When we were kids, dondakaya/Tindora was one of the few vegetables that we used to eat without any complaints. Me and my brother always loved it. When I came to US, the party style dondakaya fry really attracted me. Dondakaya....deep fried with pakodi and cashews.....I mean what more can we ask for. But I am always worried with this recipe because it's deep fried. So I prepare it only when we have guests coming or when DH feels like eating it. Here goes the recipe:
Note: The original recipe asks for ginger garlic paste and maida/all purpose flour which I omitted. I have added besan, rice and corn flour to give it more pakodi flavor. You can also add grated coconut or onion which are totally optional. You can follow the same recipe for goruchikkudu kaya/cluster beans. Pressure cook the beans and follow the method given below from Step 2.
Recipe Source: sailusfood
Note: The original recipe asks for ginger garlic paste and maida/all purpose flour which I omitted. I have added besan, rice and corn flour to give it more pakodi flavor. You can also add grated coconut or onion which are totally optional. You can follow the same recipe for goruchikkudu kaya/cluster beans. Pressure cook the beans and follow the method given below from Step 2.
Ingredients:
For Popu/Tadka:
1 tsp oil
1/2 tsp cumin seeds
2 sprigs fresh curry leaves
2 green chilli, slit
Cashew nuts - 5 tbsp (Optional)
For actual Recipe:
Dondakayalu/Tindora - 1 lb
oil for deep frying
Besan/Chickpea flour - 4 tbsp
Corn flour - 4 tbsp
Rice flour - 4 tbsp
Turmeric powder - 1 tsp
Salt to taste
Red chilli powder - 1 tsp (or more if you want it to be spicy)
Grated coconut - 1 cup
Method:
1. Wash the dondakayalu. Slice them lengthwise.
2. Now, add the tindora/dondakaya pieces, besan, rice flour, corn flour, salt, red chilli powder, turmeric and mix them well such that the dondakayalu are well coated. Keep this aside.
3. Heat oil for deep frying and when it is ready, slowly drop the batter coated dondakayalu into the oil and deep fry to a golden shade. Remove onto absorbent paper.
4. Now heat 1 tsp oil in a frying pan. Add cashews and fry them till they are slightly golden brown.
5. Now add. Chana dal, mustard seeds and cumin seeds and let them splutter. Add the curry leaves and green chillies.
6. Now, add the grated coconut and fry it for 5 minutes (or more if you don't want it to be raw) on medium flame (if using onion, fry it until the onions are cooked).
7. Add the tindora pakodi and fry for 5 minutes on medium flame. Tindora/Dondakaya pakodi fry is ready to be served with rasam/sambar or as a snack.
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