Friday, August 15, 2008

Konkani Vegetable Fritters / Phodi

Sweet Potato Phodi

Bitter Gourd and Bhindi or Okra phodi

Brinjal or Eggplant phodi

Shallow fried Vegetable fritters or phodis is another traditional Konkani recipe. It does not involve deep frying and is a great way to eat vegetables. Also these fritters can be be put inside bread slices with ketchup they can make great sandwiches. It is great to carry these for picnics and travel. Phodi's can be made with many vegetables like eggplant, potato, okra, yam or suran, taro root, cauliflower, raw banana, pumpkin, bitter gourd or karela, mushrooms, pointed gourd or parwar, radish , sweet potato, ripe plantain, radish, jackfruit, bread fruit and many others. Suran, jackfruit and taro root needs to be half cooked to make fritters.


Any of the above mentioned vegetables. I used egg plant.
red chili powder for taste
few pinches of asafoetida
1/2 cup semolina
Salt for taste


Cut the vegetable into thin slices.

Apply salt, chili powder and asafoetida to the slices. Keep them aside for 10 minutes. Coat the vegetable with semolina on both sides. Place the slices on a well oiled tava or a pan and drizzle a teaspoon of oil on the vegetable slices. Cook covered on medium-high flame and then flip the fritters on the other side. Cook uncovered till the vegetables are caramelized and cooked on both sides. Serve hot with rice.

Preparation time: 20 minutes