Preparation time: 15-20 mins
Indian gourd (tindora/dondakaya) 1/4th kilo
Refined cooking oil 1 cup
Cumin seeds ½ tsp
Curry leaves 4-5
A handful of cashews (kaju)
A handful of fresh coconut pieces (kobbari mukkalu)
Red chilli powder to taste
Salt to taste
Wash, wipe and cut the tindora vertically. Cut the coconut into small pieces.
Heat the oil and deep-fry the tindora in this pre-heated oil. Remove onto a tissue to drain off excess oil.
Spice the tindoras with salt and red chilli powder as to taste. Mix well.
Heat 2 tsp of oil in a pan and add cumin seeds and chilli flakes (optional). Add curry leaves, cashews and the coconut cubes and sauté for 2 mins.
Garnish the tindoras with the above seasoning.
Crispy and spicy, Dondakaaya vepudu or tindora fry is a great combo with ghee topped rice. Mix a cup of sambar rice and have the dondakaya fry with it, you really will not think of chips again.