Ghointa Phodi or Podi | Pointed Gourd Fritters

PointedgourdFritters

After back to back three sweet chocolate recipes, today I am going to share a traditional and a spicy recipe from Konkani cuisine called Ghointa Phodi or Podi. These are seasoned shallow fried Pointed Gourd fritters which go well with dalithoy or saarupkari. Check out the detailed recipe below.  Jump to RecipePrint Recipe 

I am still not yet done with my Konkani delicacies. Here is comes my next one called the Ghointa phodi or parwal phodi or parval phodi or podi. This recipe has different spellings. The pointed gourd is called as ghointa in Konkani and parwal/parval in Hindi. In Tamil, we call it as kambupudalai which I learned recently.

Guess what; I tried this pointed gourd for the first time only for this recipe. As it is not cooked commonly back home, I did not bother to try it here in the US as well. Apparently, this veggie is common only in East. Phodi or Podi means fritters in Konkani, and we can prepare phodi with different vegetables like raw banana, green brinjals, parwal, etc. But I determined to try this with parwal.

PointedgourdFritters

The recipe is straightforward. We just need to cut the pointed gourd into long slices and mix it with salt and chilly powder. Coat them with rice powder before frying. Shallow/deep fry them until crisp. Ain’t this easy? It’s not only easy to make but delicious as well.

Without any further ado, here is the recipe with stepwise pictures,

Ghointa Phodi or Podi | Pointed Gourd Fritters

Ghointa Phodi or Podi – A Konkani special fritters/fries prepared with the pointed gourd.

Ingredients:

  • Pointed Gourd – 15
  • Red Chili Powder – 2 tsps
  • Salt – 1tsp
  • Rice Flour – 3 tbsps
  • Oil for frying – I used about 4 to 5 tbsps

Prep – Work:

  • Cut the Pointed gourd lengthwise and wash thoroughly.

  • Drain the water and pat it dry.

Steps:

  • Heat about 4 tbsps of oil for shallow frying in kadai or pan.
  • Add the salt and chili powder to the chopped vegetables.

  • Mix thoroughly.

  • In a plate, add 1 tbsp rice flour and add 4 or 5 of the chili coated parwal.

  • Rub it with rice powder and once the oil is hot add carefully into the oil.

  • Let it cook for a couple of minutes and carefully flip the other side and let it cook.

  • Shallow fry the parwal until crisp.

  • Fry the remaining parwal similarly. And add rice flour on required basis.

PointedgourdFritters

Notes:

  • I did not add any rava/sooji. But you can include a tsp for 1 tbsp of rice flour for additional crispiness.
  • Do not add the whole rice flour and rub the entire parwal pieces at one time. Just coat them before frying.
  • I went with shallow frying, and it does take some time to cook. It took me about 4 to 5 minutes for each batch over medium heat. You can opt for deep frying as well.
  • As always, adjust salt and chili powder as per your preference.

PointedgourdFritters

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PointedgourdFritters
Ghointa Phodi or Podi | Pointed Gourd Fritters
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Ghointa Phodi or Podi - A Konkani special fritters/fries prepared with the pointed gourd.
Course: sides
Cuisine: Konkani
Servings: 4
Author: Srividhya G
Ingredients
  • Pointed Gourd - 15
  • Red Chili Powder - 2 tsps
  • Salt - 1tsp
  • Rice Flour - 3 tbsps
  • Oil for frying - I used about 4 to 5 tbsps
Instructions
Prep - Work:
  1. Cut the Pointed gourd lengthwise and wash thoroughly.
  2. Drain the water and pat it dry.
Steps:
  1. Heat about 4 tbsps of oil for shallow frying in kadai or pan.
  2. Add the salt and chili powder to the chopped vegetables and mix.
  3. In a plate, add 1 tbsp rice flour and add 4 or 5 of the chili coated parwal.
  4. Rub it with rice powder and once the oil is hot add carefully into the oil.
  5. Let it cook for a couple of minutes and carefully flip the other side and let it cook.
  6. Shallow fry the parwal until crisp.
  7. Fry the remaining parwal similarly. And add rice flour on required basis.
Recipe Notes
  • I did not add any rava/sooji. But you can include a tsp for 1 tbsp of rice flour for additional crispiness.
  • Do not add the whole rice flour and rub the entire parwal pieces at one time. Just coat them before frying.
  • I went with shallow frying, and it does take some time to cook. It took me about 4 to 5 minutes for each batch over medium heat. You can opt for deep frying as well.
  • As always, adjust salt and chili powder as per your preference.

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