Dudiya Pana Phodi

Dudiya Pana Phodi

This is one of the few konkani dishes for which I can even resist eating fish or any non veg since childhood days. Infact the leaves of pumpkin or Dudi are available only in rainy season while in India. and I fondly remember how my parents would keep an eye open to search this creeper growing while they travel for work, and once its identified , in the whole season we all (mainly myself)would get to eat this delicacy atleast about twice. Infact, there isn't a single year when they skipped making it , especially because it was my favourite(their love made it even more tasty).

When i moved to Bahrain , in the first 4-5 years, I was always on a holiday during the rainy season so never missed out on this phodi at all. After that, the first year that i stayed back ,it was really surprising,on one morning, I went to the markets with my friend here and got these leaves from there and rest is history.Yes , it was as simple as that, Isn't it strange that what we would search for in India, was so easily available in winter months here in a foreign land.

 

So when ever you can lay your hands on these rare pumpkin leaves , without the blink of an eye lid try this recipe and enjoy the treat.

 

 

Ingredients:-

1. 1cup urid dal , dry roasted  until brown with good smell and then soaked for 3-4 hrs
2. 1 cup rice , Soaked  for 3-4 hours
3. About 4-5 red chillies roasted in 1 tsp oil
4. A small ball of tamarind
5. pinch of hing
6. salt to taste
7. About 30-40 big , slightly matured(not to tender/Slightly Zunn as called in konkani)
8. 11/2 cup rice flour
9. Oil for frying

Recipe:-

1. Remove stems , Wash clean,wipe dry the pumpkin leaves for later use.
2. Grind ingredients from 1-6 to a smooth but slightly course batter( not too thick )
3. Apply the batter on the back of each leaf while placing the two big leaves first and then the other smaller leaves one overlapping half of the other  by using 10-12 such leaves at a time.
4. Now , fold the sides first apply batter on the folded portions and start folding the side with stems next, until you made tight and firm roll.
5. Cut the roll into slices( if u like crispy make thin slices).
6. Roll in rice flour and deep fry. 
7. Serve hot.

Suggestions:-

1. Do not use very tender leaves , the phodi will become oily
2. Do not make the batter too thick as you will not get the taste of the leaves.
3. You can even fry the flowers of pumpkin in the same way using the batter to dip and rice flour to coat.
4. Well roasted urid dal gives the taste and smell so do not skip the roasting step.