Phodis are indeed fries that are made with vegetables like bittergourd,breadfruit,raw banana,sweet potato and the list goes endless.These are made by slicing the vegetable in desired shapes and marinating with little salt,then appling a paste(as made below) or just sprinkling chilli powder and other ingredients by one's choice and then rolling them or rather dusting in rice flour and then frying them up to golden and crisp.There is a difference between phodi and bajo in Konkani.Bajo is something that is dipped in batter made of chickpea flour(besan) and then deep fried.These phodis(fries) go good when served with rice and daal.
Ingredients:
Bittergourd/karela 1 nos
salt to sprinkle for marination
For masala:
Red chilli powder 2tsp
Kashmiri mirch powder 1/2tsp
Salt to taste
Ajwain 2 pinches
Haldi 1/4 tsp
Asafoetida(hing) a pinch
Dhania powder 1/2tsp
Urad daal flour(optional) 2tsp
Warm water 3tbsp
Oil for deep frying
Rice flour 2tbsp(for the second coat)
Method:
- Wash and slice bittergourd into thin roundels(discs).
- Take these in a bowl and sprinkle a little salt and give a nice toss.
- Place something heavy on this and set aside for 1 hour(i placed my stone mortar)
- Meawhile in a small bowl make a paste the said ingredients mixing with the help of a spoon and set aside.
- Squeeze gourd pieces(handled carefully without breaking)
- Take the squeezed gourd in a bowl and add the prepared paste and coat using a spoon or by tossing so that the masala gets coated to every single slice.
- Set this aside for 15mts.
- In a plate place the rice flour in one corner and dip each roundel individually on both side and dab both sides of the roundels in a corner of the plate.press well so that riceflour sticks neatly.
- Repeat the procedure for every single slice.
- Heat oil in a frying pan,drop a few carefully,fry on medium heat without disturbing for the first few seconds
- Later with the help of tongs or a slotted spoon gently turn over each and every slice and fry till a nice golden colour.
- Take out in a colander then tranfer to a plate lined with a kitchen paper towel.
- Serve with rice and daal.
Note:Urad (split black lentil)flour:
Dry roast 1/2 cup urad daal on low heat till a nice aroma
cool and blend into a fine powder consistency(mine was slightly coarse,like maize flour)
Use as required
This is a mouth watering authentic amchi(Konkani) dish prepared with karathe(karela/bittergourd)which is not a favourite vegetable with most of the people.Even I was not fond of this vegetable till few years back,but now I have learnt to cook as well as enjoy dishes prepared using this vegetable.The recipe credit goes to my mother-in-law ,Ms.Lakshmichaya Prabhu who cooks extremely good food.
As I have mentioned in my earlier posts that Konkani subzis have different names according to the masalas used(apart from coconut,chillies and tamarind-the basics of Konkani masala)This dish is semi-dry and can also be used to prepare stuffed brinjals.
Ingredients:
Bittergourd choppings(of 2) about 1.5cups
Onion Slices(of 2) about 1cup
Peeled garlic cloves 3-4(lightly crushed)
Salt to taste
Jaggery to taste(abt 1-2tbsp)
Hogplum(ambado) 2-3
or Bilimbi(bimbul) 3-4
Turmeric powder 2 pinches
For masala:
Grated coconut 3/4cup
Red chillies(roasted) 3byadagi,3guntur
Coriander seeds 1 tsp
Tamarind size of a peanut
For tempering:
Mustard seeds 1/2tsp
Curry leaves a few
Oil 2 tbsp(included for sautéeing the gourd)
Method:
- Cut bittergourd into 1 inch thin slices.
- Slice onion lenghtwise.
- If using hogplum,tender ones can be sliced easily harder ones need to be slightly crushed with the help of a stone,if using tree sorrel/bilimbi then make slices.
- Blend masala using coconut,red chillies,coriander seeds and tamarind into a smooth thick paste adding required water.
- In a pan preferably non stick heat 1tbsp oil and saute the sliced bittergourd,lower the flame and shallow fry to light golden(takes several minutes)
- When u prick with a spoon it should be soft which means they are done.(more oil can be added while sauteeing which makes the dish taste yum)
- In the same pan heat the remaning oil and toss in the mustard seeds,once crackled add the curry leaves then garlic cloves,saute lightly then add onions and saute till it becomes translucent.
- Add the prepared masala,turmeric powder and saute for couple of minutes,then add the hogplum/bilimbi if using,if not available then add more tamarind in the masala.
- Add the shallow fried bittergourd pieces,give a nice stir,then add salt to taste,jaggery powder,1/4 cup water and bring to boil,turning the flame to low.
- Cover and cook till the gourd pieces are tender.
- Check for the taste,should have a balanced taste of bitterness,sweetness and tanginess.Adjust accordingly.Switch off the flame.
- Serve as an accompaniment with rice/rotis along with daal.
- Tastes better after few hours of preparing.
Note:
- More oil can be used while preparing this dish.
- Sometimes due to the bitterness of the gourd more jaggery may have to be added to balance the taste.
A view of hogplum-ambado(Konkani)amtekayi(kannada)
For more on this please visit here
A view of bimbul(Konkani)/Bilimbi/tree sorrel
For more info,please visit here :)
