Phagila podi/ kantola/teasel gourd deep fried.

Phagila /kantola/teasel looks like bitter gourd but not bitter and small in size.

Its seeds are very hard but it becomes crisp after frying.   I have not seen it anywhere  here so I brought it from my native place.

 

 

 

Ingredients

Phagil                                          ½ cup

Red chilli powder                      2 tbsp

Hing powder                              ¼ tsp

Salt to taste

Rice flour                                    ¼ cup or required for coating

Oil for deep frying

 

Method.

 

 

Wash kantola/phagil  drain excess water. Then cut into thin slices.

 

 

Take one bowl add chilli powder, salt , hing and little water and make thick paste.

Apply this paste to sliced phagil  and keep aside for 5 to 10 min.

Then coat each slice of marinated kantola/phagil into rice flour.

 

Then deep fry them till crispy.

Serve hot.