Monday, December 28, 2009

Crispy Dondakaya (Kovakkai)


250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds

oil for deep frying

For coating/batter:

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.

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