Spiny Gourd or Kantola also known as Phagila in konkani is a vegetable used in most parts of north, north-east India. Phagila Phodi and sukke is a konkani delicacy.

 Phagil

Ingredients for sukke:-

• 20-30 Phagil- quartered
• 1 small potato- peeled and cubed
• 2 Tbs urad (black gram) dal
• 8-10 dried red chilies (I used 6 spicy long ones and 2 bedgi mild for color)
• 1/2 c  fresh grated coconut
• 1/2 tsp tamarind concentrate or 1 pebble sized tamarind piece
• salt to taste
• 1 Tbs coconut oil
• 1 tsp mustard seeds
• 1-2 sprigs curry leaves

Method:-

• wash and quarter the kantola/phagil and keep aside

 

• wash peel and cube potato and keep aside.
• Dry roast urad dal till brown, do not burn, keep stirring while roasting.
• Roast red chilies in a little oil.
• Grind roasted dal, red chilies, grated coconut and tamarind with a little salt to a coarse paste using as little water as needed. Keep aside.

 

• In a kadai heat coconut oil, splatter mustard seeds and curry leaves, to this add the cubed potato and fry a bit till about half done.
• Add the quartered phagil/kantola to this and fry a bit then add the ground masala with a little water to cook the vegetable.
• The consistency of this dish is semi-dry

Phagila Phodi (fritters)

 

Ingredients:-

• 10-15 Phagil/Kantola- each sliced into 3
• salt to taste
• 1-2 tsp red chili powder
• 1/4 tsp asafoetida/ hing powder
• 1 Tbs rice powder
• oil to deep fry

Method:-

• slice kantola /phagil into 3
• In a bowl mix together the rest of the ingredients except oil
• add the kantola/phagil to the bowl sprinkle a little water and mix to coat evenly.

 

• deep fry. Let rest on a paper towel to drain excess oil.