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CRISPY KANTOLA FRY SINDHI STYLE

CRISPY KANTOLA FRY /SINDHI STYLE KANTOLA FRY

Among many monsoon treats, one seasonal veggie is kantola. They are also known as teasel gourd or Indian gourd. Kantola season starts with the onset of monsoon and lasts for about 3-4 months. In northern parts of India they’re available in abundance but they do not grow abundantly in South India.

Kantola has many names like Spine gourd, Teasel Gourd, phagila, Mada hagala, locally we call this as “Kaadu peere” in Mangalore.

Kantola is one of the famous and nutritious vegetable of coastal region and some Eastern parts of states. This monsoon vegetable is loved by all. This resembles a bitter gourd in structure, but not in taste. It is a crunchy mild flavoured vegetable.

 It is a great health food as it is rich in proteins, iron and anti-oxidants and low in calories. It is high in fibre too. 

It is a rich source of antioxidants and flavonoids. It has antilipid peroxidative properties, that prevent oxidation of fats, thus preventing fatty liver disease. 

INGREDIENTS

  • Kantola – 250 grms
  • Oil for deep fry
  • Salt to taste
  • Red chilli pwdr + coriander pwdr + chaat masala + amchur pwdr as required

METHOD:
Wash the Spine gourds , cut it horizontally into thin slices. Don’t remove outer skin or inner seeds.

Apply little salt all over and keep aside for 15 mins .

Squeeze the kantola slices to remove any excess water present in them.

Heat oil in a pan .

Once the oil is rolling hot, slide in kantola slices one by one.

Flip and fry them on both sides  until they change colour completely and are nicely fried.It takes 7 to 8 mins .

Transfer them on an absorbent paper and serve them hot.

They make a  starter, sidedish  for lunch or dinner.

KANTOLA FRY RECIPE – KANTOLA FRY RECIPE

KANTOLA SABJI RECIPE – KAKORA – KANTOLA KI SABJI

KANTOLA PORIYAL – Kantola stir fry in southindian style / spiny gourd poriyal

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