“Pagila- Ambade Sagle/ Spine Gourd- Hogplum Curry” … pagila and ambado are both monsoon veggies and many types of delicacies are prepared with them either separately or with addition of other veggies too ... sagle means whole, so here I have kept the pagila whole and just crushed the ambado a little bit though you can cut them into pieces and prepare the same too … Yummilicious
** Sagle is a traditional Konkani Saraswat semi thick curry prepared usually with small sized vaingana/ purple birnjals keeping them whole giving just slits for even cooking and for filling in of masala, though you can cut them into large chunks and prepare the same too. As I have mentioned often before I need to travel some 30-40 kms once in a week on my business connections and on my way ie on highways during monsoon we come across many villagers selling veggies that are very fresh.
** We often stop over to buy them and pagila is one veggie that is available in plenty and I have been relishing doing different types of dishes for over a month now. This time I though why not try out sagle by keeping them whole and I also had ambado which is also in season now and they both went on well with this curry. The recipe remains the same as of other sagle dishes posted before, however for easier understanding of cooking method I am sharing the whole recipe once again below, do try it out and enjoy with family.
** Here is my simple method of preparing “Pagila- Ambade Sagle/ Spine Gourd- Hogplum Curry” … My very own style ….
** Wash, wipe dry completely and give a plus cut gash on one side of the pagila only to 3/4 length of the veggie. Do leave out enough space otherwise as you cook the pagila, they will break up, so you need to leave atleast ¼ size of the veggie intact on one side. In all I have used about 15-16 medium sized pagila (kantola/ spine gourd/ teasel gourd).
** Wash, wipe dry and slice of the tip edge of the ambado/ hogplum. Just crush each ambdo with the help of pestle weight/ stone till it is just crushed, do not mash it too much. If you do not like to keep them whole and the ambado’s are tender you can also cut them lengthwise into two pieces, the choice is yours. I have used about 4 ambado here.
** In a thick bottomed kadaia, bring to heat about 3 tblsp oil/ tel, when hot add in the prepared and kept pagila and mix well so that the oil get coated evenly on all the pagila. Now cook covered without adding water till 50% done. Remember to stir them in between for even cooking of the pagila in oil, otherwise they do not get proper fried effect on all sides.
** Now add in the crushed ambado and mix well, cover and let cook both ingredients till 90% done. There is no need to add water at all, if cooked on low heat. I have not added any, but for any reason if you find that the veggies are being burnt or you do not want to use that much oil, then you may go ahead and sprinkle some water in between as they are cooked.
** In a small seasoning pan heat 1 tsp oil/tel, when hot lower the heat to medium and add 1/4 tsp methi seeds (fenugreek) and fry for few seconds, then add 2 tblsp coriander seeds (kothambari/ dhania) and fry both till color changes. Lastly add in 8- 10 kasmiri red chillies (byadgi mirchi/ kumte mirsanga) fry for a minute, remove from fire.
** Add the above fried ingredients into mixer grinder along with one cup of freshly grated coconut (soyi/ nariyal) and grind to a smooth paste with little bit of water. Remove and add to the 90% cooked pagila-ambado along with salt (namak/ meeta) to taste and about half cup water. Mix well, cover and let cook on slow fire till just done.
** For Tempering : Heat 1 tsp oil/ tel in a small pan, when hot lower heat, add 1 tsp of mustard seeds (sasam/ rai), when they begin to splutter add in 8-10 curry leaves (kadipatta/ karbevu), fry for a few seconds and then remove and pour this over the curry. Remove curry from fire, cover and let rest for 15 mins for flavors to seep in.
** “Pagila- Ambade Sagle/ Spine Gourd- Hogplum Curry” is done and ready to be served. This is a side dish, thicker in consistency, so serve it along with other dishes and dal or saar for rice meals. You can also serve it with roti/ parathas or dosa and they taste equally good. Do try out this dish and enjoy with your family and friends, it tastes awesome.
** Note : For sagle curry dish a small lemon sized grated or powdered goda/ jaggery/ bella is added. However, this time I have not added though I do add on at times and does taste great. You may add it on if desired, in which case add the grated jaggery once the ground masala is added and heated a little bit this help it to get evenly mixed fast.
** There are many more “Sagle” dishes added in Blog prepared in combination of different veggies, you may browse through the link given below for more chocies ….
** There are many more “Pagila/ Kantola/ Spine Gourd/ Teasel Gourd” dishes added in Blog prepared in combination of different veggies, you may browse through the link given below for more chocies ….
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