Crispy Dondakaya

Ingredients
Dondakayalu/Tendli/Ivy Gourds - 250 gms(wash,nip the tip and tail ends,slice them into thin circles)
oil - for deep frying

For coating/batter
corn flour -1 tsp
maida/all purpose flour – 1tsp
chilli-ginger paste – 1 tsp
salt – as per taste

Seasoning/Tadka/Poppu
Oil – 1 tsp
cumin seeds – ½ tsp
green chilli -2 (slit length wise)
curry leaves – a few

Method
1.Heat oil for deep frying in a heavy bottomed vessel.

2.As the oil is heating, get the batter ready. In a vessel, add sliced dondakayalu, corn flour, maida, salt, chilli-ginger paste . Combine well such that dondakayalu are well coated.

3.Once the oil is hot, reduce heat to medium high flame, slowly drop the batter coated dondakayalu into the oil and deep fry to a golden shade. Remove onto absorbent paper.

4.Heat a small pan, add a tsp of oil, add the cumin seeds and let them splutter. Add the curry leaves and green chillis and fry for a few seconds. Pour this seasoning over the crispy dondakaya and serve hot with rice and rasam/sambar.

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