250gramsIvyGourda.k.a tendli/tindora, sliced into quarters lengthwise
3tspOil
1/2tspRed Chilli Powder
1/4tspTurmeric
1/2tbspRoasted Cumin Powder
1tspCoriander Powder
1/2tspsugaroptional
1/2tspDry Mango Powdera.k.a Amchur
1/2tspBlack Pepper powder
1/2tspChaat Masala
Instructions
In a large bowl, add the marinade ingredients (Besan, Rice Flour and salt) and whisk well. Add the sliced veggies and slowly coat the veggies with the marinade, sprinkling few drops of water if needed.
Cover and set aside for 15/30 minutes minimum.
Meanwhile preheat oven to 160 C. Grease the baking dish with 1-2 tsp oil. Place the marinated veggies on the baking dish.
Bake for 12-15 mins flipping them once midway and basting it with oil. Bake again till crisp.
(I microwaved on high for 8+6 +2 —a total of 16 mins till crisp flipping them over repeatedly)
Sprinkle chaat masala & Serve immediately as a snack or with dal/Chawal. We had this for dinner along with rice/ sambhar
Notes
Choose tender ivygourd for this , discard any reddish slices while you slice them.
Wipe before and after slicing the veggies- you would need to take away maximum moisture before adding the marinade and baking it
Marinate for a minimum of 30 minutes for best results
You can cut them into roundels or lengthwise. We always prefer lengthwise Tendli, and it looked more like french fries so that’s how it turned out to be :)
If you are marinating ahead of time, don’t add salt. Add the salt just before baking.
You can increase or decrease the oil and spice depending on your family’s preferences. Too much or too little oil can alter the taste considerably.
Baking time depends from oven to oven. Please check intermittently to achieve the desired crispiness.