Wednesday, July 6, 2016

Pagila / Kantola / Spine Gourd / Teasel Gourd ~ Adgai (Pickle).

Pagila / Kantola / Spine Gourd / Teasel Gourd ~ Adgai (Nonche) …… A delicious Instant Pickle that goes well with any dish and is a favourite in GSB / Saraswath Community .....

Adgai is a sort of instant and seasonal pickle which is very famous and favourite one in Konkani Saraswat’s household. By and large this is made during the month of summer when raw jackfruit and raw mangoes are available in plenty. These are also prepared with bimbul another famous sour vegetable similar to karmbola available in Southern parts of India. Introduction of modern methods and change in tastes make us venture into different combinations and possibilities in the preparation of any food. 

Here I have made this pickle / adgai with minute changes and prepared it with fried pagila / kontola / spine gourd / teasel gourd which is also a favourite seasonal vegetable. I have used tamarind and some additional spices here, which is generally not added otherwise in Adgai as there is addition of raw mangoes or lemons which is sour in taste and there is no need of tamarind. Here pagila / kantola is not sour so you have got to add it. In case you do not like tamarind or is not available in your vicinity, you can add amchur powder (Dried Mango Powder) readily available in the market. Yumz … It does taste great …… So go ahead and prepare this pagila / kantola / Spine gourd / teasel gourd … Adgai ~ Pickle and enjoy with frds and relatives. 

This Adgai / Pickle can be kept in the fridge for a week or so. It has to be consumed within that time. So do not prepare in bulk. The following recipe holds good for 500 gm. Ie half a kg. of pagila / kontola / spine gourd / teasel gourd. 

** Clean and wash the spine gourd. Trim off the stem side if any and cut it into small pieces. Apply salt and keep aside for 15-20 minutes.

Squeeze out the water from the spine gourd if any and deep fry in oil till crispy and brown OR Microwave the spine gourd by adding in a few tablespoons of oil till crispy and done.

I used the microwave method, but it does take a lot of time say about 25 – 30 minutes depending upon your microwave oven. Once done put it in a large bowl and keep aside.

For the pickle masala roast the following :
Kashmiri Red Chillies (you may use any other variety like Bydgi) : about 15 - 20. 
Mustard seeds : 2 tsp
Coriander seeds : 3 tsp
Fenugreek seeds/ Methi - 1/4 tsp
Fennel Seeds : 1 tsp
Turmeric Powder - 1/4 tsp
Asafoetida/ Hing Powder: 1 tsp
Salt To taste
Tamarind : A small lemon sized ball.
Oil : 1 tsp.

** Roast chillies, mustard seeds, coriander seeds, fenugreek seeds and fennel seeds one by one separately for a few minutes in a dry kadai. No need of addition of oil. Remove and put it in a bowl together. Lastly fry the salt and later tamrind for a minute or two, remove and add it to the fried items.

** Now heat the oil in the same kadai and add in hing powder and the turmeric powder and fry for a few secconds. Add this to the remaining ingredients in the bowl. Mix all together well. 

** Put all the ingredients in a mixer grinder and grind to a paste adding little bit of water. Do not add more water, just enough to get a thick paste consistency. 

** Add the ground masala to the fried pieces and mix well. Add water only If necessary. The pickle is of this consistency. 

** Adgai / Pickle is ready. Keep it outside at room temperature for 6 hours and then in the fridge and use if after 24 hours. Consume within a week. Goes well with any dish like roti, dal-chawal, Idly, dosa etc.

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