Archive for November 16th, 2012

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.


  • 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


  • 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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