“Pagila Panna Upkari (Kantola/ Spine Gourd/ Teasel Gourd Spicy Curry)” ... the aroma of Panna Upkari itself is enough bring family members promptly to dinner table and sit waiting to be served … it’s been a lovely journey of experimenting different recipes using pagila instead of regular podi/ sukke … tried out our own panna upkari from GSB Konkani Saraswat Cuisine and here it is, all spicy and tasty with that crunch of seeds … tastes excellent served with dal- chawal, oondi, shevai, tandla, roti, bhakri, panpolo etc. … Yummilicious …
** As I mentioned on title, the aroma of Panna Upkari is enough to bring family members promptly to dinner table and sit waiting to be served. As mentioned many times, this is a very spicy curry from GSB Konkani Saraswat Cuisine prepared using either Veg or Non.Veg items. Each home has their own variation of preparing the same, while some prepare it thinner textured just using powders for gravy some use other variations too. In my home, I prefer to have more gravy as we love to relish it the following day for breakfast with dosa, shevai or oondi as it one of the best combo.
** That is the very reason I use a little bit of coconut while grinding the masala which gives me proper gravy consistency in larger quantity that I desire. I have written quite a lot about this tasty curry in all my posts on panna upkari, be it veg or non.veg and have also included plenty of posts which includes thali or any other accompaniment it’s served with posts. Sure to try out more options, till then do try this one out when pagila is in season. I am sharing a common link at the bottom of this recipe, do check and try it out, they all taste awesome and sure to be loved by your family.
** Sharing my own recipe for “Pagila Panna Upkari (Kantola/ Spine Gourd/ Teasel Gourd Spicy Curry)” … my style ….
** Ingredients :
Pagila/ Kantola/ Teasel Gourd/ Spine Gourd : 400- 500 gms.
Soyi/ Coconut/ Nariyal : ¼ cup freshly grated.
Kashmiri Dry Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 15-20.
Kothambari/ Coriander Seeds/ Dhania : 2 tsps
Chinchama/ Imly/ Tamarind : Small lemon sized (2 tblsp)
Piyavu/ Kanda/ Onions : 3-4 large sized.
Kashmiri Red Chilly Powder : 1 tsp (Optional)
Karbevu/ Kadipatta/ Curry Leaves : 10-12 fresh ones
Salt/ Namak/ Meeta : to taste.
Tela/ Oil/ Tel : ¼ cup (+/- as required)
** Wash properly pagila/ kantola/ spine gourd well, as there is always some dirt sticking on it’s rough textured skin. Then trim off the stem, both edge portions and cut into 4 pieces lengthwise if medium sized or 6 pieces if large sized.
** Add the cut pieces into a pan along with little water just enough to cook, say about 1 cup, with a pinch of salt and cook covered until 80% done on medium to low heat. When done remove and keep it aside ready.
** Note : There are different varieties and sizes of pagila/ spine gourd available as per the region. It is best to use small sized tender ones, though you may use any that are available in your vicinity. The size of cut pieces depends upon the size of pagila, so do so accordingly. Do check out the picture of pagila shared.
** Peel off the outer skin of onions and chop them to fine pieces. Keep this ready aside while we prepare the masala to be ground.
** For the Masala : Add ½ tsp of oil in a small pan and add the coriander seeds and fry until the color changes slightly, then add the kashmiri red chilly and fry together for 1-2 mins until done, remove and keep it aside to cool a bit.
** Add coconut, fried coriander seeds- red chillies along with tamarind into a mixer grinder and grind to a fine paste with as much water required only. Remove and keep it aside ready to be added when preparing the gravy.
** Note : You can soak the tamarind in water for 10-15 minutes, squeeze well to make a thick paste and add the same to the curry too, some people follow this method in southern parts, however we always add when grinding the masala itself.
** To prepare curry : Heat oil in a thick bottomed wide shaped vessel, when hot lower the heat to medium and add the finely chopped onion pieces. Fry the onions stirring all the time until they are evenly browned. When almost add in the curry leaves and fry for another second or two (addition of curry leaves is optional).
** Note : You can add a pinch of salt which helps in frying the onion faster, this is a tip give by famous chef. Sanjeev Kapoor which I have been following for over 2 decades now. Also do remember to keep stirring for even browning and do not leave unattended lest you burn the onions which will turn the curry bitter.
** Now add chilly powder and fry for a second and then add in the ground masala, mix well and fry for 1-2 minutes on medium to low heat. Addition of red chilly powder is optional, I add it only to bring in the fiery red colour, which is beautiful and sets the curry apart. You may leave out the step if you do not need it.
** Now add in the cooked pagila pieces along with the remaining water in it if any, salt to taste and 2 cups of water. Mix well and bring to a boiling point on medium heat stirring often, then lower the heat and let cook for a good 10-15 minutes, stirring a few times in between. This is a necessary step so please do not skip it.
** When done, check consistency and add more water if necessary now. The consistency of this curry is slightly thinner like that of dal, so adjust accordingly and let simmer well. When done remove from heat and keep it aside to let rest for 1-2 hours for flavors to be infused well, the curry turns that much tastier.
** Note : Resting period for 1-2 hours or even overnight always turns panna upkari that much more tastier and in my home I always prepare it early morning so that it gets a time frame of atleast 6 hours before serving for meals and then I store it in fridge to be served next morning for breakfast which I must confess is more tastier.
** “Pagila Panna Upkari (Kantola/ Spine Gourd/ Teasel Gourd Spicy Curry)” is done and ready to be served. Tastes best served with Dalitoy (spiced tuvar dal) and sheetHa (rice) during meals along with any other dishes if desired. Tastes equally goo served with panpolo (neer dosa) or shevai (idiyappam) or oondi (steamed rice dumplings) too, either for meals or breakfast, it tastes awesome and is a favourite combo of most saraswats. Do try it out and enjoy with your family and friends.
** Note : The spice level can be adjusted as per family requirements, however I must mention that this is a very spicy dish that tastes best that way, also the addition of fried onions mellows down the spicy level, so adjust accordingly.
** Sharing a common link to both Veg. and Non-Veg Panna Upkari dishes shared in the Blog, you may browse through and try them out too ….
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