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Even though the clan always wants Dondakaya Fry, I do not make it often for the reason that it is a deep fry.I like to stay away from deep fries as much as I can, especially veggie fries. So to resolve the problem I wanted to try baking the Tindora. I thought it would take few tries before getting perfect baked fries.But I got em perfect the first time itself. Since then I couldn’t wait to share the recipe on the blog.Even though I have many more recipes which needs to be edited and posted, I wanted to post this first.Perfect Donakaya fry, that too healthy baked style,is there any reason for you not to try. I’m already planning to do em again with in next few days coz we couldn’t get enough of em. Intact nobody at home could guess any difference in texture or taste. I have revealed them the secret only after they are done relishing em.My Kid, in fact had em as evening snack too :-), coz I made em not so spicy.
I served em along with Rice and Sambar.Plain Dal(Mudda Pappu) also goes really well with Dondakaya Fry. The spice level can be easily adjusted. Also you can add dried coconut powder to the spice powder. Another important thing to note down is baking time. It depends on how thick or thin your pieces are.Thicker the tindora piece, more time it takes to bake. Also it is important to cut em evenly so they bake evenly. Otherwise thin pieces will burn while thicker ones still cooking. Also I have added Shallow fried peanuts and curry leaves which add great textures to the Fry. I don’t want you to wait for recipe any more.So lets proceed to it.
One thing I hate about Dondakaya fry is chopping.So I acquired a chopper which made my life easy. It chops Tindora evenly and fast.It has thickness adjustment too. I use the number 3 for Dondakaya. In fact my Husband loves to use it and takes over that job :-).oh, I even chopped Karela (Kakarakaya) with it and it sliced superb. And careful while using the chopper as it's very sharp.I gave the chopper link below.
Update : Updated video of above chopper in action upon a reader's request. See the pic for evenly chopped pieces.Tried chopping n shooting at the same time :-).
Four (4)
Total time:
60 minutes
Category:
Fry/Stirfry
Author:
Praveena Gudipati
Ingredients: (I use US standard measuring; 1cup=8oz=250ml)
- 1.75 lb Tindora
- 3 garlic cloves
- 2 tbsp chilli powder
- Salt to taste
- 3 tbsp oil
- 1/4 cup peanuts
- 3 sprigs curry leaves
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- Chop Tindora into round pieces of about 3 mm thick. The thickness of Tindora affects the baking time. Thicker pieces tend to take more time to bake than thin pieces. But as long as all pieces are evenly cut, you could bake em for more or less time. I used a chopper that I bought over Amazon which does miracles.Gave the link to the chopper above, and a video of chopper in action.
- Take the pieces in a mixing bowl.
- Add salt to taste, 2 tbsp oil, 2 tbsp chilli powder, 3 garlic cloves finely grated or ground to paste. You can always add more chill powder afterwards.
- Mix well to coat the pieces with spices.
- Pre heat the oven to 400F
- Spread the pieces in a oven safe baking dish in a single layer. Make sure the pieces are separate so they can bake evenly.
- Bake for 40 minutes or more if needed. You can determine by tasting one piece, whether you need to bake more.
- Mix em after 20 minutes.
- Make sure to check em after 30 minutes.Depending on thickness, the baking time varies.
- Add more chill powder once they are done.This step is optional. Also you can add dry Coconut powder optionally.
- Now take 2 teaspoon oil in a pan. Add 1/4 cup peanuts and fry em till dark. Add curry leaves.Let em fry.
- Add these to Tindora fry. Mix in.
- Serve with steaming hot rice and Dal or Sambar.
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