Categories: VegFry, thondekayi

Ingredients

• Ingredients:
• Spicy and Crispy Tindora/Ivy Gourd Roast or Roasted Tindora/Ivy Gourd (Ivy gourds generously dusted with Indian spices and spice mix and oven roasted)
• Prep Time: 10 mins
• Cooking time: 25-30 mins
• Serves: 4-6 people
• Shelf Life: About 3-5 days when refrigerated
• Recipe Level: Easy/Beginner
• Spice Level: Medium to Hot
• Serving Suggestion: As a side dish with Rice and Rasam/Dal
• Ingredients:
• 24 Tindora/Tonkekai/Tendli/Ivy Gourds
• 1 tbsp Oil
• Salt to taste
• Spices Used:
• 1/2 - 1 tbsp Rasam Powder (Adjust acc to taste)
• 1/2 tsp Jeera/Cumin Powder
• 1 tsp Coriander Powder
• 1/2 tsp Turmeric Powder
• 1 tsp Amchur Powder/Dry Mango Powder (Optional)

Directions

1. Pre heat the oven at 180 deg C. Line the baking sheet or tray with parchment paper or aluminium foil and keep it aside.

2. Wash, rinse and trim the ends of Ivy Gourds. Slit them in the middle and then cut each half into two pieces. Place them in a large mixing bowl.

3. Add all the spice powders along with oil and salt to taste and mix them all well so that every piece of Ivy Gourd is coated well with spices.

4. Place them on a single layer on baking sheet/tray and place it in the middle of the oven. Set the timer for 15 minutes and let the Ivy gourds to cook.

5. After 15 minutes, remove the tray and turn over the Ivy gourds and put it back in the oven for another 7-10 minutes on top rack.

6. Once cooked, remove from the baking sheet/tray and transfer to serving bowl. Serve this crisp, delicious and seriously addictive Spicy and Crispy Tindora/Ivy Gourd Roast with plain Rice and Rasam/Dal topped with a dollop of Ghee. Heaven!

7. Sia’s Notes:

8. Rasam powder is easily available in any Indian grocery stores.

9. You can also substitute this Rasam powder with any Garam Masala or Kitchen King Masala for different flavour.

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