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| Spine gourd fry |
Pagila Podi or Spiny Gourd (Teasel Gourd) Tawa Fries are a very simple to make that's crispy and flavorful. Made by coating slices of fresh spiny gourd, also known as teasel gourd or kantola, in spices and dipped in semolina and tawa fried to crispy. This is monsoon delicacy fries that tastes great when served as a side dish especially with dalithoy and rice.
Pagila podi/fry are prepared in 2 varieties deep and shallow fry. Deep fry always wins the race. But healthy wise the shallow fry wins. We have both the recipe in the blog. For deep fry recipe click here.
Note: For crispy fries you can add little extra oil instead of 3-4 tsp add 6-8 tsp oil. Always fry on sim to medium flame.
Serves - 2 people
Ingredients
- Spine gourd - big 2
- Salt powder - ½ tsp
- Kashmiri chilli powder - 2 tsp(less spice)
- Spicy chilly powder - ¼ tsp
- Asafoetida powder - ½ tsp(hing)
- Oil - 3 to 4 tsp
- Semolina - ½ cup
- Water - 2 to 3 tsp
Method
- Wash the spine gourd and slice into medium sized. Not too thin not too thick.
- Transfer them into a bowl and add salt, kashmiri chilly powder, spicy chilly powder, asafoetida powder and sprinkle few drops of water and mix well.
- Let it rest for 5 minutes.
- In a plate take 1/2 cup of semolina and dip the spine gourd pieces into it and coat well both the sides. Keep aside.
- Heat a iron tawa and place these semolina rolled spine gourd, pour 3-4 tsp oil close lid and cook on medium flame for a minute.
- Open the lid and check whether it's cooked by poking a knife or spoon into spine. If the spoon/knife penetrates it has cooked well.
- Flip the spine gourd pieces if required add little oil and cook on low flame for another minute.
- Turn off the flame and ready to serve.
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Team Amchi Vasari
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