The tindora/ ivy gourd or the kovakkai as we call it, is a very versatile vegetable and compliments many dishes when added to it. This is used in sambhars and making currys. This recipe takes the tindora to an all new level by deep-frying them. With just a few spices the tindora fry retains its taste and crunchiness and this is an absolute favourite for everyone in this house. This dish is very simple and takes a few minutes to prepare whether deep-frying or roasting in the oven. The tindora fry makes even a rasam or dhal podi taste like heaven.
Tindora – 250 gms
Red chilli powder – 1 tsp
Jeera powder – ½ tsp
Turmeric powder – ½ tsp
Amchur powder – 1 tsp
Corn flour – 1 tbsp
Rice flour – 2 tbsps
Wash and clean the tindora and slit them in the middle. Cut each half lengthwise into two pieces. You would get long batons out of the tindora. Place them in a bowl and keep aside.
Mix all the ingredients to form the batter with water. The batter should be slightly thick as it has to coat the tindora.
Heat oil in a deep kadai and deep fry the tindora. Each tindora has to be put in separately or they would stick together.
Drain them in absorbent paper and serve.
(If you do not wish to deep fry them, coat the tindora with just the spices, without the rice flour or corn flour . Pre-heat the oven to 180 degrees centigrade and place them in a baking sheet. Bake/ roast them in an oven for 20-25 mins. Turn them once in between).