Tindora 65 | Andhra weddings special Dondakaya 65

Wedding Style recipes | vegetarian

  • Prep Time 10 Mins
  • Cook Time 30 Mins
  • Servings 5


  • 1/2 Kg Tender Coccinia (Cut into quarters lengthwise)
  • Oil – For frying
  • 1/2 cup Gram Flour (Besan)
  • 2 tbsp Rice Flour
  • Salt – To taste
  • 1/2 tsp Chilli Powder
  • 1/4 tsp Turmeric
  • 2 inch Ginger
  • 1 tsp Cumin (Zeera)
  • 7 - 8 Greeen Chilli
  • 1/4 cup Peanuts
  • Curry Leaves
  • 1/2 tsp Cumin Powder (roasted)
  • 3/4 tsp Red Chilli Powder
  • 1/2 tsp Garam Masala


  1. Take the quartered pieces of Coccinia in water in a vessel, add some salt and close the lid. Put it up on medium flame and let it come to boil.
  2. As soon as the water boils, take the Coccinia pieces on to a sieve, and let it cool down well.
  3. While the Coccinia is cooling down, make a fine paste of the ginger piece and green Chilli.
  4. When the Coccinia is well cooled add paste of ginger and Chilli, Salt, Turmeric, Chilli powder, Zeera, Besan, Rice flour and mix gently. If necessary sprinkle a little water. (Refer to ‘Tips’).
  5. Add half the Coccinia pieces to hot oil and fry on medium flame for some 8-10 minutes until the pieces are well cooked. (Coccinia takes a little time to cook).
  6. Once the Coccinia is well cooked and changing colour, raise the flame to high, and fry till the pieces are crisp. Take them out.
  7. Now fry peanuts and curry leaves in the same oil and add it to the fried Coccinia pieces.
  8. Add salt, Chilli powder, Cumin powder, and garam masala to the fried mixture and toss well.