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kantola ki sabzi
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4.43 from 7 votes

Kantola ki Subzi

Kantola ki subzi -Kakrol/teasel Gourd /Spine gourd stir fried with potato and Indian spices-

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Maharashtrian Cuisine, Uttar Pradesh Cuisine
Keyword: kakrol fry recipe, kantola ki sabzi
Servings: 4 people
Author: Anjana Chaturvedi

Ingredients


  • 6 Kantola/Kakoda/ Teasel Gourd/Spine gourd
  • 2 medium Potatoes / Aloo
  • 1 tsp Fennel powder/ Pisi Saunf optional
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Mango Powder / Amchoor Powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • To Taste Salt / Namak

Tempering/ Tadka

  • 3 tbsp Mustard Oil / Sarson ka tel
  • 3/4 tsp Cumin Seeds / Sabut Jeera
  • 1/4 tsp Asafoetida / Hing powder

Instructions

  • Wash and soak kantola's in water for 5 minutes.Rub and wash well (no need to peel them)and then trim the edges.Slice lengthwise to make medium size pieces.

    kantola
  • Wash and make similar pieces of potatoes with out peeling.(can also make without adding potatoes)

  • Heat oil in a heavy pan and add cumin seeds and asafoetida.When seeds become golden add turmeric powder and chopped vegetables.Stir fry for few seconds,add then add salt.

  • Mix and cover the pan and cook on low heat till done.Keep stirring in between,

  • Add fennel powder,mango powder,chili powder and coriander powder.

  • Stir fry for few seconds and then cover and simmer for a minute.

  • Serve with daal-rice , khichdi or any Indian Bread of your choice