Wednesday, August 16, 2017



Teasel Gourd/Kantola is a relatively rare vegetable that we get only in the monsoon months of July-August. We call this "Phagil" in Konkani and it is a vegetable that many of us crave for this time of the year. It has various health benefits being rich in protein and iron and low in calories.

We make different kinds of dishes using phagil. For example, elsewhere in this blog you will find recipes for Phagila Phodis, and Phagila Puddi Sagle.

Today's recipe is for a simple "talasani" which is what we call a stir fry kind of dish with a distinctive seasoning of garlic.

This is usually served as an accompaniment with the main meal of rice and dal.

If you are using broken red chillies, you will add them after the garlic pods are roasted and saute them for a minute or so. Needless to say, in this case you will not add chilli powder.

  • Phagil/Teasel Gourd/Kantola, 250-275 grams, about 5-6 in number
  • Garlic Pods, lightly crushed, 10
  • Chilli Powder, 1 tsp or to taste OR 2-3 Broken Red Chillies
  • Salt, to taste
  • Oil, 1 to 1 and 1/2 tbsp

Wash the phagils, snip off the two ends and chop them into pieces
Apply salt to the chopped phagil and set aside for 30 to 60 minutes
Later, squeeze out the water and keep aside
Heat oil in a kadhai and when it gets hot add the lightly crushed garlic pods
Saute for a couple of minutes till they turn golden and give off a good aroma
Now add the phagil pieces and cook covered on medium heat till they get done stirring from time to time
Check for salt and add only if required. Remember you have already applied salt to the phagils earlier.
Sprinkle chilli powder and mix well till the phagil pieces get evenly mixed with the chilli powder
Cook for a couple of minutes more and switch off the gas
Serve as an accompaniment to the main meal of rice and dal

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