I had never seen this vegetable, may have eaten in as fritters and never knew what it really looked like, but when I did see this in the market in Bangalore, my cousin insisted I pick it up...These are called Kantola in Hindi and Phaggil in Konkani, no idea what its called as in other languages..
Easy, simple and crisp, not too oily, not too much batter, just perfect snacky fritters...
I wasnt sure I would like them with the jagged edges, but once they are done, it really didnt matter...And if you think its like bitter gourd, don't !! Its not bitter at all...
Shallow fried phaggil phodyos ready to be eaten...
What you need -
10-12 kantola / phaggil
2 tsp chilli powder
salt to taste
a pinch of asafoetida
2 heaped tbsp rava / semolina
What you do with it -
Wash the kantolas and slice
Mix the salt, chilli powder and asafoetida and apply to the slices
Keep aside till the water from the pieces absorbs the masala
Dip the pieces in the rava and then shallow fry