Monday, August 7, 2017

PHAGILA PUDDI SAGLE

PHAGILA PUDDI SAGLE

"Phagil" is the Konkani word for Teasel Gourd/Kantola, a seasonal vegetable which is  available only in a certain time of the year, that is during the monsoons in July-August. This vegetable is called Adavihagalakai in Kannada, Kakrol in Bengali, Adavikakarakaya in Telugu and Kattupavakai in Tamil.

Most of us Amchis keep a sharp look out for this vegetable during the season using it to make several dishes. Elsewhere in this blog you will find the recipe for Phagil Phodis or Teasel Gourd Fritters.

Today's recipe is for a side dish using phagil which goes great with our rice and dal.

I prefer to shallow fry the teasel gourd and hence this recipe is based on this method. You can deep fry the teasel gourd using more oil as required.




Ingredients:
  • Phagil/Kantola/Teasel Gourd, 250 gms (approx 5 in number)
  • Large sized Onions, chopped, 2
  • Coconut Gratings, 3/4 cup
  • Roasted Byadgi Red Chillies, 4-5
  • Coriander Seeds, 1 tsp
  • Tamarind, size of a small marble 
  • Salt, to taste
  • Oil, 1 to 1 and 1/2 tbsp

Method: 

Wash and trim the two ends of the phagil/teasel gourd
Chop the phagil into small bits, apply salt and keep aside for 45 minutes to an hour
After that, squeeze out the extra water from the phagil
In a non-stick kadhai, add oil and shallow fry the teasel gourd till they turn crisp
Keep aside.
In a little oil, roast the coriander seeds till they turn golden
In a mixer, grind together coconut gratings, roasted red chillies, coriander seeds and tamarind to a coarse paste adding just the required amount of water. Keep aside
Heat oil in the same kadhai, add chopped onions and fry till they turn golden
Add the ground paste and salt to taste
(Remember that some salt has already been added to the teasel gourd at the preparatory stage)
Fry till it becomes semi-dry
Now add the fried teasel gourd and mix well till they are well and evenly coated
Transfer to a serving dish and serve with rice and dal