There is no dearth of deep-fried goodness in Konkani food.
There is a endless variety of phodis and ambados.
Phodi : They are deep-fried veggies.. They are marinated
with a dryish paste of (red chillies+hing+salt and rice, soaked in water). The
veggies used for phodi’s tend to be vegetables which have a low content of
water in them. Root Vegetables like suran, Sweet Potato or vegetables like phagil,
goint, cauliflower, karathe, drumstick you name it we have it.
Let us get to the basic of making Phodi peet.
This is what we need for the paste:
Rice- 1 Cups(soaked in water for 5 hrs) (you can adjust
according to quantity of veggies)
Byadgi Red chillies – 20 (don’t worry you can add more if
you like spicy) *
Hing /Asafetida – a peanut sized or 1/4th tsp
Method
Grind all these ingredients into a smooth and thick paste (do not add
much water. U can store this in fridge if remaining for 3 days and in freezer
for 10-15 days) *
For Mashinga Sange Phodi we need
Mashinga Saang/Drumstick- 10 pulpy ones
Salt to taste
Phodi peet
Method
Firstly you need to cut the drumsticks into
approximately 5 inch long
Apply salt to the drumsticks and coat the phodi peet making
sure each drumstick is coated well you can add very little water while mixing. The batter must not be runny like a bajiya batter.
Check for salt add more if needed.
Let it marinate for an hour.
Heat coconut oil or any other oil of your choice for deep frying.
Add the coated drumstick into hot oil and fry on medium high
heat till the outer covering of the drumstick gets crisp and crunchy.
Drain the drumsticks on a clean kitchen paper and serve hot.
Aps Note:
The phodi peet if kept in freezer needs to be thawed before
used.
Salt is not added while grinding the peet because if the peet
is made in excess it doesn’t ferment and spoil easily when stored.
The number of chillies added above won’t make the phodi
spicy as we are deep frying. When shallow frying it is different.
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