Kantola Sabzi – a delicious sabzi made with the seasonal spine gourd/kantola.
Mother Nature provides certain vegetables/fruits during specific seasons to align with our dietary needs. Kantola/ Spine Gourd/ Teasel gourd/ Kakrol /Phagil is one such seasonal vegetable. This vegetable is offered only during monsoons. A number of the other lesser known monsoon veggies are Phodshi or Mulshi , Shevla (Dragon stalk yam) and Moras bhaji (sea purslane). Recipe for Phodshi bhaji is here and Phodshi pakoda recipe is here.
About Kantola
Kantola is a small sized gourd starting from 2 to 4 inches in length. It’s green in color and its outer surface is roofed with tiny soft spines giving it a rough texture. It looks somewhat just like bitter gourd and has a subtle bitter taste. When cut open, the flesh in white in color with tiny seeds that are also edible. The tender kantolas have soft seeds and could be consumed, Nevertheless, once the kantola matures or ripens, the seeds change into hard and hard they usually should be removed before making the sabzi.
It will possibly be used to create quite a lot of dishes. It will possibly be used to make sabzis, pickle, fritters etc. In Karnataka, spine gourd is sort of famous among the many Konkani community. They make fritters using these gourds which is generally known as Phagila Podi.
About Kantola Sabzi
Kantola is usually made right into a sabzi. The sabzi could be made in alternative ways. It will possibly be cooked all by itself with some onions and spices or could be paired with potatoes or vaal to make sabzi. Kantola has a subtle bitter taste but when combined with various spices, the bitterness is masked by other flavours.
On this recipe, I actually have cooked kantola with generous amount of onions and spices like chilli powder, cumin coriander powder, garam masala and amchoor. Kantola sabzi is pretty easy to make and seems very tasty. It pairs well with chapatis or you may serve it with dal rice.
List of ingredients to make Kantola Sabzi
Kantola/ Spine gourd
Spices & Herbs: mustard seeds, cumin seeds, green chillies, turmeric powder, red chilli powder, cumin coriander powder, garam masala , amchoor, garlic, coriander leaves.
Other ingredients: Onions, asafoetida, oil and salt.
Step-wise recipe with pictures
Wash the Kantolas well. Cut open the kantolas and chop them into thin slices. Tender Kantolas could be chopped alongwith the seeds. In case of ripe/ mature kantolas, the seeds are to be removed.
Keep chopped kantolas aside.
Chop onions into thin slices. Keep aside.
Heat oil in a pan. Add mustard seeds, cumin seeds and asafoetida. Next, add crushed garlic. Saute on low heat till the garlic turns golden in color.
Add chopped green chillies and chopped onions.
Add a pinch of salt and saute the onions till they turn golden brown in color.
Now add chopped kantolas. Mix well. Add turmeric powder and blend.
Cook covered till the kantolas change into soft, while stirring at regular intervals. Add red chilli powder, cumin-corainder powder, garam masala and amchoor. Mix well. Cook on low heat for couple of minutes. Check the seasoning. Add salt if needed.
Garnish with chopped coriander leaves and serve kantola sabzi with chapatis.
Recipe Card
Kantola Sabzi | Spine Gourd Sabzi | Kakrol Sabzi
a delicious sabzi made with the seasonal spinegourd/kantola.
- 300 grams of spine gourd/ teasel gourd/ kantola/ kakrol /kakora
- 3 large onions
- 2 tbsp of crushed garlic
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- a pinch of asafoetida
- 2 green chillies, finely chopped
- 1 tsp turmeric powder
- 1 tsp cumin-coriander powder
- ½ tsp garam masala
- 3/4 tsp dry mango powder/aamchoor
- salt to taste
- 2 tbsp of chopped coriander for garnishing
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Wash the spine gourds (kantola) well.
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Cut open the kantolas and chop them into thin slices. The tender kantolas could be chopped together with theseeds. In case of mature/ripe kantolas, remove the seeds after which chop the gourds. Keep chopped gourds aside.
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Chop the onions into thin slices and keep aside.
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Heat oil in a pan. Add mustard seeds, cumin seeds and asafoetida. Add crushed garlic. Saute on low heat till the garlic turns golden in color.
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Add chopped green chillies and chopped onions.
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Sprinkle a pinch of salt over the onions and saute on low heat till the onion turns golden in color.
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Next, add chopped kantolas and provides a fast mix,
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Add turmeric powder and blend.
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Cover and cook on low heat till the kantolas change into soft, while stirring at regular intervals.
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Add red chilli powder, cumin-coriander powder, garam masala and aamchoor.
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Mix well and cook on low heat for few more minutes.
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Check the seasoning and add salt if required.
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Garnish with chopped coriander leaves.
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Serve hot with chapatis.
Recipe Video
Related recipes
Phodshi Sabzi
Phodshi Pakoda
More Sabzi Recipes
Padwal Chana Dal Sabzi
Lauki Chana Dal Sabzi
Karela Sabzi
Satvik Ivy gourd Sabzi
Stuffed Ivy gourds
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