Monday, 9 July 2012

Teasel Gourd Chutney - "Phaagila Chutney" - A Konkani delicacy

Teasel Gourd or "Phaagil" is very popular vegetable in the coastal regions of India widely available during the monsoon season.
Teasels have good medicinal properties. They are good source of antibiotics and also help in improving blood circulation.
The Konkani community love this vegetable so much that it is part of all festivals that come in the monsoon. 
The most common side dish made with this vegetable is the "Phaagila Podi" or Teasel Gourd fritters which we all love and I will be posting it soon.
This is another side-dish which my Mom makes quite often during this season.
Its a chutney which goes well both with rotis/chapatis as well as Rice and dal.

Serves 2
Teasel Gourd or Phaagil - 4
Grated Coconut or desiccated coconut - 1 handful
Roasted dry red chilly - 1
Tamarind - 1/2 inch piece
Oil - 1 tsp
For seasoning:
Oil - 1 tsp
Mustard seeds - 1/2 tsp
Methi or Fenugreek seeds - 1/4 tsp
Curry leaves - 4
Dry Red chilly - 1
Hing or Asafoetida - 1/4 tsp
Wash the Teasel gourd or Phaagil and remove the top and bottom tips.
Finely chop and keep aside.

Now take a heavy bottomed pan, keep on low heat, add 1 tsp oil and start frying the Teasel gourd or Phaagil.

Fry the teasel gourd or Phaagil till golden and well cooked.

Allow to cool.
Now grind coconut, tamarind, red chilly with 2 tbsp of water into a fine paste.
Take a large bowl, add the fried teasel gourd pieces, mix in the ground paste along with salt.
Now take a seasoning pan, keep on low heat, add oil and then mustard seeds. When mustard seeds crackle add methi, hing, red chilly and the curry leaves and pour over the teasel gourd and coconut paste mixture.
Mix well before serving.
Serve with rotis or rice and dal.

Google+ Followers

Search my blog