this stage, If you feel you need more spiciness, add chili flakes or red chili seeds and pulse again. Remove this Dondakaya pachadi into a serving bowl.
Now in a small tempering pan, heat 2 tsp oil (Use sesame oil for more flavor), and to this, add all the ingredients for tempering at the end and saute for a minute or two until golden brown. Then add chopped onions if using and cilantro and fry a minute and add this tempering to the dondakaya chutney in the serving bowl and mix well before serving.
Serve this dondakaya chutney with hot white rice and ghee on top for an awesome flavor.