Jaipuri Tindora

Tindora, ivy gourd or kovakkai is one of my favorite vegetable. Back home these vines are so abundant in the country side. Tindora in the south, especially tamil nadu is considered the poor man's vegetable.

 But here , it's so exotic and for people like me driving 60 miles to an Indian store, getting kovakkai is so special!

Here is new version of tindora made with gram flour/ besan along with cashews, amchur and vinegar. It caught my attention the moment i saw this recipe. I know, it's deep fried! But hey, It's OK to indulge and spoil our self once in a while, right?... stop thinking, it is right!

It tasted crispy with cashews in between. My hubby not a big fan of kovakkai  liked this one!

Get Ready

• 1 & 1/2 cups Julienned Tindora
• 1 cup besan/ chick pea flour
• 1/4 tsp Amchur powder/ dry mango powder
• 1/2 tsp cumin powder
• 1 tsp red chilli powder
• 1/3 cup cashews broken
• 1 tbsp vinegar
•  salt to taste
• 1 cup water
• Oil to deep fry

Go:

• Add all the powders, salt, cashews, besan &vinegar to the tindora pieces.
• Sprinkle water little by little and toss everything till the besan coats the tindora. Don't add all the water at once and make a bajji mavu!
• one can also add some cornflour or rice flour too for the extra crispiness.
• Heat enough oil to deep fry in a pan.
• Drop the besan coated tindora one by one and deep fry them till crispy or medium brown.

Serve hot as a snack by itself or as a side with rice dish!