Kantola Fry With Rava | Spiny Gourd Fry | Phagla Phodi
Rava fried teasel gourd or phagla phodi is a delicious side dish belonging to the Konkani cuisine. To make pan fried kantola, we slice teasel gourd, marinate it with spices, coat in spiced semolina(rava) and shallow frying less oil. Kakrol fry is a must try monsoon recipe. In monsoon, several seasonal vegetables are available, and you should always eat the vegetables available in that particular season. One such vegetable is teasel gourd or spiny gourd or forest bitter gourd. It is known as fagla, phagla, phagila,kantola or kakrol in local Indian languages.
Servings 4 People
Ingredients
- 4 Forest Bitter gourd/fagla/kantola
- 2 teaspoon red chili powder
- ½ teaspoon turmeric 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
- To taste salt
- 2 tablespoon oil for shallow frying
Instructions
- Cut the stem and bottom part of the spiny gourd. Slice the forest bitter gourd and place them in water for 10 minutes.
- After 10 minutes, drain the water and apply 2 teaspoon red chili powder, ½ turmeric powder and salt to them evenly.
- For the coating, mix the rava, rice flour, chilli powder, turmeric powder, and salt. (Check quantity in “For the coating:” section in ingredients)
- Coat the sliced phagla in prepared spiced rava and rice flour powder.
- Spread 1 tablespoon oil on tava/frying pan and place the rava coated teasel gourd on the tava.
- Spread 1 teaspoon oil on top of the kantola slices in tava. Cover with lid and cook.
- After 8 minutes, flip to other side and fry for 10 minutes.