This recipe is an easy and healthy vegetable side dish that you can make with your favorite spices. It’s a great way to use up leftover vegetables in the fridge!
The pan fry is a method of cooking that uses high heat and little or no fat. It can be used to cook vegetables, meat, and fish.
Want to make even the most unappealing vegetables taste amazing? They’re fried in a pan. My Mil and her mother, on the other hand, had a secret ingredient that made even the most mundane vegetables taste wonderful. It’s a powder that’s used to cover vegetables before pan-frying them. It enhances the flavor of any vegetable. We utilized them on a regular basis and referred to them as phodi pitti in Konkani. Take a peek at the delectable phodis I prepare nearly every day with it. I’m going to cook a lot more yummm phodis with it. My Instagram page has all you need to know about them.
All you have to do is season the vegetables with salt. Allow them to sit for a couple of minutes to absorb the salt. Coat them in this powder and cook them in oil in a pan.
Mil’s No. 1 dish – in fact, her mother’s phodi pitti recipe is one of my favorites. It’s for this reason that she and I both make phodis on a daily basis. I took over the phodi obsession when she became the phodi queen. With this phodi pitti – powder used to coat and pan fry vegetables – we pan fried at least one kind of veggie nearly every day for lunch/dinner. When prepared with the spice powder, phodis were much more delectable.
Anyyy ordinary, boring vegetable tastes deliciousssssssssssssssssssssssssssssssssss With the contrasting spiciness from the spice powder, somewhat sweet vegetables like pumpkin, sweet potatoes, and bread fruit taste simply wonderful. It takes a littleeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeee time This was created for us by my Mil’s mother till she was 90 years old!! She is currently 95 years old. All we had to do was cut the vegetables, season them with salt, and set them aside for a minute. When the frying pan is heated, dip the sliced vegetables in phodi pitti, cover both sides with the powder, and cook until golden brown. Enjoy some delectable phodis for lunch or supper.
Batate phodi with it is our ultimate favorite. Potatoes cooked in a pan. Capsicums, sweet potatoes, nendran bananas, bread fruit for me, eggplants, matti gulla (Udupi brinjal), pumpkin, bitter gourd, fresh bamboo shoots, pickled bamboo shoots, ivy gourd, raw banana, ridge gourd, yam, chayote, kantola, colocasia tuber are next in line. As I previously said, any vegetable may be pan fried and coated with this powder, and it will taste super duper great.
Make a small batch to get a little amount of this powder quickly. Then you, too, may have delectable phodis for lunch and supper that you can prepare in no time.
P.S. You may pan fry vegetables with semolina, salt, red chili powder, turmeric, and asafoetida, just like everyone else. However, you must try pan-frying vegetables with this powder to understand what I mean.
- 2 cups rice grains, ideally dosa rice
- 20 red dried chili peppers
- urad dal, 3/4 cup
- coriander seeds, 3/4 cup
- cumin seeds (1/2 cup)
- season with salt to taste
Method of preparation:
1. Dry roast dried red chilies for a few minutes, until crisp. They should be roasted dry. Allow them to cool.
2. Dry roast the rice grains for a few minutes to make powdering easier. Allow them to cool down as well.
3. Dry roast cumin seeds for a few minutes, or until they begin to spurt. Transfer them to a platter and set aside to cool.
4. Dry roast the urad dal till it begins to brown. We’re frying them to make sure they powder nicely and readily. Place them on a separate dish and let aside to come to room temperature.
5. Dry toast the coriander seeds until they begin to burst. Place them on a cooling rack to cool.
6. Once they’ve all cooled down, combine them all in a blender.
7. Separately powder each one. Except for the rice grains, finely powder everything. Rice grains should be the size of wheat semolina (sooji rava) or slightly larger. It is all up to you. The texture and flavor of your phodis are determined by the size of the rice rava.
Smaller rice rava will provide more spicy powder to coat your vegetables. Little crunchy textured phodis may be made with larger rice rava. They’re delicious in both forms. However, we all liked the phodis with a crunchier texture and somewhat larger rice rava.
8. Combine all powdered ingredients well and let aside to cool fully. If necessary, season with salt. They should be kept in airtight containers.
9. Transfer a little amount of powder to a bowl while making phodi. If necessary, season them with salt. Using the powder, coat salted vegetables of your choosing, pan fried them, and enjoy!
Tags: phodi, pan fried, phodis, today’s recipe