Recipe: at dinner Crispy Ivy gourd fry (or) fried Tindora

Recipe: at dinner Crispy Ivy gourd fry (or) fried Tindora Delicious, fresh and tasty.
Crispy Ivy gourd fry (or) fried Tindora. Tindora (Ivy gourd) is known by many different names across India. The most common ones are Dondakaya in Telugu, Kovakka in Tamil, Kundru, Tendli, Tondli in Marathi, Kovakkai in Malayalam etc. There are many variations to this recipe across various states in India depending on the region and individual taste.
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.
It goes well with any kind of pulaos, bisibelabath, south indian sambar rice, etc.
You can cook Crispy Ivy gourd fry (or) fried Tindora using 11 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Crispy Ivy gourd fry (or) fried Tindora
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Prepare 1/4 kg of Ivy gourd.
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You need 1 pc of Onion.
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Prepare 1/2 tbsp of Ginger garlic paste.
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Prepare 10-15 leaves of Curry.
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You need 1 tbsp of Chilli powder.
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You need 1 tbsp of cumin powder.
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It’s 1/4 tbsp of turmeric powder.
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It’s 1 tbsp of rice flour.
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Prepare 2 tbsp of gram flour.
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You need of Salt as required.
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It’s of Oil for deep fry.
It goes well with any kind of pulaos, bisibelabath, south indian sambar rice, etc.
Cover and cook till the ivy gourd is cooked and crispy.
When done, add chilly powder and mix well.
Remove from heat and garnish with chopped coriander leaves.
Crispy Ivy gourd fry (or) fried Tindora instructions
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Rinse the ivy gourd remove the edges and cut it lengthwise into thin pieces..
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Then cut the onion lengthwise into thin pieces..
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Mix the ivy gourd and onion into a bowl and add salt as required then squeeze it until soft..
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Add ginger garlic paste,curry leaves,chilli powder,cumin powder,turmeric powder,rice flour and gram flour then mix well & dont add water, after 5mins deep fry it in a pan..
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Ivy gourd fry is ready to serve.
Add chopped tindora/ ivy gourd into the pan and mix it.
Open the cover, stir and add cumin powder and salt to taste.
Open the cover, increase the flame to high and fry it for a minute to make it crispy.
Once the oil is hot, reduce heat to medium flame, add the cumin seeds and let them splutter and turn brown.
Add hing and dry red chillis and fry for a few seconds till the aroma emanates the kitchen.