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SPINY GOURD PORIYAL

KANTOLA STIR FRY IN SOUTHINDIAN STYLE / SPINY GOURD PORIYAL

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

  • Spiny gourd – 250 grms
  • Green chilli – 3 OR 4 or as per taste
  • Oil – 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Chana dal – 2 tsp
  • Cumin seeds – ½ tsp
  • Curry leaves – few
  • Grated coconut – ¼ cup
  • Sugar – ¼ tsp
  • Salt
  • Water – 3 or 4 tbsp

METHOD

Wash and chop the gourd into small cubes and set aside.

Heat oil in a pan .

Add mustard seeds + chana dal and curry leaves + green chilli .

Add chopped vege , mix well and stir fry for a minute .

Sprinkle  3 or 4  tbsp water ,cover and cook till soft . [ hardly takes 5 to 6 mins – depending on how small you have chopped ]

Don’t over cook the vege ,it has to retain shape .

Add salt and sugar , give a mix .

Lastly add the grated coconut  ,give a mix and off the flame .

Serve with rice + dal / sambar + any accompaniments .

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