D- Dondakaya Pakodi Fry/ Ivy Gourd Pakoda Fry

Dondakaya Pakodi Fry is an Andhra dish where Dondakaya/Ivy Gourd is cut in 4 pieces length wise deep fried, pakodi is made separately with gram flour and rice flour. At the end, everything is fried together with spices which gives a unique taste to the dish.

Again this dish brings childhood memories and thanks to the mega marathon for this. 

Kids loved the taste of it when I made this as I normally make the regular fry with ivy gourd.

Preparation Time: 10 minutes 

Cook Time: 20 minutes 

Serves : 3-4

Ingredients:

Dondakaya/Ivy Gourd: 500 gms

Red chili powder: 3/4 teaspoon 

Coriander powder: 1 teaspoon 

Turmeric: 1/2 teaspoon 

Curry leaves: 1 sprig 

Dry Red chili: 1 

Salt to taste 

For pakoda:

Besan/Gram Flour: 1 cup 

Rice Flour: 2 tablespoons

Red chili powder: 1 teaspoon 

Cumin powder: 1/2 teaspoon 

Coriander powder: 1/2 teaspoon 

Salt to taste 

Water : 1/2 cup 

Method:

Wash, clean and wipe the ivy gourd. Cut the ends and slice them into 4 pieces each.

Add a pinch of salt  to the pieces and squeeze them for a minute or two and let them rest for 10 minutes.(This helps with the liquids to come out and the pieces will fry while deep frying rather than cooking and oozing water)

Mix all ingredients listed under for pakodi and make a batter.

Heat oil for deep frying and drop the batter loosely like pakodi and fry for 2-3 minutes per batch.

Squeeze out the liquid out of the ivy gourd and deep fry the pieces for 5-7 minutes until they turn light brown.

Heat 2 teaspoons of oil in a pan, add the dry red chili and curry leaves. After 30 seconds, add ivy gourd and turmeric. Fry for 3 minutes. Add the spices and pakodas fry for 3 minutes and turn off the stove.

Serve hot with rice or as a side with rasam/sambar.

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