Kantola ki sabji- healthy and easy to make teasel gourd stir fry
Kakrol is a seasonal vegetable and is available during the monsoon for a limited time. It is referred to as kantola, kakrol, teasel gourd, spine gourd, phagla, phagil, and kartole in different parts of India.
Kantola is a very healthy vegetable, full of fiber, minerals, vitamins, and antioxidants. It helps lower blood sugar, has anti-aging properties, and, as it is rich in fiber, is good for digestion.
Kakrol looks quite similar to bitter gourd/ karela, with small spines and a rough texture all over. It also has tiny seeds inside, which become hard as it matures. The mature seeds need to be removed before cooking. Taste-wise, it is not bitter like karela; only a slight, faint bitterness is sometimes felt. I feel it is a cross between parwal and karela—similar to karela in appearance and parwal in taste.
Kantola is used to make dry sabji, stuffed sabji, curry, pickle, and, in some parts of India, pakoras or fritters. It pairs well with potatoes. You don’t need many spices or tomatoes to make this simple stir-fry; just with your pantry staples, you can make this delicious dish. Instead of shallow-frying it, you can also deep-fry it and sprinkle dry spices over the slices after frying.
This kantola fry goes well as a side dish with a dal-chawal combination. It also pairs well with roti, paratha, or thepla, along with some tangy curry or curd on the side. It is also a good recipe to pack in a lunch box.
How To Make Kantola Ki Sabji-
Choose fresh, small, and tender kantolas for the best flavor and texture. Avoid overripe, mature, or yellowish kantolas, as they have hard seeds and don’t taste as good.
Wash the kantolas thoroughly and soak them in water for a few minutes. Rub them well to remove any dirt from the surface. Trim both ends and slice them into medium-thick rounds or slices, depending on your preference.
Heat oil in a pan over medium heat. Add the cumin seeds, asafoetida, and curry leaves, and let them splutter. Add the turmeric powder, followed by the sliced kantolas. Stir-fry for about a minute.
Add salt and mix well. Cover the pan with a lid and cook on medium heat until the kantolas become tender, stirring occasionally to ensure they cook evenly and don’t stick to the pan.
Once the kantolas are almost cooked, add the remaining spices and mix well. Cook uncovered over low heat for 2–3 minutes, allowing the kantolas to roast slightly and absorb all the flavors.
Serve the crispy and flavorful Kantola Fry hot with dal and steamed rice or enjoy it with parathas for a delicious meal.
You can check also these recipes-
Kantola ki sabji
Kantola ki sabji- healthy and easy to make Kakrol /teasel gourd stir fry
Ingredients
- 400 gm Kantola/Kakoda/ Teasel Gourd/Spine gourd
- 2 Green Chillies / Hari Mirch
- 1/2 tsp Turmeric Powder / Haldi Powder
- 1.5 tsp Red Chilli powder / Laal mirch powder
- 1.5 tsp Coriander Powder / Dhaniya Powder
- 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
- 1 tsp Ready Pickle masala Powder optional
- 1 tsp Mango Powder / Amchoor Powder
tadka/ tempering
- 4 tbsp Mustard Oil / Sarso ka tel
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
Instructions
- Wash and soak kantola in a bowl of water for some time, rub them well to remove any dirt sticking on the surface, slightly trim the edges and then chop into roundels or slices as per your preference.
- If the seeds are hard , yellowish and mature then remove them .
- Heat oil in a pan and add cumin seeds in it, when it start crackling add asafoetida , green chilies and turmeric powder.
- Add the sliced kantola, stir fry for a minute and then add salt, mix well.
- Cover with a lid and cook on low heat till almost done, keep stirring in betwen to check.
- Now remove the lid add all the dry masalas and mix well.
- Cook on low heat for about 2 minutes ,so the kantola and the spices roast well.
- Switch off the heat and add chopped fresh coriander and serve.
- Enjoy with daal chawal or prathas
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