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
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
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
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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