KANTOLE KI SUBZI

 KANTOLE KI SUBZI

In the houses of most Konkani speaking people - such as ours- the rainy season sees a clamour for one particular veggie. This veggie is sought after as it makes an appearance only during the monsoon months. We call this "Phagil" in my mother tongue, Konkani. It is called Teasel Gourd/Spiny Gourd in English, Kantola in Hindi, Adavihagalakai in Kannada, Kakrol in Bengali, Adavikakarakaya in Telugu and Kattupavakai in Tamil.

It has various health benefits being rich in protein and iron and low in calories.

Elsewhere in this blog, you will find recipes for dishes made with teasel gourd/spinygourd, such as :

• Akakarakaya Vepudu ( Andhra style teasel gourd stir fry) 
• Phagila Talasani
• Phagila Puddi Sagle
• Phagila Phodi  ( Teasel Gourd Fritter) 

Today's recipe is for a side dish made with teasel gourd which goes great with rice and chapatis. This is a North Indian recipe. I have adapted this from "Kantole Ki Suzi" YouTube video by the famous Masterchef Sanjeev Kapoor's Khana Khazana.  

We loved this dish and hope you will like it too! 

Ingredients:-

• Kantola (Teasel Gourd/Spiny Gourd), 300 gms
• Onion, medium-sized, 2
• Ginger, 1 " piece
• Tomato,  medium-sized, 1
• Green Chilli, 1
• Cumin Seeds, 1/2 tsp
• Garlic Cloves, 5-6 
• Coriander Powder, 2 tsp
• Cumin Powder, 1/2  tsp
• Red Chilli Powder, 1 tsp
• Turmeric Powder, 1/4 tsp
• Oil, 1 and 1/2 tbsp
• Salt, to taste

Method:-

Wash the kantola and snip off the two ends. Cut them into half and slice them length-wise

Discard the seeds if they are hard- if they are tender they can remain and be used

Apply a little salt to the sliced kantola and keep aside

Slice the onion and tomato

Chop the ginger, garlic and green chill

Heat oil in a thick bottomed kadhai  and on medium heat add the cumin seeds

Once they sizzle and change colour add the chopped garlic, green chilli, and ginger

Saute till the garlic gives off a good aroma

To this add the sliced onion and a little salt

Saute till the onion becomes translucent

Next add the chopped tomato and cook till it turns soft and mushy 

Now add the coriander powder, cumin powder, red chilli powder, turmeric powder,  and mix well

Add 1/4 cup of water and let it come to a boil 

Add the sliced kantola and cook on medium heat for about 8-10 minutes stirring from time to time till it gets done

Switch off the gas

Transfer the subzi to a serving bowl

Serve as a side dish with rice and rotis 

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.

 

PHAGILA KISMURI (TEASEL GOURD MASALA)

 PHAGILA KISMURI ( TEASEL GOURD MASALA) 

There are some veggies that make an appearance only during some seasons. The fans of these veggies wait eagerly for this season so as to make all the dishes they can using this. One such veggie is Teasel Gourd/Spiny Gourd or Phagil in my mother tongue, Konkani. This is called Kantola in Hindi, Adavihagalakai in Kannada, Kakrol in Bengali, Adavikakarakaya in Telugu and Kattupavakai in Tamil.

Phagils are almost universally loved by all Konkanis when they makes an appearance in the monsoon months! They have a few health benefits as well. 

Elsewhere in this blog, you will find recipes for some dishes we make with phagils, such as:-

• Phagila Phodis (Teasel Gourd Fritters) 
• Phagila Puddi Sagle
• Phagila Talasani

Today' s side dish is for Phagila Kismuri,whch is easy to make yet is so totally delicious! 

Normally this is deep fried but I prefer to shallow fry as this method uses less oil. 

Ingredients:- 

• Phagils, Teasel Gourd, 4 or about 250 gms
• Coconut Gratings, 1/3 cup
• Roasted Byadgi Red Chillies, 3
• Small-sized Onion, 1
• Tamarind, a small piece
• Coriander Seeds, 1/2 tsp
• Salt, to taste
• Oil, to deep fry or shallow fry, as required 

Method:- 

Wash the phagils thoroughly and snip off the two ends

Cut them into small pieces

Apply salt to the cut phagil pieces and leave it to marinate for about 30-45 minutes

Squeeze out the water ( released when salt is applied) from the phagil pieces 

Finely chop the onion 

In a kadhai, heat oil and deep fry the phagil pieces till they turn brown and crisp

Take care they are not burnt

Alternatively, you can shallow fry the phagil pieces using less oil 

The shallow fry method takes a little longer

Keep aside

In a small mixer jar, grind together the coconut gratings, roasted Byadgi red chillies, tamarind and coriander seeds and salt as required, with very little water to a coarse paste. Remember that some salt has been added to the phagil pieces while marinating

Remove the ground paste from the mixer and combine with chopped onion

This gives you the masala for the kismuri 

Finally, mix well together the fried phagils with the freshly prepared masala to make the Phagila Kismuri 

Please note this mixing should be done just before you are ready to serve this dish, as otherwise the phagil will become soft and lose its crunchiness 

Serve as an accompaniment to the meal of hot steamed rice and dalithoy.

