Subscribe to RSSRava Fries (Phodi)
Eggplant phodi
Phagla(Indian gourd) phodi(click here to see phagla). Usually in India, the fresh phagla is available and they are cut into round shapes. I got the frozen ones in Indian store here which were already sliced.
Following picture contains assorted phodis like kadgi/bread fruit(left), cauliflower(top), seeme badane(right), phagla(down).
Ingredients:
Rava(sooji) 2 tbl spns
Asafoetida A pinch
Chilli powder 2 tea spns
Turmeric powder A pinch
Oil 2 tbl spns
Tamarind juice Half tea spn
Salt
Desired Vegetables 15-20 pieces
Any of the following vegetables can be used
* Banana
* Seeme Badane( chyote squash)
* Potato
* Brinjal
* Cauliflower
* Phagla (Indian gourd)
Method:
Mix vegetables cut into big pieces with asafoetida, turmeric powder, salt, tamarind juice(Add 1/2 tspn garlic paste if using potato). Keep aside for 10-15min. Apply oil to the tava. Mix rava with chilli powder and little salt. Apply it on all sides of vegetables and shallow fry on the tava. (Check if it is cooked from all sides. If not cooked, add little water, close the lid of tava & cook).
Serves : 5
Preparation time : 30min
In my family, we use a mixture of udad dal flour and rice flour and add all other ingredients except tamarind, coat the vegetables with this mixture and deep fry them. For Ganesh Chaturthi, we always make 5 different type of phodis – batata, raw banana, phagil (kantola), kadgi, karate (karela), suran, tendlen (tondli),…ofcourse vaingan will taste very very yummy..
October 31st, 2006 at 12:32 pmShilpa,
When I get the frozen ones her in US, I have a hardtim frying them becuase of the water content. I tried to defrost it and put it on a tissue paper to absorb the water but the Phodis become soggy. Any tips?
April 25th, 2007 at 10:58 amSangeetha, Sorry, I am confused. What are you talking about? I have mentioned phodis of different vegetables here. I use only fresh vegetables for these (except for phagla).
April 25th, 2007 at 11:58 amShilpa,
June 14th, 2007 at 8:59 pmi love these phodis but had forgotten ingredients! tks for the recipe…
my fave is gulla phodi, which i wd make asap! hope i get gulla in mangalore stores!
u saved me an intl call to amma as i was craving to eat this!!
tks again and very yummy pics
I tried this recipe with purple yam, and it was so delicious! Thanks for sharing it, Shilpa!
July 30th, 2007 at 4:53 amDear Shilpa All Saraswats love phodis. But have you tried a new Phodi. Do make it I fry Mushrooms cut into 4 lengthwise as phodis. I don’t put tamarind juice. Fry it just right and when it begins to leave water and shrink just stop frying.
Shilpa: Yes Shubhada, we do make mashroom phodis very frequently. Its one of my favorite among the lot
.
September 19th, 2007 at 2:12 amHi Shilpa
I tried these phodis with Sweet potato(availaible here in US).It tasted really well.Only change i made was instead of tamarind juice, i applied Lime juice to d phodis.Also i cut d vegetable into thin slices as we do for (potato bhajia )Its a gud starter. Thnks for sharing the recipie.
Thnks n Regards,
October 3rd, 2007 at 10:01 amMeenal.
Hi Shilpa,
October 3rd, 2007 at 3:24 pmYour blog is awesome..
I am is GSB & liked all the reciepes in your blog especially Fhodis…
& madgane.. I too meke fhodis butjust add chilli &turmeric powder with a little bit of sambar powder and then fry it with
rice flour..
I really like the pic’ s you give after every reciepe..
Suparna
Hey Shilpa,
))
October 27th, 2007 at 8:28 amYour blog is like a godsend to me. I got married recently and had never entered the kitchen before. And with a stressful and full time job its hard to find time or even muster up the interest to experiment and stuff. This blog gives me ready made recepies and they ALWAYS turn out well and hence am immensely grateful to you.
Thanks babes…
Hi Shilpa,
I tried cauliflower phodi & as with all your recipes…..this was a hit!!
November 6th, 2007 at 5:37 amThanks a lot for sharing.
Hey Shilpa,
December 1st, 2007 at 9:09 pmMouth watering phodis..I love almost any kind of phodi.Where did u get kadagi from ??
very nice
January 2nd, 2008 at 6:16 pmHello,
I would love to thank you for all the recipes. I am a karwari and i married recently.i live in the USA. i always thought i would have to call my mother to get recipes. Surprisingly, i got this web site and you wont believe i cook most of the meals of the day with reference to the receipes posted here. Im grateful to you.
Thanks again,
Shashwati.
January 29th, 2008 at 1:18 pmhello shilpa,
Well I am a graduate student from massachusetts. I havent cooked much before in my life but after i moved here for my masters I have learnt too. I am a food freak and I didnt miss home food much since long as I like experimenting on outside food a lot lol.
Anyways I am addicted to your website and I just visit it to look at the pictures of konkani food as it reminds me of home…. I really cant make much as I dont hve a blender and I didnt feel the need for it but our food sure does require it so I hve to get one fast as I cant resist. I was missing kadgi chakko so much and it was then that I found your website. I even called home to say that what a awesome website I found … and then you know ladies, aunty was like kaun ti naav kasale ? hahah as if you know all the konkanis in the world. Well but you never know.
Alright I just couldnt stop but express myself and I would from now on be a daily visitor to your website. And I do have my website but its like in initial stages and I havent coded much so I would like like to link you there. So take care until then and kudos to you…
June 2nd, 2008 at 3:30 pmHello Shilpa,
August 8th, 2008 at 1:32 pmMy friend in NJ makes fish using exactly the same ingredients and method. And must say it tastes heavenly…I simply love it.
when we use the vegetables like yam(soornu)steam it first then use the same method then the time for frying the phodi reduces.nwe can even use this for raw banana,potato.
September 2nd, 2008 at 1:20 pmHELLO I GROW CHYOTE SQUASH AND EDIABLE ASIAN GOURD. I WAS LOOKING FOR A SOUP RECIPE FOR CHYOTE AND RAN ACROSS YOUR SITE. THANK YOU FOR THE RECIPES I WILL BE TRYING SOME PIWITH SPICES THAT I DO HAVE AND SOME OF YOUR NAMES OF SPICE I DON’T KNOW THE ENGLISH FOR. IF YOU DON’t HAVE A SPICE BOOK TRANSLATION.PERHAPS YOU MIGHT START TO DEVELOPE ONE OVER TIME ONE OR TWO NAMES OF SPICE WHEN YOU CAN SQUEEZE IT INTO SOME OF SCHEDULE. AGAIN THANK YOU
November 2nd, 2008 at 1:04 pm