Heerekayi/Ridge Gourd Bonda/Fritters

The last few days was very hectic with travel to Baltimore for work, the Diwali festival, and performing pooje. I do like to prepare elaborate meals, but due to time constraint, and having just 24 hours in a day, had to settle for a few items on all the 3 days. On Lakshmi Pooje day, I prepared vegetable bath, Gasgase Payasa, Heerekayi Bonda and raita.

Ingredients:

• 1 cup gram flour or besan
• 1 tsp red chilli powder
• A pinch of asafoetida or hing
• A pinch of baking soda (optional, I never use it)
• A pinch of Turmeric or haldi powder
• Salt to taste
• Oil for deep frying
• Ridge Gourd sliced into circles

Method:

• Chop the Ridge Gourd into circles.
• Put the gram four in a bowl. Mix the red chilli powder, turmeric, hing, and salt. If you are using baking soda, mix it as well.
• Slowly add water, mixing simultaneously with a spoon until you get a smooth batter of medium thickness.
• Put oil in a wok and set over medium heat.
• When the oil is medium hot, dip the Ridge Gourd in the batter and drop them in the oil, one by one.
• Fry both sides until the fritters turn crisp and golden.
• Use a slotted spoon to remove fritters and drain the excess oil on kitchen paper.
• Server hot.

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