KAKORE KI SABZI

KAKORE KI SABZI

Kakore is what we call teasel gourd/spiny gourd/ kantola in Hindi. As far as I know, it isn't available all through the year but comes out mainly in the monsoons around June-August.

It is called Adavihagalakai in Kannada, Kakrol in Bengali, Akakarakaya in Telugu, Kattupavakai in Tamil and Phagil in my mother tongue, Konkani.

Elsewhere in the blog you will find recipes using teasel gourd such as Phagila Puddi Sagle, Phagila Phodis, and Akakarakaya Vepudu. 

Today's recipe is for an easy to make side dish with kakore/teasel gourd. I have adapted this from Kakore ki Sabzi from Jyotsna's Kitchen.

Ingredients:-

• Kakore, (Teasel Gourd/Spiny Gourd) 6-7 or about 250 grams
• Mustard Seeds, 1 tsp
• Cumin Seeds, 1 tsp
• Ginger Garlic Paste, 1 tsp
• Coriander Powder, 1 tsp
• Turmeric Powder, 1/2 tsp
• Asafoetida Powder, 1/4 tsp
• Chilli Powder, 1/2 tsp, or to taste
• Salt, to taste
• Oil, 2-3 tbsp

Method:-

Wash the kakore thoroughly and snip off the tips

Cut the kakore into slices. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds
When they splutter, add the cumin seeds and when they sizzle add the ginger garlic paste and saute till the raw smell goes
Next add the asafoetida, chilli and turmeric powders and mix well
Now add the coriander powder and salt
To this add the sliced teasel gourd and mix well till the teasel gourd slices are well coated with the spices
Saute for about 1-2 minutes on high heat
Then lower the flame and cook covered for 5-6 minutes, stirring from time to time, till the teasel gourd gets done
Transfer to a serving bowl and serve hot as a side dish with roti, naan etc

AKAKARAKAYA VEPUDU (TEASEL GOURD STIR FRY)

AKAKARAKAYA VEPUDU (TEASEL GOURD STIR FRY)

The months of July-August are always associated with the rains.  During the monsoon season, we get  a seasonal vegetable that it popular in Dakshina Kannada called Phagil in my mother tongue, Konkani. Phagil is nothing but teasel gourd/spine gourd/kantola.

This vegetable is called Kantola in Hindi, Adavihagalakai in Kannada, Kakrol in Bengali, Akakarakaya in Telugu and Kattupavakai in Tamil.

We usually make dishes from Konkani cuisine -whose recipes you will find elsewhere in this blog- such as Phagil Phodis (Teasel Gourd Fritters), Phagila Puddi Sagle, and Phagila Talasani.

I was looking for a different kind of recipe for a change. I found this teasel gourd stir fry done in the Andhra style called Akakarakaya Vepudu in the popular website Sailu's Foods. I have adapted today's recipe from this.

It turned out to be quite delicious and we enjoyed it as a side dish with rice and dal

Ingredients:-

• Teasel Gourd, 3-4, ( approx. 250 gms) 
• Medium-sized Onions, 2
• Curry Leaves, a sprig
• Sugar, a large pinch
• Turmeric Powder, 1/8 tsp 
• Chilli Powder, 1 tsp
• Roasted Methi Powder, 1/8 tsp 
• Kitchen King Masala or Garam Masala Powder, 1/4 tsp
• Oil, 2 to 2 and 1/2 tbsp
• Salt, to taste

Method:-

Wash the teasel gourd, snip off the tip and cut them into quarters if they are of small size or slice them if they are of bigger size.  Remove the teasel gourd seeds only if they are hard. Keep the quartered/sliced teasel gourd aside.
Slice the onions 

Heat 2 tsp of oil in a pan and when it gets hot add the sliced onions and saute them for 3-4 minutes till they become translucent
Remove from the pan, allow it to cool
In a small mixer jar, grind the sauteed onions to form a smooth paste adding 1 tbsp of water if necessary. Keep aside
In the same pan, heat 1 tbsp of oil and fry the teasel gourd (adding a little salt and a pinch of sugar)  till they change colour and become slightly golden brown. Keep aside.
Heat the remaining oil in the same pan and add curry leaves and saute for a few seconds
Now add the ground onion paste and saute for 3-4 minutes
To this add the turmeric powder, chilli powder, roasted methi powder, and Kitchen King Masala powder and salt to taste. (Remember that a little salt has already been added while frying the teasel gourd) Mix well.
Next add the shallow fried teasel gourd, mix well so that they well blended with the onion paste and spice powders
Cook on medium heat for about 15-20 minutes or till they get properly roasted
Transfer to a serving bowl and serve as a side dish

PHAGILA TALASANI

PHAGILA TALASANI

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.

Ingredients:

• 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

Method:

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

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

PHAGILA PHODIS ( TEASEL GOURD FRITTERS)

PHAGILA PHODIS (TEASEL GOURD FRITTERS)

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.






Ingredients:

• 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

Method:

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