Phagil Batato Stirfry

Phagil is konkani word for teasel gourd which belongs to the same family as bittergourd but is less thorny and bitter [infact sometimes sweeter] than bittergourd. It is a seasonal vegetable available during monsoon season in India. Being seasonal they don't get missed out from the festive menus, especially the phodis prepared with them which we amchis love very much. I will post the recipe of phagila phodis/fries some other time. Today I am posting the recipe of a side dish prepared from this vegetable.

Recipe adapted from Maayeka by Anjanaji


6-8 teaselgourd /phagil
2 medium sized potato, washed and peeled
1 tsp cumin seeds
1/2 tsp fennel seeds
1 tsp finely chopped garlic
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp coriander powder
1 tsp goda masala
1 tbsp jaggery
1/2 tsp amchur powder
Salt to taste


Wash and clean phagil nicely in water for 3-4 times. If you have a vegetable scrubber use it to clean the surface of it. No need to scrape or peel the skin. Now cut phagil as well as peeled potato lengthwise.

Heat oil in a pan, add cumin seeds once they splutter add fennel seeds, garlic. Saute it for a minute. Next add potato pieces, turmeric powder, chili powder and fry nicely till the potato gets coated with dry spice powders. Add phagil pieces. Mix well and cover the pan. Cook it on low flame. Keep stirring in intervals to avoid it from getting burnt. Once half cooked, add goda masala, coriander powder, amchur powder and jaggery. Add salt as per the taste. Cover the pan again and cook it on sim flame for 3-4 minutes or until done. Kantola subzi is ready. Serve it with rotis or rice and dal.

Sending this entry to Side dish mela event

Happy cooking!