“Pagila ani Batate Songa/ Spine Gourd and Potato Spicy Masala Curry” … songa is a spicy side dish from Konkani Saraswat Cuisine prepared usually with onion and potatoes, the same can also be prepared with addition of other veggies and fish (Non.Veg) too … pagila/ spine gourd/ teasel gourd/ kontola is a seasonal (monsoon) veggie available in plenty now and there are many dishes that can be prepared using them, fries ruling the topmost in chart … spicy songa prepared using spine gourd along with potatoes tastes excellent served with parathas, roti or as side dish with dalitoy- rice … Yummilicious …
** I have shared plenty of songa recipe with various combinations in my blog, so those of you who are regulars will know that this is one spicy side dish that is loved the most in my community. This spicy side dish is a delight to relish it with roti or with dal- chawal. Though it tastes best prepared with addition of onions, there are times during auspicious/ festive days when we avoid adding them on for spiritual reasons.
** During the month of Shravana there are back to back festive days and pagila is a veggie available in plenty during this period. Though fries tastes the best, you cannot have them everyday, can we? Decided to prepare songa without addition of onions to be served with roti for lunch and I must say it turned out awesome, truly fantastic. So, if you are wondering what to prepare with kantola, try this dish, your family will love it.
** Here is the link to the simple method for preparation of “Pagila ani Batate Songa/ Spine Gourd and Potato Spicy Masala Curry” … My Style ….
** Ingredients :
Pagila/ Spine Gourd/ Kantola/ Teasel Gourd : 6-8 large sized or 10 medium sized.
Batato/ Potato/ aloo : 2- 3 medium sized
Tomatoes : 2 large sized.
Salt/ Namak/ Meeta : to taste.
** For Masala to be Ground :
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated.
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 15-20
Coriander/ Kothimbir/ Dhania Seeds : 2 tsp.
Tamarind/ Chinchama/ Imly : small pinch.
Oil/ Tel : 2 tsp.
** For Tempering/ Seasoning :
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Oil/ Tel : 1 tsp.
** Wash well, scrubbing off dirt if any and then cut the both end portions of the pagila. Now cut them into 1 inch sized cubes and keep it aside ready.
** Peel off the outer skin and cut the potatoes into the same sized cube as pagila and soak it in water till required to cook.
** Wash, wipe dry, slice off the stem portion and cut tomatoes into cubes of the same size as above and keep them also ready aside.
** For the Ground Masala : Heat oil in a thick bottomed kadai, when hot add in the coriander seeds and fry on medium heat till the color changes, do not burn them, now add in the dry chillies and fry on low heat for about 3-4 minutes.
** Add the fried masala along with grated coconut and tamarind and grind to a smooth paste with as little water as possible. We need to keep water minimum to avoid the curry turning runny as this is a semi dry side dish to be served with roti.
** Note : If NOT adding on tomatoes increase the amount of tamarind while grinding to double. The tomatoes we get in Mumbai are not very tart in taste so I do add on a pinch of tamarind while grinding, you can chose otherwise too.
** In a thick bottomed kadai/ pan add in the rinsed potato pieces along with one cup of water. Cook covered on medium to low heat till 50% done, then add in the cut pagila pieces and mix well. Check and add water if necessary, once again, cover and cook mixing a few times in between till both potatoes and pagila are 80% done.
** Finally add in tomatoes, ground masala, salt to taste and mix well. Check out and add water if necessary, then cover and cook on medium heat for a minute or two, then lower the heat to minimum and cook till done stirring in a few times in between.
** When the masala is cooked well, you will see bubbles appearing on surface, it is time now to immediately season the curry and continue to further cook till done. Usually when we add onions either we temper first or later, here I chose otherwise.
** For Tempering/ Seasoning : Heat oil in a small pan, add mustard seeds, when they begin to splutter add in curry leaves, fry for a few seconds, then pour this over simmering curry and mix well. Once again, cover and cook on low heat for 5 minutes for all flavors to be infused in properly, stirring in a few times in between.
** “Pagila ani Batate Songa/ Spine Gourd and Potato Spicy Masala Curry” is done and ready to be served. Check consistency of the curry before serving, if it has thickened too much then add some hot water, mix well, check salt, add if necessary and serve immediately. You can serve as side dish with Dalitoy (spiced tuvar dal)- Rice or Roti/ Chapathi or any combo dishes of your choice, tastes great.
** Songa is a spicy side dish that tastes great served with with dosa/ panpole (neer dosa)/ shevai/ parathas or roti . Best combo is with shevai/ string hoppers too which you can check out on my other posts. In my home whenever we prepare shevai, we always prepare songa as it is one of our favorite combo dish.
** Do try out this awesome recipe and enjoy with your family and friends. Do remember to leave a comment below, It really helps in knowing if you have liked the same and encourages to do more. If you have any queries too you may leave in a comment or a mail and I will try my best to respond as soon as possible.
** I always encourage all, young, old, teenagers, male, female to learn to cook, it is one of the most satisfying hobby you can cultivate that gives rewards in numerous ways. Be it health wise, monetarily or to beat the stress, cooking is a passion one should make a habit of. If not to feed others, then be it for self, outside food is neither hygienic or good for health as it is loaded with fats and unknown preservatives. Our mom's knew the best which they passed on to us and it is our moral duty to continue the legacy.
** A Little Bit of Seasoning/ Tempering : There are two methods of seasoning followed for songa recipe, you may choose any you like. One is as mentioned in recipe, the other is to season first, followed by addition of veggies, allowing them to cook and then adding on the masala and cooked till the masala has been done well. Each home has their own method following, both give same results, so chose any easier to you.
** Note : Hogplums (Ambado)/ Star Fruit (Karmbala)/ Tree Sorrel (Bimbul) can be substituted instead of adding tamarind or tomatoes to the curry if they are available. Again, You have a choice of adding only tomatoes both raw or ripe, too if you like them.
** Sharing a common link to all “Songa” recipes both Veg. and Non-Vegetarian shared in the blog before, You may browse through the same in leisure, try them out and do remember to give me a feedback … thank you …
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