Tuesday, 28 August 2012

KANTOLA/TEASEL GOURD/ PHAGIL PODI


DEEP FRIED KANTOLA 

WHAT YOU NEED:

Rice 1/2 cup
red chilli  8-9 or red chilli powder 2 tsp
Salt to taste
Tamarind, a small piece
Asafoetida/hing  size of a kabuli chana
Phagil 5-6 big
KANTOLA/PHAGIL

SLICED PHAGIL

HOW TO MAKE:

Wash Phagil and slice.
Wash rics and soak for half an hour. Drain.
Grind rice, red chilli or powder, tamarind, salt and hing together to a paste.

Apply the ground paste to the sliced Kantola. Keep for 10 minutes.

Heat enough oil in kadahi and deep fry the marinade Phagil slices on both the sides till done.

Serve as side dish.

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