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| Phodshi Amboda (Pakoda) |
With the early showers of rain, we notice the transition of
fruits and vegetable in the markets. The last lot of summer produce is on the verge of exhaustion
while the commencement of new
monsoon crop is just on its way.
The king of fruits mangoes are also seen diminishing gradually, except
for some selected late varieties like Totapuri (South India & Maharashtra),
Fajri (U.P), Fernandin (Goa & Mumbai), Mulgoa (South India), Neelum (Tamil
Nadu), Samarbehisht Chausa (North India).
Along with the remnants of summer fruits, the monsoon varieties like plums, cherries, peaches, pears, fresh dates etc mark their arrival.
In the first few showers of rain several plants and other vegetation spring up with their tender and bright green leaves in a complete splendor, as though showing their gratitude towards the relief from the summer heat. Spinach, small tender fenugreek, drumstick leaves, dill, Malabar spinach (mayalu in Marathi, wali in Konkani), amaranth (math) both red & green are a few greens which are in their best form in the early monsoon.
In the first few showers of rain several plants and other vegetation spring up with their tender and bright green leaves in a complete splendor, as though showing their gratitude towards the relief from the summer heat. Spinach, small tender fenugreek, drumstick leaves, dill, Malabar spinach (mayalu in Marathi, wali in Konkani), amaranth (math) both red & green are a few greens which are in their best form in the early monsoon.
During monsoon our body becomes vulnerable to infection and water
born diseases. Fruits and vegetables like pumpkins, broccoli, spinach, lettuce,
sweet potatoes, corn, eggplant, cauliflower, apples, beets, ginger, garlic,
brussel sprouts etc. are good to consume during this season.
Surprisingly or shall I say its Nature’s Gift to mankind that
it produces few wild weeds and vegetable which are grown only during monsoon.
Wild weeds like Shevala, Taikele (Tora), Phodshi (Kooli/Peva/Mulshi/Dongras) are
very commonly found in patches of forest and hillside. They are known to have some
medicinal properties
that increases the immunity level and hence recommended to consume during this
season. As these weeds are available only during monsoon one should grab the opportunity & reap the benefits of
Nature’s Bounty!
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| Phodshi (Peva/Kooli/Mulshi/Dongras) |
The other day while I was in the market I noticed Phodshi at
the vegetable vendors. Since this is the best & only time to consume them, I
bought some and planned to prepare something interesting.
The heavy downpour triggered me to cook this interesting recipe - Phodshi Amaboda (Pakoda). The torrential rain
outside and a hot piping Amaboda (Pakoda) is a perfect combination. It’s like
match made in Heaven!
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| Phodshi (Peva/Kooli/Mulshi/Dongras) |
A couple of years back this recipe was suggested to me by my uncle
Nagaprasad Kundapur Maam. I have added my twist and made some changes and taken
it to another level. The Amaboday turned out to be so yummy and mouthwatering,
that the moment I served
them, they were almost gone. Fortunately, I was able to reserve some for photographs.
Today I would like to share my version of Phodshi Amaboda recipe.
So that all my readers can make
the best use of this Gift of
Nature.
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Phodshi Amaboda
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| Phodshi Amboda (Pakoda) |
Ingredients:
- Phodshi – 1 bunch
- Chana Dal – 1 cup
- Rice - ½ cup
- Chilli powder – 2 tsp or as per taste
- Turmeric – 1/2 tsp
- Jeera – 1 tsp
- Tamarind – small marble size
- Jaggery – 1 – 2 tbsp or as per taste
- Asafoetida (Hing) – ¼ tsp
- Ajwain – 1 tsp
- Soda bicarbonate – a pinch (optional)
- Salt as per taste.
Soak chana dal and rice separately for atleast 4 –
5 hours or maximum overnight. Then drain
the water and leave to semi-dry.
Meanwhile wash the Phodshi 4 – 5 times in water properly,
since they as wild weed, they have lots of mud on them. The green leaves has a tough single twine, which
is inedible, discard this twine. Mostly the twine is already been discarded/removed
and then kept for selling, but still it’s always better to check before using
it in any recipe.
Chop these roughly (including green leaves and white bulbs)
and keep it aside. Heat oil for frying
in a Kadai.
Grind the soaked chana dal, rice, chilli powder, turmeric,
jeera, tamarind, jaggery, asafoetida and salt.
Make slightly coarse paste. Now add the ajwain and the chopped phodshi and
mix it well. Add the pinch of soda bicarbonate and on top of it pour 1 -2 tsp
of hot oil. Mix this well.
Make small round balls and deep fry them till golden brown.
Alternatively you can form small flat patty and shallow fry in a frying pan or
tawa like Tikkies. If shallow frying, ensure you fry on both the sides till
golden brown.
Serve hot with any chutney or sauce of your choice. I had made a
special pakoda chutney to serve with this. Special pakoda chutney recipe coming
soon in my next blog. However, these taste yummy even without any
sauce or chutney.
Pls try this recipe and make best use of produce that Mother Nature is showering on us. And be free to write your comments and feedback below.
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