Phagila Sasam/Koot

                 Phagil means teasel gourd/kantola.It is a seasonal vegetable.Sasam means mustard.This curry is a side dish with semi gravy consistency.The gravy is based on coconut and here we use mustard while grinding the masala . Phagil is deep fried and added to the masala.Here the Masala is raw and not boiled/cooked for this particular sidedish.

                                                                      Phagila sasam

  1. Phagil 3-4
  2. Coconut grated 1 cup
  3. Roasted red chillies 4-5
  4. Tamarind  lemon sized
  5. Hing a small piece- roasted
  6. Mustard seeds 1 tsp- roasted
  7. Curry leaves 1 sprig
  8. Salt to taste


  • Chop Phagil into small pieces.Wash them drain off water.
  • Apply salt and keep aside.
  • Grind coconut gratings with roasted red chillies and tamarind.
  • Before taking out the masala add hing and a tsp of mustard seeds both previously roasted with oil.
  • Grind for another 1-2 mnts and transfer to a vessel.
  • Heat oil in frying pan,squeeze the phagils and drop them into the hot oil and deep  fry them till brown n crisp.
  • Mix these fried crispies along with the masala. 
  • Add a little salt to the remember you have already added salt to the phagil.
  • The masala need not be boiled and can be served as such. 
  • Mix the frys before serving.

Similar sasam/koot is prepared with Suran/Elephantfoot yam,too.Enjo with rice and amchi dalithoy.

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