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.
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