Teasel Gourd Fries (Kantola Fries/ Phaagila Phodi)

Phaagil or Teasel Gourd is a favorite amongst most of the West Coast foodies in India. I was introduced to this vegetable during my early childhood days. We used to get these in plenty in Goa and Mumbai. Best consumed when the vegetable is tender and the seeds are not formed. Teasel Gourd is known as Phaagil in Konkani. Some like this vegetable a lot and some hate it. But out and out favorite at many a homes I know owing to the yummy fries dipped in Rice batter. For best results, the fries have to be made from tender Teasel gourds. When I visit India, Mom knows that this one has to be there. I love the fritters fried to crispy red perfection.

This vegetable primarily grows during the rainy season in abundance. It grows best in marshy areas and well watered habitats. In Konkani homes, the Teasel gourd finds prominence during festivals like Ganesh Chaturthi when 5 types of Phodis are made as an offering to Lord Ganesha.

More often than not its used to make Phodi - Pan-fried or Deep fried. Mom makes Phaagla Saasam which is another delicacy we used to cherish during Sunday lunches. The fries are very delicious and make a great side dish.

Serves: 2-3 individuals

Ingredients:
Teasel Gourd or Phaagil (sliced into thin slices of 3-4 mm each) - 8-15
Salt - as per taste
Oil - for frying

For Batter:
Rice (pre-soaked) -1 Cup
Red Chillies - 6-10
Asafoetida - 1/10 teaspoon
Water - For accomodating grinding consistency

Method:
Pre-soak washed rice in water for 5-6 hours. Grind it to a batter after draining water along with red chillies and asafoetida, salt and very less water.
Apply salt to Gourd slices/ pieces and set aside for 1/2 hour. Heat oil in a deep dish pan. Once oil heats up (should not be smoking hot as fries would burn) dip the pieces in batter and deep fry. Serve hot along with rice and curry.