A famous evening snack of the Kannadigas of Bengaluru and surrounding regions is the "Heerekai Bonda" or Ridge Gourd fritters.
No matter what the occasion, this is one snack /side dish which will always be made.
On festivals like Ugadi and Sankranti this bonda is served as a side dish with Bisibelebath.
This "Heerekai Bonda" is also one of the snacks served during most tea parties along with "Kesaribath" and "Kharabath".
Infact this used to be the standard menu for tea parties in the 70s and 80s.
Easy to make but yes a bit of an indulgence since this involves deep frying.
However, my practice is to use as little oil as possible and fry one or two bondas at a time and then drain on paper towels, and also discard the oil after use.
A good snack on a rainy monsoon evening too.
Ridge gourd - 1
Besan or Gram flour - 4 tbsp
Salt - 1 tsp
Red chilly powder - 1 tsp
Hing or Asafoetida - 1/2 tsp
Ajwain - 1/4 tsp
Oil - for frying
Remove the skin of the ridge gourd using a peeler.
Cut the ridge gourd into circular slices and keep aside.
Now take a small bowl, add besan, salt, red chilly powder and hing and little bit water to form a thick paste.
Consistency should be like of regular dosa batter.
Now take a frying pan put oil as required and keep on medium heat.
When oil is hot, dip the ridge gourd pieces in the batter and drop in the oil.
Fry till golden.
Serve hot with ketchup.