Ivy gourd : 250 gms
Maida (all purpose flour) : 2 table spoons
Corn flour : 1 table spoon
Ginger & garlic paste : 2 tea spoons
Red chilly pow der : 2 tea spoons
Green chilies : 4 (chopped)
Tomato sauce : 2 tea spoons
Chilly Sauce : 2 tea spoons
Soya sauce : 2 tea spoons
Coriander leaves : few
Curry leaves : few
Cashew nuts : few (fried)
Salt to taste
Oil : for deep fry
Wash ivy gourd and apply four slits on each ivy gourd.
Boil the ivy gourd for 5 minutes and remove water from ivy gourd
Take a bowl add all purpose flour, corn flour, ginger & garlic paste, red chilly powder,green chilly pieces,curry leaves, coriander leaves,tomato sauce, chilly sauce, soya sauce, salt and mix well by adding little water and make thick paste.
Add boiled ivy gourd into above mixture and marinate for 5 minutes.
Heat oil in a deep bottomed karahi/wok and deep fry the marinated ivy gourd till they turn light golden brown.
Dondakaya 65 is ready to serve.
Garnish with coriander leaves and cashew nuts.
Serve hot with sambar rice.