Dondakaya Fry – Andhra Crispy Deep Fried Ivy Gourd | Tindora Besan Fry

Dondakaya Fry

Dondakaya Fry is a popular ivy gourd preparation in Andhra. The subtly spiced, light and crunchy dondakaya dish is the perfect side for any Indian meal. A simple but wonderful South Indian crispy fry vegetable preparation, fried ivy gourds flavoured with spices taste amazing!

Dondakaya Fry

Ivy gourd (Coccinia grandis) or Dondakaya (Telugu), is also called Tindora, Tendli, Kovakkai, Kundru, Tondekaayi, Tondli, etc in other Indian languages.

The ivy gourd is a tropical vine with edible fruits. The inside of Tindora looks much like a baby cucumber, but tastes totally different.

Crispy fried and savoury ivy gourds are packed with flavour. Fried tindora tastes great as a side with any Indian main course dish. So today it’s all about dondakayay or tindora and how to turn them into crunchy, golden brown and super delightful crispies!

Dondakaya Fry Andhra Recipe:

Delicate strips of crunchy dondakaya, generously dusted with aromatic spices and fried to a golden, crisp perfection, are pretty irresistible. When these little gourds are hot right out of your frying pan, you’ll be so very tempted to devour them immediately.

A delicious bowl of crackling Tindora will add zing to any meal. Serve crispy dondakaya vepudu with steaming hot rice, dal and desi ghee. Dondakaya vepudu is a great way of adding a veggie component to your meal.

Making dondakaya vepudu is pretty straightforward. Firstly, wash the tindora well. Pat them dry. Top and tail them. Cut them longitudinally and then slice them into long strips.

Then sprinkle salt, turmeric powder, red chilli powder and sambhar powder.

Mix all the ingredients well.

Next add rice flour and gram flour and combine well. The flours add a light, crispy texture to the tindora.

Then work in ¼ tsp of oil into the seasoned ivy gourd slices.

Heat oil for deep-frying in a pan.
Fry the dondakaya in small batches till they turn a crispy brown.

Remove onto a paper napkin to soak up excess oil.

Serve Andhra Dondakaya Fry with white rice and Mudda Pappu.

If you are looking for more crispy fry recipes, do try out Cabbage Pakora and Bittergourd Chips.

Tindora Crispy Fry Recipe details below:

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.

Course Side Dish

Cuisine Andhra

Prep Time 20

Cook Time 15

Total Time 35

Servings 4

Calories 108kcal

Author Shil

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.