Koota Konkani Recipe | Pagila recipe | Surna Koota recipe

Pagila Koot

Koot in konkani refers to chutney made with spices. Pagila Koot is made using spine gourd. 

When spine gourd is shallow fried and added to the coconut base it gives a crunchiness to the chutney which takes this recipe to next level. This is one of the favorite Konkani delicacy.

Serves - 4 people

For other spine gourd recipe check

1. Deep fried spine gourd(pagila podi)
2. Tawa rava fry spine gourd

Note: Add the fried and cooled yam/spine gourd pieces into the chutney just before serving and mix well, that way the yam pieces remain crispy and crunchy or else they get soggy if added a lot earlier.

Ingredients

1. Spine gourd - 2 medium sized (you can also replace this with yam/surnu)
2. Salt powder - 1 tsp
3. Coconut oil - 1/2 cup + 4 tsp
4. Asafoetida paste - pinch
5. Turmeric - 1 inch
6. Fenugreek seeds - 1/4 tsp
7. Mustard seeds - 2 tsp
8. Bydagi dry red chilly - 4 (less spice)
9. Short dry red chilly - 2 (spicy)
10. Grated coconut - 1 tbsp
11. Jaggery - 1 tbsp (optional)
12. Tamarind - small lemon sized
13. For Tempering
1. Oil - 1 tsp
2. Mustard seeds - 1 tsp
3. Curry leaves - 1 sprig

Method

1. Frying ingredients
1. Wash the spine gourd and chop into medium pieces.
2. Place it in a bowl and add 1 tsp salt powder, mix well and keep it aside for 5 to 10 minutes.
3. In a pan, on medium flame add 2 - 4 tsp oil, add all the dry red chilly and fry till it changes it's color nd transfer it into a plate.
4. Next add in pinch of asafoetida paste and fry till it changes color and transfer it into a plate.
5. To the same pan add crushed turmeric fry until aromatic and transfer into a plate.
6. Next add fenugreek seeds and mustard seeds separately, fry till it splutters and transfer into a plate.
7. Next add grated coconut, on low flame fry till golden brown and transfer it into a plate. Allow all to cool down.
8. In same pan add 1/2 cup of coconut oil and squeezes the excess water of spine gourd and fry till golden brown. Transfer into a plate and allow it to cool down.
2. For masala
1. Grind to fine paste the fried coconut and the fried spices by adding little water. Here while grinding you can also add jaggery for mild sweetness which is completely optional.
2. Adjust the consistency of the masala. 
3. Add in the fried spine gourd and give it a tempering of oil, mustard seeds, curry leaves
3. Mix well and serve soon for the crunchy koot.

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