Wash tindora and cut edges and slice into four pieces lengthwise and transfer them to a mixing bowl.

Add cornflour, salt, spice powders (jeera, red chilli, garam masala and turmeric).

Sprinkle besan flour in small batches based on the quantity of ivy gourd we prepare.

Add very little water just to wet our hands and mix all the ingredients so that we get a wet coating.

Put required oil in a pan and heat to optimum temperature. Put a small quantity of batter to check the oil temperature.

When the oil is ready, put small batches of dondakaya mix and deep fry on low to medium flame.

Spread dondakaya mix so that it can be fried to golden brown colour evenly.

Once they turn crisp, drain excess oil and transfer to another plate.

Similarly, deep-fry remaining mix. In the remaining oil, put groundnuts and fry them till they turn crisp.

Put them over donadakaya 65. Similarly, fry curry leaves and put them along with groundnuts.

In the remaining very little oil add jeera, crushed ginger and fry green chillies.

Add dondakaya fry, add salt and red chilli powder and if needed sprinkle a little garam masala powder (optional) and toss for a second before fry turns soft.