Crispy Tendli

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Crispy Tendli 




While on our road trip, we got to taste a lot of different variations of the sambars and Adams and aviyal and thoran, foogaths, fried fish etc that is the speciality of the south....

What really interested us was this dish that we had in a small little restaurant at kumily on the Kerala side of the border between Tamil nadu and Kerala. Made with ivy gourd (tindli in hindi and kovakya in Malayalam)...they were crispy little bites served in one of the many tiny bowls that constituted our thali meal....as I had a bite of the crispy deliciousness, I knew I had to try making it at home...... because I knew I would not be traveling all that way again. The recipe is pretty simple and I have used ingredients by guess work depending on the taste that I recollected...it was pretty close to what we had and next time I will tweak and twist the recipe with probably some cumin powder and ajwain added

200 gms of finely sliced ivy gourd (as fine as possible)
Half a tsp turmeric powder
3/4th tsp of coriander powder
1 tsp of Kashmiri chilli powder
Marinate the ivy gourd with the above for about an hour
Add salt and a heaped tablespoon of cornflour and mix thoroughly
Heat oil and deep fry the ivy gourd on low heat till cooked and crispy.

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