Momordica dioica, commonly known as spiny gourd or spine gourd. It is known by various names locally wherever it is eaten in India. In Sanskrit it is called as karkotaki (कर्कोटकी), karkoti(कर्कोटी). In Hindi it is called as Kikoda(किकोड़ा), Paroda(परोड़ा). In Tamil it is called as மெழுகுபாகல் mezhuku-pakal, பழுபாகல் pazhu-pakal. In Oriya it is called Kankada(କାଙ୍କଡ଼). In Assamese it is called bhat-kerela (ভাত কেৰেলা), in Manipuri it is called "Karot" and in Bengali kakrol or ghi korola. In Telugu it is called boda kakara and on the east coast of Andhra it is called aa-kakara-kaya. In Gujarati it is called Kankoda and is cooked the same way Karela is cooked. In Sri Lanka,it is known as 'Thumba' or 'Thumba Karavila' ('තුඹ කරවිල') in Sinhalese. In Marathi it is called 'Kartole' and in Mizo as maitamtawk. In Kannada it is called mada haagala kaayi (ಮಡ ಹಾಗಲಕಾಯಿ or ಸಿಹಿ ಹಾಗಲಕಾಯಿ). In Chhattisgarhi it is called 'Kheksi'. In Myanmar, it is called 'ဟင်းခပေါင်း'. In Konkani, it is called Phagil/Phagala Nepali (or Nepalese), it is called chattel.
This vegetable belongs to the family of gourds, is small, green and covered all over in small soft spines. It’s available most every year during the monsoons but now a days it is available across the world throughout the year.
I am connected to Goa for a long and was staying in a border city, I use to it all the time from my childhood. This vegetable is known as the Spine Gourd but from childhood we locally call it to as “Phaagil” or “Phagla”. During my childhood I will wait every monsoon for its arrival at the market.
It is cooked in various parts of India in many different ways. Today I am going to show you Pan fried sliced Spine Gourd/Kantola/Kartula/Phagla which we normally use it as a side dish during lunch or dinner. This goes very well with rice and curry. This is Goan way of coating sliced vegetables in a spicy rice flour and semolina mix and then pan-frying them till crisp.
This is very simple recipe but still I love it because of its thin crisp delicious coating and a bitter taste.
So Let’s Cook Good Food…
Ingredients:
Spine Gourds/Kantola/Kartole/Phagala --> 10-12
Salt --> 1/2 tsp
Rice flour --> 2 tbsp
Semolina --> 2 tbsp
Red chili powder --> 1 1/2 tsp (according to taste)
Turmeric Powder --> 1/4 tsp
to taste salt A little more , if necessary,
Oil, for pan frying --> 3-4 tbsp
Method:
First wash the spine gourds/Kantola/Kartole/Phagala in a water, and trim both ends.
Slice them lengthwise into 4 or 5 slices of uniform thickness and then sprinkle 1/2 tsp salt over this.
Toss well to coat the slices uniformly and keep aside for 8-10 minutes. This will give good flavour the slices of Kantola with salt. Additionally it will also make them release a little liquid which will help the dry rice flour-spice powder stick to them well.
Meanwhile, mix together the rice flour, semolina, red chili powder, turmeric powder and salt in a plate. Just add a little salt as the spine gourd slices have already been salted.
Now press each spine gourd slice into the rice flour-spice powder so that it coats both sides really well and sticks to them.
On a medium flame, heat 1 tbsp of oil in a flat pan and place the flour-spice coated slices gently on it, in a single layer.
Turn down the heat to medium and let the slices fry in the oil. If required poured a little oil around the pieces.
After a couple of minutes, gently flip them over and let them cook on the other side as well.
Cook the slices until they are crisp and a nice golden brown on both sides.
Now the Pan fried sliced spine gourds/Kantola/Kartole/Phagala are ready. Serve immediately (slightly warm) as a side dish with rice and a curry.
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