“Pagila Kismuri / Fried Spine Gourd Salad”... It’s the season of Pagila and I never tire of eating this veggie prepared in different forms … Kismuri is a salad type dish that goes very well with Dalitoy and SheetHa (Rice) … You can enjoy them guilt free as I have fried the Pagila / Spine Gourd / Kantola / Teasel Gourd in Microwave … Yummy Yumz ….
Pagila / Spine Gourd / Kantola / Teasel Gourd ~ Kismuri is something loved by almost all GSB Saraswats young and old. This is a salad sort of dish with the addition of fried veggies towards the end just as you serve. This dish is prepared with many veggies like karela, tondli, suran, yam etc. However, it is more famous with karathe / bitter gourd than any other veggies, over years people have begun to be innovative and try out dishes with different veggies and they turn out good too. The addition of onions and freshly grated coconut adds to the taste and in all kismuri is a dish that is here to stay for a long long time. The crunchy crispiness of the fried veggies gives children the joy as they bite on the crispy salad. I have already posted many similar dishes before where in I had deep-fried or micro waved the veggies. Here too I have used the microwave method with just a tablespoon of oil and so the dish can be enjoyed guilt free. But if you desire to have it the traditional way, you can deep fry them too.
Ingredients :
Pagila / Spine Gourd / Kantola / Teasel Goured : 500 gms.
Onions : 2-3 large sized.
Coconut : ¼ cup freshly grated.
Green Chillies : 5-6
Coconut Oil : 2 tblsp
Salt to taste
** Wash and completely dry Pagila / Spine Gourds. Slice off the tip edges and cut them into small squares. Check the picture for the visual. Do not remove the seeds within the pagila / spine gourd. It has to be retained. Apply a bit of salt and a tablespoon of the coconut oil all over the pagila and mix them well.
** Put them in a microwave glass plate and microwave on high for 7 minutes. Mix well and again repeat the process. Keep mixing and microwaving the pagila / spine gourd till crispy and done. It took me about 20-22 minutes to do the same. However, the timings differ from machine to machine. Therefore, once you cross 18 minutes of cooking, you may proceed at an interval of 2 minutes and keep a keen watch on the same. Remember that once you complete the process and keep aside the pagila it turns out crispier as the process is on for a few minutes even when kept aside. So do not overcook.
** Note : If at all you do not want to use the microwave method, just squeeze out the water if any from the pagila / spine gourd cut to small sized cubes and then deep fry them in plenty of oil till crisp. Rest of the method remain the same.
** Now peel of the skin and chop the onions finely. Add in freshly grated coconut to the onions along with green chillies slit / chopped into small rings / pieces. Add salt to taste and the remaining 1 tblsp of coconut oil and mix well. Be careful while adding salt as the fried pagila / spine gourd contains a little bit of salt that was applied initially.
** Just before serving mix in the micro waved or deep fried Pagila / Spine Gourd / Kantola / teasel Gourd and mix well. Check the salt and add in only if necessary.
** “Pagila Kismuri / Fried Spine Gourd Salad” is ready to be served. The dish should always be served immediately once you have added in the fried pagila, as only then it will remain crisp. If kept mixed and kept overtime the fried pagila / spine gourd softens and goes limp and lacks the crunchy taste. Enjoy this dish with Dalitoy and Rice. Goes very well with peja / rice porridge.
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