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Writer's pictureNandini R Kini

Phagila puddi sagle


Phagil is the Konkani word for Kantola , a seasonal vegetable that is available only at a certain time of the year, that is during the monsoons in July- August.



Ingredients



5 phagil / kantolas

3 Onions

1 cup grated coconut(fresh)

5 roasted red chillies

1 tsp Corriander seeds

1/2 tsp Tamarind pulp

4 tsp oil




Procedure


  • Cut phagil into small pieces, apply salt and keep them aside.

  • After an hour squeeze the water out from phagil and deep fry them.

  • Grind grated coconut along with the roasted red chillies, coriander seeds and tamarind pulp with little water into a coarse paste.

  • In a pan take 4 tsp oil and saute 3 chopped onions.

  • Once the onions turn translucent add the ground paste and fry for 5 mins.

  • Add the fried phagil pieces and salt to taste. Give it a good stir.

  • Serve with Roti or as a side dish with rice

  • You can also substitute phagil with Yam,or bhindi or bitter gourd

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