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KANTOLA MASALA FRY RECIPE

KANTOLA MASALA 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. 

INGREDIENTS

  • Big kantolas – 5
  • Chaat masala –  ½  tsp.
  • Coriander powder – 1 tsp.
  • Turmeric powder – ½  tsp.
  • Garam masala – ½  tsp.
  • Red chilly powder – 1 tsp.
  • Amchur powder – ½  tsp.
  • Salt as per taste
  • Rice flour – 1 tbsp.
  • Corn flour – 1 tbsp
  • Ajwain –  1 tsp
  • Oil – 2 tbsp for shallow frying

NOTE – You can add 1 tsp of ginger garlic paste also

METHOD:
Wash the Spine gourds , cut it horizontally OR vertically  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 tbsp water .

Apply the marinade all over the kantolas

Keep it aside for 5 – 10 mins and fry  it immediate .

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 FRY RECIPE

in "kadu peere, Kantola fry, Mada hagala, shallow fried, Spine gourd, Tawa fry"
Mary Anthony

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