Friday, June 21, 2013



Phagil is what we call the teasel gourd in Konkani . As far as I know, it isn't available all through the year but comes out mainly in the monsoons around June-July. It is called Adavihagalakai in Kannada, Kakrol in Bengali, Adavikakarakaya in Telugu and Kattupavakai in Tamil. 

This dish is considered a Konkani delicacy- and rightly so. I made some "Phodis", which is what we call these fritter-like shallow fried dish, the other day and my husband and I loved them.

I thought I would share that recipe with you today. We got about 20 fritters/slices from this recipe.

The accompanying pictures show what the phagil looks like (for the uninitiated): how it is coated before frying and the final "ready to be grabbed" podhis.

  • Phagil, (Teasel Gourd), 5
  • Red chilli powder 2 tsp
  • Haldi (Turmeric) powder, 1/8 tsp
  • Hing ( Asafoetida) powder, 1/8 tsp
  • Salt, to taste
  • Rava ( Semolina), 1 tbsp
  • Rice flour, 1 tbsp
  • Oil, 2 tbsp


Wash and clean the phagils before cutting each of them vertically into 4-5 slices

Mix chilli powder, hing, haldi and salt.
Apply this on both sides of the phagil slices.
Keep aside for about 10-15 minutes

Mix together rava and rice flour in a bowl

Dip each of the marinated phagil slices in this mixture till it is adequately coated on both sides
This helps to make the fritters more crunchy and crisp 

Apply a little oil on a tawa (griddle)  and shallow fry the phagil slices on a low flame, keeping them covered to get cooked faster and better
Drizzle oil as required around each piece and flip them when done to fry both sides evenly
Serve hot