“Pagila Puddi Sagle/ Spine Gourd Dry Masala Bhaji” … there are many seasonal dishes that we amchies wait for eagerly round the year to prepare and relish … puddi sagle is a dry masala side dish served for lunch/ dinner along with dal- chawal/ roti … a must at least once in a year when it’s the season of pagila/ spine gourd/ teasel gourd/ kantola and they are available in plenty now … so try it out and relish to heart’s content … Yummilicious …
** Puddi Sagle in Konkani means actually a dish with puddi meaning crumbled textured and sagle meaning whole, masala dish. Traditionally these are prepared with small sized whole veggies where the veggies are just given gash cuttings and cooked in masala. That is what is the meaning of the title word puddi sagle is. Brinjal and Capsicum that are small in size are used for the preparation of this dish extensively and they do taste awesome.
** The other dish close in making to this one is kismuri which is almost same except with minute difference. For kismuri we fry the onions to translucent then add on the veggie and later masala while puddi sagle you just add the onions later, mix and serve though you may steam cook it a bit at last stage which is what I do. Again, for some veggies added on whole like brinjal of capsicum onions are not added and are prepared on cooked whole in masala.e
** Over decades people started preparing the same with other veggies too adapting their own style with minute differences in preparation or in masala textures. However, the taste is equally great with all of them and is often prepared in Konkani Saraswat homes. Pagila are also available in small sizes but it is preferred cut them into cubes and prepare as it cooks faster and tastes better than when retained whole like other veggies..
** In all definitely a delicious dish that is loved by all those who try it out and is sure to be also repeated often. This is a must in my home at least a few times when it’s in season and in the last two years my trips outside town makes me come across really good large sized tender ones which I enjoy preparing into different types of dishes. You will find them all in the Blog, I am sharing a common link below to the same too at the end of this recipe.
** Here is the Konkani Saraswat Recipe for “Pagila Puddi Sagle/ Spine Gourd Dry Masala Bhaji” … the traditional way my Mom’s way …
** Ingredients :
Pagila/ Spine Gourd/ Kantola/ Teasel Gourd : about 20-25 medium sized.
Onion/ Piyavu/ Kanda : 2 large sized.
Salt/ Namak/ Meeta : to taste
Oil/ Tel/ Tela : 3 tablsp
** For Masala to be Ground :
Soyi/ Coconut/ Nariyal : 1 cup freshly grated
Kothambari/ Coriander Seeds/ Dhania : 2 tblsp
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 8-10
Chinchama/ Tamarind/ Imly : small marble sized
Oil/ Tel : 1 tsp
** Wash, wipe dry and cut about tender pagila/ spine gourd/ kantola into 1/3 inch sized cubes/ pieces. Put it in a bowl and apply a little bit of salt all over and keep aside covered for 10-15 minutes. Squeeze out the water and keep it aside ready for frying. I have not applied any say and, kept but straight away used the veggie.
** The method of salt application to veggies is actually followed for two reasons, which many are not aware off, yet blindly follow ....
1.. First one being to draw out the bitterness if any, in case of certain veggies, as is the case with bitter gourds/ karate. By applying salt and letting rest the water content oozes out of the veggies and by discarding it the bitterness too is lessened.
2. The main reason however with other veggies is, that applying salt to veggies brings out the water content from them, there by dehydrating the veggie. This further helps in the procedure of frying, as it takes lesser time and oil to do so.
** Note : This step of applying salt is actually not necessary and personally I do not follow it, however many do so too, you may if you want to. I skip this step and go ahead with cooking or frying straight away as I believe that with the bitterness if any or any other nutrients etc. the mineral and nutrient contents of the veggies get washed away by squeezing out the salt water after setting aside, which if retained is actually good for health. I am sure God created them with some purpose/ intention otherwise people would not have consumed juices of the same as it is without even peeling skins, Isn’t it?? Think about it and go ahead with the methods you prefer or you always do, the choice is yours.
** For the Masala to be Ground : Heat oil in a small pan, add coriander seeds, fry a little bit and when the color changes slightly add on the red chilies, fry for a minute, remove and add it into a mixer grinder along with freshly grated coconut and tamarind. Grind without water or with just a few tsp if absolutely necessary to a coarse crumbling texture.
** Note : Addition of little water at times does not help in grinding the masala well, and more will have to be added on. To avoid it, just grind all without water, stop often in between, mix well and continue to grind, this method gives you evenly ground coarse mixture powder which is exactly how we want it ground for puddi sagle preparation of dish.
** Heat the 3 tblsp oil in a thick bottomed kadai, when hot lower the heat to medium and add the pagila pieces. Fry on medium heat until almost done, say about 80% WITHOUT ADDING WATER. Add in ground masala, salt to taste (if required only, in case you have applied before and kept, check and add the same), mix well and cook until thoroughly heated.
** Keep stirring often to avoid the masala getting burnt. DO NOT ADD IN ANY WATER while cooking, the dish has to turn out dry crumbled textured, the very reason why it is called puddi sagle, puddi means crumbled. When thoroughly heated, add in the chopped onion and mix well, cover and let steam cook on low heat just for about 2-3 minutes, mixing in between often and then remove from fire.
** “Pagila Puddi Sagle/ Spine Gourd Dry Masala Bhaji” is done and ready to be served. Serve this immediately with dalitoy- sheetHa (dal- chawal) as a side dish with other accompaniments if required. You can also relish roti/ chapatti/ parathas with this puddi sagle as it tastes equally good. Do not keep it for long hours outside at room temperature as the inclusion of not well cooked onion may give out a little bit. Enjoy this one freshly prepared with your family and friends when they are in season and that is now.
** Sharing a common link to all “Pagila/ Spine Gourd/ Kantola” recipes in the blog below, please browse through in leisure and try them out and do give me a feedback … Stay Safe.
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Thanks.