PHAGILA SUKKE

 PHAGILA SUKKE

Teasel Gourd/Spiny Gourd/ Kantola is a relatively rare vegetable that we get only in the monsoon months of July-August. We call this "Phagil" in Konkani. This is called Kantola in Hindi, Adavihagalakai in Kannada, Kakrol in Bengali, Adavikakarakaya in Telugu and Kattupavakai in Tamil.

This 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. Elsewhere in this blog you will find recipes for :-

• Phagila Phodis, 
• Phagila Puddi Sagle.
• Phagila Talasani
• Phagila Kismuri

Today's recipe is for Phagila Sukke. In our Konkani cuisine, a sukke is a mildly spiced side dish made with either roasted coriander alone, or with roasted coriander and roasted Urad Dal ground into the coconut masala.

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

Ingredients:-

• Phagil (Teasel Gourd) , 4 to 5 or about 250 gms
• Turmeric Powder, 1/8 tsp
• Coconut Gratings, 1 cup
• Roasted Byadgi Red Chillies, 4
• Tamarind, a small marble-sized ball
• Coriander Seeds, 1 tsp
• Urad Dal, 1 tsp
• Salt, to taste
• Coconut Oil,  1 tsp 

For Seasoning:- 

•  Mustard Seeds, 1/2 tsp
• Curry Leaves, a sprig 
• Coconut Oil, 2 tsp

Method:- 

Wash the phagils thoroughly and snip off the two ends. Cut them into halves then cut each of the halves into quarters. 

The seeds can be used as long as they are tender. Discard the seeds if they are hard.

Using 1 tsp of oil, roast the coriander seeds and Urad Dal separately in a kadhai till they become fragrant and turn golden in colour. Keep aside

In a pan, cook the phagil pieces in adequate water, adding a little salt and a pinch of turmeric powder

Make sure the phagils do not get overcooked. They should be cooked yet remain firm

In a mixer jar, grind together the coconut gratings, the roasted  Byadgi red chillies, and the tamarind along with the roasted coriander seeds and Urad Dal 

Grind this to a paste which is a little coarse using the required amount of water

Add this ground paste to the cooked phagils and bring to a boil

Check for salt and add if required

Lower the heat and cook on medium heat till the mixture becomes semi-solid in consistency 

Switch off the gas

Finally do the seasoning by heating 2 tsp of coconut oil in a small pan. On medium heat add the mustard seeds, and when they splutter add the curry leaves and sauté for a few seconds

Pour this seasoning onto the Phagila Sukke

Transfer to a serving bowl  and serve the Phagila Sukke as a side dish with the main meal.