

Another incident that I remember was when I had gone to Belgaum with my friend during admission to my PG course. Her Dad also knew that I love Fagla and he got them for me and asked the waiter in the hotel to cook them for me 🙂

Ingredients: Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Â Prep. Time: 20 Minutes, Serves: 4
4 Forest Bitter gourd/fala/kantola
1 teaspoon red chili powder
1/2 teaspoon salt
For the coating:
1 teaspoon red chili powder
1 teaspoon turmeric powder
3 tablespoon rava/Sooji
1 tablespoon rice flour
Salt to taste
Oil for shallow frying
Instructions:
1) Slice the kantola or forest bitter gourd and place them in water. Keep them in water for 15 minutes.
2) After 15 minutes, drain the water and apply chili powder and salt to them evenly.
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3) For the coating, mix the rava, rice flour, chilli powder and turmeric powder. Add 1/4 teaspoon salt to this.
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4) Coat the sliced kantola in rava and rice flour powder.
5) Spread 1 teaspoon oil on tava/frying pan and place the coated fagla on the tava. Fry it on both sides.
6) Serve it with rice and tomato saar as an accompaniment.
Note: This post was originally published on 17-Aug-2012. It has been updated with new images on 15-07-2017 and republished.
Healthy Recipe,luks tempting…
Never seen this vegetable.
I'm seeing this first time.. must have tasted awesome:)
never tasted it.. looks great..
I too never cooked with this, though saw it in Bangalore. Will cook it next time. Will it be very bitter?
Looks Delicious. Sure going to try it.
No Dear, it tastes sweet. Only the name is bitter 🙂
Never had bitter guard this way- nice! Thank you for stopping by my blog and your lovely comments.
Those are not any different from the regular bitter gourd on the inside, but SO different on the outside!!! looks yummy Raksha – It has been a cultivated taste for me, but I think that came also with maturity 🙂
I have never seen this vegetable .Sounds interesting
I have never seen this but would love to try it. I love your story of how you came to try it and the one about you at the megastore. I would definitely be one of those ladies who would come over and ask you about it and would be thrilled if you gave me a cooking lesson too:)
Likes to have a try..But I should search for this veggie in my place..Thnx for sharing
That's what we call in Bengali 'Kakrol'. Never one of my favs either, I now miss it at times because we don't get them here. Ironic?
Love your blog 🙂
I love bitter-gourds, never seen this kind of bitter-gourds here. They look delicious!
Hi Raksha,
Thanks for you comment on my blog. Glad to follow your blog 🙂
I have never seen this forest bitter gourd before. SOmething new to me
Another interesting vegetable – I have not come across. I am curious – Do you feel the outside like we do with karela or just wash and leave it?
Mina
The outside of this vege is soft and we just have to wash and eat the entire vege, including the seeds…
Hi Raina,
DO try and let me know how it turns 🙂
-Raksha
Thanks Shirley for visiting my blog 🙂
Yes Archana do try and let me know, I am sure you will wait for each season for them…
wer is it available usually ,wat wil be the cost?……plz reply
Available in market during the season, around august/september. Costs around 100 per KG
Never tried earlier. Looks good and tasty. Will try tomorrow.