Phaggil and Parval – two vegetables that we didn’t see on a regular basis. Maybe that is why I like them. I get a lot of Parval in Delhi and Gurgaon, and I have cooked it once. S doesn’t really like it. He also doesn’t like Bitter Gourd. So, he didn’t take too kindly to Phaggil either. It looks like bitter gourd. It is even called Jungli Karela in Hyderabad. I found this vegetable in the market many months ago. I brought some home, sliced them and stored them in the freezer. Someday, I thought. Someday.
We had invited two couples home for lunch a couple of weekends ago. I decided to make some vangi bhat, vendakka pachadi, rice, sambar and cabbage karumadhu. At the very last minute, I decided to make use of the contents of my Ziploc bag. So, when I started the preparations, I brought the bag out and let the contents thaw. I figured that even if S doesn’t are much for the vegetable, the others might enjoy it. My hopes were dashed when I served these on the table and one of the guests asked, “Yeh karela hai kya?”(Is this bitter gourd?) and S promptly replied, “Haan.”(Yes) I quickly said, “Nahin, yeh karela nahin hai. Ise jungli karela kehte hain.” (No, this is not bitter gourd. This is called Wild Bitter Gourd.) And then S went on to say something like, “It’s the same thing.” That did it. A couple of the guests didn’t even want to touch it. But hey, I don’t get phaggil everyday and I don’t deep fry everyday. So, if my guests didn’t eat it, it is a good thing (for me, that is). A couple of them did try it and maybe they liked it. Even S said, “Hey, this is not bitter at all.”
1 cup Phaggil, sliced
2 tsp Chilli Powder
1 tsp Turmeric Powder
1/4 tsp Asafoetida
1 tbsp Rice Flour
Oil for frying
Salt to taste
Place the phaggil slices on a plate and apply the salt, chilli powder, turmeric powder and asafoetida. Keep aside for 10 minutes.
Heat the oil in a kadhai.
Sprinkle the rice flour over the phaggil pieces and make a coating of sorts. Deep fry the pieces in the oil and drain on a paper towel.
dali-saar and any masla randeyi and make it a complete amchi meal.
Serve with some rice,
Here's an update on the Sulekha issue:
I got an email from the lady in member relations:
Dear Arundhati Raghavan,
Thanks for the mails.
I would like to inform that based on your report & our investigations; that your blogs were plagiarized by our member “AndhraMirchi” I have deleted all blogs and the blogger completely from Sulekha’s records.
In regards to “saraamulu”. I’m sorry I can’t take action immediately because most of my technical team are away for their vacation’s; Monday being a holiday for the republic day. Please give me a week’s time to check, assess and delete. Meanwhile I request you to please send me a few links that have been plagiarized by saraamulu. I’m sorry for the inconvenience caused. Have a nice weekend.
I have sent them this email and shall wait patiently for the week to end:
I hope you had a good weekend. I also hope that your technical staff is back from vacation.
Here's an update from my side.
I still find my photograph on this page: http://food.sulekha.com/cuisine/karnataka/capsicum-phodiyo/recipes.htm
The content on this page: http://food.sulekha.com/cuisine/karnataka/cauliflower-phodiyo.htm is still what it was earlier. Saraamulu still seems to be a member.
The photograph on this page: http://food.sulekha.com/cuisine/karnataka/cauliflower-phodiyo.htm is mine.
The photograph on this page: http://food.sulekha.com/cuisine/karnataka/narlya-kheeri/photos.htm is also mine.
This photo: http://food.sulekha.com/cuisine/karnataka/madgane/photos.htm is also mine. Please let me know when all my content will be removed.