If you sit down to have a Konkani cuisine meal, you'll definitely be served atleast one pan fried veggie. They're locally known rava fry. Phodi in Konkani.
Semolina is used to shallow fry slices of veggies to make crispy on the outside, soft on the inside, delicious phodis. They're simple & easy to make & make an amazing appetizer, side dish for lunch/dinner.
Konkani cuisine includes breadfruit (jeevkadgi) phodi, kantola (phagla) phodi, eggplant (gulla) phodi, plantain (kele) phodi, ripe bananas phodi, bittergourd (karathe) phodi, potato phodi, capsicum phodi, colocasia tuber (maaddi) phodi, sweet potato (kanag) phodi, rigde gourd (gosale), chayote squash (seemebadane), bamboo (kirlu) phodi and elephant foot yam (surna) phodi.
How to pick the best ones:
Pick chayote that is small, they’ll then be tender. Tender ones are best suited to make this stir fry. They mature and harden as they grow in size. Tender ones are usually green in colour. As they mature they tend to turn slightly yellow or white in colour.
1. Peel chayote squash.
2. Slice them into thin slices.
3. Add salt to the slices in a bowl. Toss them around & let them rest for 5 minutes.
4. Meanwhile, in another bowl, mix semolina with salt (just enough for the semolina), red chilli powder.
5. Also, heat up a frying pan.
6. After 4-5 minutes dip the salted chayote slices into the semolina mixture, coat them uniformly all around with semolina.
7. Keep them one by one on the hot frying pan.
8. Drizzle oil on top uniformly. Cook closed on high flame for 2-3 minutes. Put off the flame.
9. Keep it closed. After 2-3 minutes, lift the lid & overturn all the slices.
10. Drizzle oil if needed. Cook closed again for 2-3 minutes. Put off the flame.
11. Keep it closed. After 2-3 minutes, lift the lid & remove all the slices onto a plate.
12. Serve them hot.