Dondakaya Fry Recipe
Spicy and crispy fried Ivy gourd is one of my fave vegetarian recipes. I lovetindora’s crunchy texture and mild taste. Tindora is a versatile veggie that beautifullycomplements the Indian spices used in its preparation.Ivy gourd is a popular vegetable in Indian cuisine. Fromquick and easy stir fry recipes to rich and delectable curries, there are avariety of yummy dishes that can be made from these little green vegetables. Dondakaya Fry is a really simple and quick vegetable recipethat you can prepare any day of the week. All it requires to make thisdelicious crispy fry recipe, is to mix in a few aromatic Indian spices and deep-fryto a gorgeously golden brown – you get a great tasting crunchy side dish to gowith your dal-bhaat.
Servings: 4
Calories: 108kcal
Ingredients
- Ivy Gourd Dondakaya/Tendli – 250 gms
- Oil for deep frying
For the batter:
- Salt – 1/2 tsp
- Sambhar powder – 3/4 tsp
- Red chilli powder – 1/4 tsp
- Turmeric powder – 1/8 tsp
- Rice flour –1 tbsp
- Gram flour/Besan – 2 tbsp
- Oil – ¼ tsp
Instructions
- Clean and wash the ivy gourds or kovakkai. Trim the ends and slit the kovakkai lengthwise into half. Slice each half into two thin strips.
- Add salt, haldi, sambhar powder and chilli powder. Mix all the ingredients well, ensuring the ivy gourd slices are well coated with the spices.
- Sprinkle rice flour and besan and mix the kovakkai well.
- Add ¼ tsp of oil to the seasoned dondakaya slices and combine well.
- Heat oil for deep-frying in a kadai or wok.
- Gently drop the spiced dondakayalu into hot oil and deep fry to a crisp brown over medium heat. Remove with a slotted spoon onto absorbent paper.
- Serve warm crispy Andhra Dondakaya Vepudu as a side with white rice and rasam.