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.
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.