Friday, March 2, 2012

Bitter gourd fry/ fritters/ pavakkai fry

   My friend's mom shared this recipe a few weeks ago. The bitter taste of karela is reduced as we deep fry the vegetable and the crispiness leaves you craving for more. This is definitely one of the easy and simple recipes. This can be a used as a snack or as a side dish for rice varieties.

1 Bitter gourd
oil for deep frying
1 tsp of red chilli powder
1 tbsp of besan/ gram flour/chick pea flour
1/2 tbsp of rice flour
salt as required


1.Slice the bitter gourd into 1/2 inch circles.  Add besan, rice flour, red chilli powder and salt to the bitter gourd.
2. Add a tsp of oil and mix well. Preheat the oil in the heavy bottomed vessel ,add the pieces to the pan. Deep fry both the sides till it turns golden brown.

3.Transfer to the plate. Serve with tomato ketchup.

Monday, February 27, 2012

Ridge gourd curry/ peerkangai kootu

   Ridge gourd (peerkangai/Turai) is a very tender vegetable.The rough skin could be deceiving, but I have tried recipes of the skin as well which I will post in my next posts. In this recipe, I have tried to make with moong dhal.


2 Ridge Gourd
1/2 cup of yellow moong dhal
1-2 tbsp of grated coconut
pinch of turmeric
3 dry red Chillies
1/4 tsp of mustard seeds
1/4 tsp of cumin seeds
pinch of asafoedita 
1 tbsp of oil
salt as required


1.Peel the outer dark green skin of ridge gourd. Cut the inner pulp into smaller pieces.
2.Cook the moong dhal with 2 cups of water and asafoetida. Then heat oil in the skillet and add mustard and cumin seeds. As the seeds sputter, add the red chillies, salt,turmeric and the ridge gourd. 

3.Saute well and add little water. As the vegetable is cooked add the cooked dhal and coconut.

4.Just cook for five more minutes. Peerkangai kootu is ready. Serve with rice and little ghee.

Sunday, February 26, 2012

Dondakai fry/ Tindora subzi

  Tindora or Dondakai (a.k.a Ivy Gourd) is commonly used in Indian cuisine. Depending on the region in India, this recipe can be varied to adjust to the local flavor. Fresh tindora (instead of  the frozen variety) is available in several local grocery stores in the USA which has made way in my usual household vegetables. It is a good source of several micronutrients including vitamins A and C

Serves up to 3 people

Preparation time: 30 minutes


250 grams of dondakai/ tindora
1 small onion
1/2 tsp of red chilli powder (~spice level)
1 tbsp of sesame seeds
2 tbsp of peanuts
3 dried red chillies
2 tbsp of oil
salt as required


1.Dry roast sesame seeds, peanuts and red chillies separately in a pan and allow them to cool. Grind them together in to a coarse powder with salt.

2.Slit dondakai in to 4 halves. Heat oil in the skillet, add mustard. As the mustard sputters, add the chopped onion.


3.After a minute, add the dondakai. Saute for another minute.
Add red chilly powder, turmeric and salt to the skillet. Add 1/2 cup of water and close the lid.

4.Cook well. Once the vegetable is cooked, add 1 1/2 tsp of the coarse powder and mix well.

5.Allow them to cook in medium flame till they turn golden brown for 5 minutes. Yummy dondakai fry is ready. Serve with roti /rice.


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