Spine Gourd/Teasel Gourd Fritters/Kantola Fry (Phagla bajo/bajji) [Konkani]

This vegetable is known as the Spine Gourd for obvious reasons and locally in Konkani referred to as “Phaagil” or  “Phagla” It is quite expensive and so much of a favorite that people will wait every monsoon for its arrival at the market and gladly pay whatever it costs to take some home! Most of the festivals during Shravan maas you will get to see this Spine Gourd/Teasel Gourd Fritters preparation. 
Mostly all parts of the Konkan coast, Chattisgarh, Orissa and the North Eastern states you will find this vegetable during the monsoon in Vegetable stalls. Only the green and tender fruit is used and it is cooked in many different ways. This vegetable is known by various names locally wherever it is eaten and you might recognise this vegetable as Meetha Karela, Khekhsa, Padora, Bhaat Karela, Kakrol, Kankro, Kantola, Aakakarakaya, Phagla, Phaagil, Ban Karela, Bhat Karola or Kartoli!
Today as it was Varamahalashimi Pooja, we made few varieties of vegetable dishes and Spine Gourd/Teasel Gourd Fritters also was one of my favorite dishes to be made :) I love it as its very tasty. Try this simple recipe and I am sure you will love it :)

Phodi in konkani are anything shallow fried and deep fried. But technically we call deep fried veggies bajo. However, this bajo/bajji that's deep fried phagil, is called phagla phodi. A nice, spicy red masala is used to fry the Indian gourd. The rava fry version of the teasel gourd is also called phagla phodi where they are shallow fried with spicy rava.

Ingredients:
6 spine gourds
About 1/2 tsp salt
about 2 tsp fine rice flour
6 tbsp red chilli powder (according to taste)
1/4 tsp asafoetida powder
1 tsp cumin powder (optional)
1 tbsp corn flour
A little more salt, if necessary, to taste
Coconut oil, for deep frying

Method:

• Wash the Spine gourds, Cut it horizontally into thin slices.

• Add the chilli powder, cumin powder, rice flour, asafoetida powder, corn flour salt to Spine Gourd and add little of water to evenly mix the masala all over. Keep it aside for 5-10mins. (You can also fry it immediate).
• Now deep fry the Spine gourd under medium flame. When done serve hot along meals.
• You can also have it along Tea/Coffee. 

Padmashree Raikar

@ gHara javaN