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KANTOLA FRY RECIPE

KANTOLA FRY / TEASEL GOURD FRITTERS / PHAGLA PHODI /KANTOLA CHIPS

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

  • 6 spine gourds
  • Salt to taste
  • 2 tsp fine rice flour
  • 1 tsp or as per taste  red chilli powder
  • ¼ tsp turmeric
  • 1 tsp sambar powder or coriander pwdr
  • 2 tsp corn flour
  • Oil for deep or shallow frying

METHOD:

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

Take all ingredients in a plate and mix it well .Add 1 or 2 tsp water to evenly mix the masala.

Apply the masala all over the kantola slices . Keep it aside for 5 – 10mins and fry it immediately .

Now deep fry or shallow fry the Spine gourd under medium flame.

When done serve hot along meals . Serve immediately else it becomes soggy .

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KANTOLA MASALA FRY RECIPE

in "Kantola masala fry recipe, Mada hagala, phagila, Spine gourd, Teasel Gourd"
Mary Anthony
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