Tindora 65 | Dondakaya 65 | Kovakkai Fry | Spicy Ivy Gourd Fry

Dondakaya Vepudu, also known as Ivy Gourd Fry or Kovakkai Fry or Tindora Fry, is a beloved South Indian dish that combines simplicity and flavour. This dish is made by deep-frying sliced ivy gourd with a blend of spices, resulting in a crispy and delicious accompaniment to your main course. With its crispy texture and spicy notes, it complements a variety of main dishes and can be enjoyed by itself as a snack.

The Magic of Ivy Gourd: A Culinary Delight

Ivy gourd, known as Dondakaya in Telugu, Tindora in Hindi, and Kovakkai in Tamil, is a humble vegetable that packs a powerful punch in terms of flavour and nutrition. Ivy gourd is more than just a tasty vegetable. It is rich in dietary fibre, which aids in digestion, and contains essential nutrients like Vitamin C, beta-carotene, and potassium. These nutrients help boost immunity, improve skin health, and maintain heart health. Additionally, ivy gourd is low in calories, making it a great option for those looking to maintain a healthy diet.

Tindora 65 is a delightful and spicy variation of the traditional Indian appetizer. It is a perfect snack or side dish for those who love bold flavours and crispy textures. The crispiness combined with the robust spices makes it a crowd-pleaser. This recipe is a homemade version without food colour, but feel free to add some for a nice red colour.

Some Useful Tips:

• Consistency:Ensure the ivy gourd is sliced evenly for uniform frying.
• Spice Level:Adjust the red chili powder according to your spice preference.
• Food Colour: A pinch of red food colour can be added for that nice red colour.
• Deep Frying: Ensure oil is medium hot. This will make sure that the tindora’s are completely cooked.

Tindora 65 | Dondakaya 65 | Kovakkai Fry | Spicy Ivy Gourd Fry

Dondakaya Vepudu, also known as Deep-Fried Ivy Gourd or Kovakkai Fry, is a popular South Indian appetizer that is both crispy and flavorful.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Appetizer, Indian Street Food, Lunchboxrecipes, Main Course, Side Dish

Cuisine Indian

Servings 2

Equipment

• 1 Mixing bowl To coat them with spices
• 1 Kadai To fry the Ivy Gourd

Ingredients

  

• 300 g Tindora
• 1/2 tsp Turmeric powder
• 1 tsp Kashmiri Chilli Powder
• 1 tsp Coriander Powder
• 1/2 tsp Garam masala
• 2 tbsp Gram flour/Besan
• 2 tbsp Corn flour
• 1 tsp Ginger-Garlic Paste
• 2 tbsp Water
• 1 tsp Salt
• 4 Green chillies
• 1 spring Curry leaves
• 1 Cup Oil For frying

Instructions

 

Wash and Slice the Ivy Gourd

• Wash the ivy gourd thoroughly under running water.
• Cut off the tips on both ends.
• Slice the ivy gourd lengthwise into thin strips or rounds, as per your preference.

Prepare the Marinade:

• In a mixing bowl, combine tindora, turmeric, red chilli powder, coriander powder and garam masala. Mix well.
• Now, add in ginger-garlic paste, besan and corn flour.
• Mix well. Sprinkle water and give a good mix.

Frying

• Heat the Oil: In a deep frying pan or kadai, heat enough oil over medium-high heat for deep frying.

Fry the Ivy Gourd:

• Once the oil is medium hot, carefully add the marinated ivy gourd slices in batches, ensuring not to overcrowd the pan.
• Fry until the ivy gourd is golden brown and crispy, turning occasionally to ensure even cooking. This should take about 3-5 minutes per batch.

Fry Curry Leaves & Green Chillies

• Similary, fry green chillies & curry leaves.

Drain Excess Oil:

• Use a slotted spoon to remove the fried ivy gourd, curry leaves, green chillies and drain on paper towels to remove excess oil. Serve hot.

Video

Keyword Dondakaya65, IvyGourdFry, KovakkaiFry, Tindora65