KAKORA – KANTOLA KI SABJI

KAKORA – KANTOLA KI SABJI FRY RECIPE

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. 

We get 2 types of kantola – small local ones and the big hybrid ones .

INGREDIENTS

• Kantola  /Kakora – 250 gms  [ TENDER ONES ]
• Jeera  – ½  tsp
• Fennel seeds /saunf – ½ tsp
• Asafoetida – a pinch
• Turmeric powder – 1/4  tsp
• Coriander powder – 1 tsp
• Red chili powder – 1/4 tsp
• Salt  to taste)
• Grated garlic – 1 tsp
• Onion – 1 finely chopped
• Tomato – 1 finely chopped
• Green chili – 2  chopped
• Curry leaves – few
• Coriander finely chopped  – 1 tbsp
• Oil – 1 tbsp

METHOD

Wash the Spine gourds , cut it into small pieces. Don’t remove outer skin or inner seeds.

Heat oil in a pan .

Add jeera + saunf and let it crackle.

Add onion + curry leaves + green chilli and stir fry till pink .

Add garlic and stir fry for a min .

Lower the flame and add turmeric + chilli pwdr + red chilli pwdr and give a nice mix .

Add tomato and mix well.

Cook till oil separates.

Add the chopped kantola and mix well.

Stir fry for 2 mins.

Sprinkle 2 or 3 tbsp water and give a mix.

Cover and cook for 5 to 6 mins.

Stir inbetween .

Open and give a nice mix .

Add coriander leaves and mix well.

Again cover and cook for 2 to 3 mins till the kantola is cooked.

Cooking time depends on the size of the kakora pieces .

Once done off the flame .

Serve hot as a side dish to chapati or rice .