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