Tindora 65 | Andhra weddings special Dondakaya 65
22 Comments
Tindora 65 | Andhra weddings special Dondakaya 65: Coccinia(Tindora/Scarlet gourds) are cut into strips and dipped in Gram Flour (Besan). Then the strips are deep fried and sprinkle over with salt and chilli powder. This recipe does not use onion or garlic at all. This recipe is a must have in the caterer's menu at any wedding or a feast on any auspicious occasion.
This dish goes very well with hot rice, dal and ghee or with Sambhar or rasam and rice. The dish is called Coccinia 65, but it does not bear any similarity with the original 65 recipes. Actually it will perhaps be more correct to call it Coccinia Pakodi (fritters), but the Telugu people prefer to call it Coccinia 65 (Dondakaya 65).
In the recent times some people have started to add some Chinese sauces and Ajinomoto to the Coccinia 65 recipe. I am presenting to you the simple version of the recipe which does not use onion and garlic!
Print this Recipe
Tips
Coccinia:
-
Tender Coccinia not only tastes good but is also easy and quick to fry.
-
Coccinia should be cut into four strips, lengthwise.
-
Put the Coccinia in water over a medium flame. Take down when the water comes to a boil. Put the pieces in a sieve and let the water drain out. The pieces will dry up quickly. If the pieces are boiled for long, they will break when we dip them into Gram flour.
To get crispy 65:
-
The Gram flour should be slightly moist but quite powdery. Also it should be thick and not like the loose like the Bhajji batter. The Coccinia pieces cannot get coated with the flour if there is too much water. The pieces and the flour will separate as soon as it is put in the hot oil to fry.
-
There is enough moisture in the Coccinia pieces. It is not necessary to add any water at all because anyway we need the gram flour coating to be on the dry side.
-
When the Coccinia coated in gram flour is put in oil for frying it will be better to keep the flame on medium heat. This will help to cook the Coccinia right through. Later the flame can be put on high and fry the pieces till they are crisp.
Tindora 65 | Andhra weddings special Dondakaya 65 - Recipe Video
Tindora 65 | Andhra weddings special Dondakaya 65
Prep Time 10 mins- Cook Time 30 mins
- Total Time 40 mins
Servings 5
Ingredients
- 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
Instructions
-
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.
-
As soon as the water boils, take the Coccinia pieces on to a sieve, and let it cool down well.
-
While the Coccinia is cooling down, make a fine paste of the ginger piece and green Chilli.
-
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’).
-
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).
-
Once the Coccinia is well cooked and changing colour, raise the flame to high, and fry till the pieces are crisp. Take them out.
-
Now fry peanuts and curry leaves in the same oil and add it to the fried Coccinia pieces.
-
Add salt, Chilli powder, Cumin powder, and garam masala to the fried mixture and toss well.
Leave a comment ×
22 comments