1 kg. Tondekai cut to rings.
1 cup curd.
Salt to taste.
1 tbsp. Each of Ginger powder and jeera powder (optional.)
1 tsp. Asafoetida
Mix all the ingredients well, keep it overnight.
Sun dry for a week. This can be stored and deep fried for use as starters, or even as an accompaniment to Rasam.
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Hey, I have never heard to Dondakai (as we call Ivy Gourd in Telugu) used this way…. I am a sucker for vadiyalu/fritters and will try this over this weekend.