Dondakaya/Tindora Pakora fry
Dondakaya/Tindora pakora fry recipe is served as a side dish for dal or sambar, however it tastes good on its own or when served with rice or eat it as is. You can do this version with okra or eggplant (called as bendakai pakoda fry & vankai pakoda fry) They taste awesome too. I will definitely post those recipes too.
Dondakaya/Tindora pakora fry also known as ivy gourd is one of those dishes where my mom used to make us eat by making it in a special way rather than regular fry or curry.
This dish is from the State of Andhra Pradesh where we usually see them making it for some special occasions like marriages or house warming ceremonies.
Tendura is a staple vegetable in every house in India.
Tindora is a staple vegetable in every house in India. I learnt this dish from my mom and I usually make it for parties or gatherings and everybody loves it. Many people do this dish in a number of ways. Some do it as a snack with a cup of tea.
Some prefer to make it as a gravy and some fry it with some fresh coconut. Not everyone likes to deep fry. If you are such person , please feel free to use your air fryer if you have one. But the taste might differ compared to the ones fried in oil.( But its healthy)
Ingredients
- 1 pound Tendura split each into 4 pieces
- 1/2 cup Besan
- 2 tbsp Rice flour
- 1 pinch Baking soda
- 2 tbsp peanuts
- ¼ Cup Cashews
- 1 tsp Split urad dal
- ½ tsp Cumin seeds
- ½ tsp Mustard seeds
- 3 pcs Red chillies
- Curry leaves
- ½ cup Onion Chopped
- ½ tsp Turmeric powder
- Salt
- 1 ¼ tsp Chilli powder
- Cilantro
Instructions
- Take a bowl and add half a cup of besan, 2tbsps of rice flour, salt, chilli powder, a pinch of baking soda and mix it adding water as required. The batter should be little thick. Keep it aside.
- Cut each tendura into 4 pieces length wise.
- Heat some oil in a pan and deep fry the tendura pieces .
- Fry them until the water in the tendura evaporates. Take them into a plate and keep it aside.
- In the same oil, make some bajjis with the besan batter we made earlier. Fry them little crisp. The bajjis need not be round, as we are gonna crush them in a food processor. Once fried keep them aside and let them cool a bit.
- Using a food processor, gently pulse the bajjis to break into pieces. you can even use your knife to chop them. Chop them roughly as we want the pieces not fine powder.( You can even use the left over batter from making mirchi bajji or any other bajjis and use them to make this fry)
- Heat a pan and add some oil. Add some peanuts, urad dal, mustard seeds, cumin seeds and fry them until golden brown, Add the cashews, dry red chillies and curry leaves.
- Add chopped onion and fry it until golden brown. Add turmeric powder, salt and add in the fried tendura pieces. Mix them well with the onions and add red chilli powder.
- Now add the chopped bajjis that we made with besan flour. Mix everything well and let it fry for 5min on medium flame and garnish with some cilantro.
- Restaurant style tendura pakoda fry or dhondakaai pakoda fry is ready.
