Tuesday 28 October 2014

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.
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
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.                    


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