Phagila Koot (Kantola Curry)

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Picture 052

Kantola belongs to the family of bitter guard though its not bitter at all. Of course the local varieties available here is a little bitter. The Calcutta grown breed is very good to taste and also huge in size. We Konkanis prepare a variety of dishes like the curry, fritters (phodi) and the koot.  Though the most popular koot being Yam koot (Soorna Koot).   Here goes the recipe.

What you need to have:

1. Chopped Kantolas – 2 cups

Picture 025

Fresh Kantolas

Picture 023

Chopped Kantolas

What you do with what you have:

1. Wash and chop kantolas fine discarding seeds if any and keep it aside applying a little salt.

Ingredients of Wet Masala:

1. Fresh grated coconut – 1/3 cup

2. Red chillies -3

3. Mustard seeds – 1/2 teaspon

4. Fenugreek sdds – 5-6

5. Asfoetida(soft) – A pinch

6. Tamarind/Bilimbi – 3 (i used bilimbi)

7. Turmeric powder – 1/2 teaspoon

8. Salt – To taste

9. Cooking oil for frying Kant0las – 6 teaspoons

Picture 033

Ingredients of Wet Masala

2. Place a spatula with 6 teaspoons of cooking oil on medium flame. Just squeeze out water from salt applied kantolas from step 1 and add toss it in oil. Picture 029 Chopped Kantolas being fried in oil

3. Keep stiring till it is fried to brown colour.

Picture 030

Frying of Kantolas in progress

4. When done just transfer it to another plate and is as shown in the image below.

Picture 031 Deep fried Kantolas

5. Place a spatula with 3-4 teaspoons of cooking oil in it. When heated, toss in asfaoetida and fry it on low flame till crispy and keep it aside. In the same oil fry mustard seeds, fenugreek seeds, turmeric powder and red chillies one by one. Grind all the fried ingredients, fresh grated coconut and bilimbi to a medium fine consistency adding water in steps . Mix sufficient quantity of salt to it.

Picture 035 Ground koot masala

6. Place a spatula with 2-3 teaspoons of cooking oil in it on low flame. On heating, add mustard seeds to it. When it sputters add curry leaves to it. Switch off the flame and season it to the ground wet masala.

Picture 036 Seasoned Wet Masala

7. Serve deep fried Kantolas from step 4 and the wet masala from step 6 seperately so that one can enjoy each bite of the dish with the crispy kantolas.

Picture 052

Ready to serve Kantola koot

How long it takes: 45 minutes

Number of servings: 2

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11 thoughts on “Phagila Koot (Kantola Curry)

    Anjali said:
    November 16, 2009 at 12:26 pm

    Would like to ask you a question here, can we fry bhendi (if chopped into small pieces) in a similar manner like how you fried the kantolas? I remember they used to serve us bhendi fry which looked similar to this back in our college hostel…

      prathibalrao responded:
      November 16, 2009 at 2:30 pm

      Hi Anjali,

      I request u 2 try and lemme know.

    Ashwini said:
    January 21, 2010 at 10:02 pm

    Hi Pratibha,

    I am visiting your site for the first time and like the Konani fare you have prepared. I made a similar dish last week, we call it Phaagla Saasam, the only thing is I made it little spicy and did not add some ingredients. I am glad to find some long lost recipes on your site.

      prathibalrao responded:
      January 24, 2010 at 8:07 am

      Hi Ashwini,

      U dohave a wonderful blog and will frequently visit hence forth.

    Shilpa Rao said:
    May 10, 2010 at 1:48 pm

    Hi PAchi,

    I got really big and nice Phagil yesterday, and wanted some recipes. Today I came and searched your site, I got 2 varieties. I wasnt aware of Phagil Koota, Just phodi or sukke. Because of your site I got to know this too..

    Thanks

    Shilp

      prathibalrao responded:
      May 10, 2010 at 8:47 pm

      Hi Shilpa,

      Actually where are you put up??????Phodi is really every one’s favorite. But when we were in the U.S in the east coast we got only frozen slices and i prepared phodi etc.with that only.

    Shilpa Rao said:
    May 11, 2010 at 11:35 am

    Hi PAchi,

    I’m in Bahrain (Gulf country) and there are times when I have taken Phagil from here to India, would you believe they grow organic phagil here, and the size is that of Potato, very tender and delicious. Ya when I was in california I have used canned/frozen phagil, Kadgi, Neeli (tender bamboo shoot). That reminds me do put up some recipes of tender keerlu (Neeli sukke, Neeli upkari etc)

    Thanks for your quick and warm responses.

    Regards,

    Shilpa

      prathibalrao responded:
      May 11, 2010 at 4:18 pm

      Hi Shilpa,

      We get potato sized Kantolas in Assam and i too used to bring a lot from there to all my relatives and friends. The size is so big one could make around 15 slices with one Phagil (Kantola)

    Shilpa Rao said:
    May 11, 2010 at 6:12 pm

    HI PAchi,

    I know as my Pachi was in Leelabhari (Assam) her son was posted there, she said the same thing too!!! Seems like you have been staying at lot of places.

    Regards,

    Shilpa

    Amritha Rao said:
    July 16, 2010 at 10:37 pm

    Hey Pratibha,

    I was wondering what to do witht he frozen Kantolas I have in my fridge and then googled and came across your blog. Your kantola koot is a wonderful innovation and Im going to try it today for dinner 🙂 and very soon I want to even try your watermelon dosa recipe….it looks sooo yumm ! Thank you soo much for posting your recipes….gr8 help to newbies like me. ( gonna add ur site to my favourites) 😀

    BTW, I also belong to the South Canara GSB community….born and brought up in Mumbai, now situated in Virginia, USA. Nice to meet amchigeles online! Hope u have a wonderful day!

      prathibalrao responded:
      July 17, 2010 at 7:26 am

      Hi Amritha rao,

      This recipe is the same for “Soorna koot”. When i had been to U.S. i just prepared phodi as well with the same frozen Kantols, though it is unsized.

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