Chop the kovakkai | ivy gourd | tindora into long pieces or roundels.
Add the rice flour, gram flour, corn flour, red chili powder, salt and fennel seeds.
Mix well.
Sprinkle water little by little and mix well.
It should not be watery. Just sprinkle water so as the masalas can be coated nicely.
You can add 1 tsp of ginger garlic paste too.
Heat oil for deep frying.
Fry this in batches.
It took 6-7 minutes for this to get fried completely.
Fry in medium flame.
Once done take out from the pan.
Drain in a kitchen towel.
Repeat the same for the rest of the kovakkai.
Kovakkai fry pairs well with any South Indian meal.