Friday, June 21, 2013



Phagil is what we call the teasel gourd/kantola 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, 1/4 tsp
  • Hing ( Asafoetida) powder, 1/4 tsp
  • Salt, to taste
  • Rava (Semolina), 1 tbsp
  • Rice flour, 1 tbsp
  • Oil, for shallow frying


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 plate
Dip each of the marinated phagil slices in the rice flour-semolina mixture till they are adequately coated on both sides
This helps to make the fritters more crunchy and crisp 

Heat oil in a non-stick pan and when it gets hot shallow fry the phagil slices on medium flame till they become golden brown in colour
Drizzle oil as required around each piece and flip them when done to fry both sides evenly
Serve hot

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