250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds
oil for deep frying
1 tbsp corn flour
1 tbsp maida/all purpose flour
salt to taste
1 tsp ginger garlic paste
1/2 tsp red chilli pwd
1 tsp oil
1/2 tsp cumin seeds
2 sprigs fresh curry leaves
2 green chilli, slit
1 Wash the dondakayalu, nip the tip and tail ends. Slice them into thin circles as shown in the image above.
2 Heat oil for deep frying in a heavy bottomed vessel. As the oil is heating, get the batter ready. In a vessel, add sliced dondakayalu, corn flour, maida, salt, ginger garlic paste and chilli pwd. Combine well such that dondakayalu are well coated.
3 Once the oil is hot, reduce heat to medium high flame, slowly drop the batter coated dondakayalu into the oil and deep fry to a golden shade. Remove onto absorbent paper.
4 Heat a small pan, add a tsp of oil, add the cumin seeds and let them splutter. Add the curry leaves and green chillis and fry for a few seconds till the aroma emanates the kitchen. Pour this seasoning over the crispy dondakayalu and serve hot as a snack or a vepudu with rice and rasam/sambar.