Phagil - Konkani word for Wild gourd and “Phodi” means “fried slice”. Phagil is a seasonal vegetable, green in colour and is oval or round in shape. As the name (wild gourd) suggests, it grows wildly in forests during the monsoon. "Amchis" (konkani speaking people) will go to great lengths to lay their hands on this vegetable no matter what the cost!! And after eating the phodis, he or she only will end up singing - “ Yeh Dil Mange More”!!
Most of our festivals start in the month of “Shraavan” and continue till the end of the year. So, this item is generally found in most of the menus during the festive season when this vegetable is available in plenty.
Besides, being tasty and crispy, it is very easy to prepare and cooks very fast too. It can also be deep fried but to avoid the excess oil and moreover, everybody nowadays being quite health conscious, shallow frying is a better option. The usage of chilly powder can be varied according to one’s taste.
Phagil (wild gourd)
As per taste
Red chilly powder
For shallow frying
- Wash the phagils (wild gourds) and pat dry them. Snip off the ends. Slice each phagil into 4-5 slices lengthwise. Sprinkle salt, red chilly powder and asafetida over these slices on both sides evenly and keep aside for about 15mins.
- Heat a pan and smear oil on it.
- Place the rice powder in a plate. Roll each phagil slice in the rice powder one by one and place it on the heated (medium flame) pan.
- Pour some oil on the sides and fry the slices on both sides till golden brown.
- Serve hot.
Makes about 12-15 phodis
- This is eaten as a side dish. It can also be eaten as a snack with or without sauce or chutney.
- "Phodis" can also be prepared out of other vegetables like bitter gourd, large brinjal, yam, breadfruit, simebadanekayi (chow-chow) etc.