Kantola Sabji with step-by-step pictures. It is a preparation made with evenly spiced and sautéed slices of backbone gourd (a.okay.a kakora). That is simple recipe of Kantola or Kakrol fry comes collectively beneath 40 minutes and makes for a superb facet dish with an everyday Indian meal. A vegan. gluten-free Spiny Gourd Recipe made with out onions and garlic.
About Spiny Gourd
Spiny Gourd because the title refers to this number of gourd is a small inexperienced gourd with tiny spines. It’s also known as Teasel Gourd in English.
It’s also known as Kakrol, Kakora, Kartoli, Kankada, Kankoda, Phagil, Phagla, Boda Kakarakaya and Kartole regionally in numerous components of India.
These inexperienced gourds with tiny and small spines, seem throughout the Indian monsoons. They’ve a slight bitter style. Not bitter like Karela – Bitter Gourd, however a faint bitterness. When cooked, they’ve a pleasant delicate texture.
Kantola or Kakrol Is usually made in numerous regional Indian cuisines. Throughout monsoons, we normally purchase them and make this Kantola Fry, which is my mother’s recipe. Often we shallow fry these gourds. However to keep away from the additional fats, I’ve sautéed them in much less oil.
You may test within the picture beneath how the spiny gourds look, when you have by no means seen them earlier than. They’re a seasonal vegetable which are simply accessible throughout the wet season in India.
About Kantola Sabji
The Kantola Sabji recipe is a 4 ingredient recipe and is made with backbone gourd, black pepper, turmeric powder and salt. As a substitute of black pepper, pink chili powder can be added.
It’s easy and simple to make. The chopped spiny gourd slices are marinated with the spices and seasonings first for 10 to 12 minutes. Later sautéed till tender and delicate.
As a substitute of sautéing, you may as well decide to shallow fry them. It will make them have a crispy texture. You may as well add some rice flour or gram flour to boost the crispiness.
This Kantola ki Sabji makes for a superb facet dish with dal-rice or sambar-rice or rasam-rice. You may even pair with flat breads like roti, phulka or paratha.
Step-by-Step Information
make Kantola Sabji
1. Completely rinse 200 grams of backbone gourds in water. Drain the water.
Trim and discard the higher slender and skinny stem after which slice vertically into 4 components every of the spiny gourd. You don’t want to peel the backbone gourds.
If the seeds are robust, then take away them. If the seeds are delicate or tender, then no have to take away them.
Gather the sliced backbone gourds in a mixing bowl.
2. Add ½ teaspoon turmeric powder and ½ teaspoon black pepper powder on the sliced spiny gourds within the bowl.
3. Combine the bottom spices evenly with the sliced kantola. Cowl the bowl and put aside to marinate for 10 to 12 minutes.
4. Later warmth 2 tablespoons oil in a shallow frying pan and add the kantola slices.
5. First stir to combine. Sauté and allow them to cook dinner on a low warmth. No have to cowl the pan.
Carry on stirring the kantola slices at intervals, in order that they there’s even cooking and browning.
6. When the kantola slices are half cooked, add salt as required.
7. Proceed to sauté until the kantola slices get browned and are barely crisp. Takes about 20 to 25 minutes on a low warmth.
If you wish to cook dinner them sooner, you may cowl the pan with lid. However right here you’ll have to take care that the kantola doesn’t get an excessive amount of browned or burnt, so it’s important to open the lid many instances to test.
In case you want a barely bitter style, be at liberty so as to add some dry mango powder (amchur). You may as well drizzle some lemon juice on the kakrol sabji whereas serving.
8. Serve the Kantola Sabji sizzling or heat as a facet dish with dal-rice or together with your on a regular basis Indian meals. This Spiny Gourd Recipe additionally pairs properly with roti or paratha.
You may decide to sprinkle some chopped coriander leaves whereas serving.
If you’re on the lookout for comparable Veggie recipes then do test:
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Kantola Sabji | Kakrol Fry | Spiny Gourd Recipe
This Kantola Sabji is a dry, sautéed preparation made with backbone gourd (a.okay.a kakora) slices with just a few spices and seasonings. That is a simple Spiny Gourd recipe to make Kantola or Kakrol Fry and pairs properly with Indian meals.
Prep Time 10 minutes
Prepare dinner Time 20 minutes
Complete Time 30 minutes
Stop your display from going darkish whereas making the recipe
Prep Spiny Gourds
Completely rinse the spiny gourds in water utilizing a colander or strainer. Drain all of the water.
Trim the highest slender stem and discard it. Slice every backbone gourd vertically into 4 items.
You don’t want to peel the backbone gourds.
If the seeds are robust, then take away them. If the seeds are delicate or tender, then no have to take away them.
Take the entire sliced spiny gourd in a mixing bowl.
Add turmeric, black pepper powder.
Combine the spices with the sliced spiny gourd. Cowl the bowl with lid and maintain apart to marinate for 10 to 12 minutes.
Make Kantola Sabji
Warmth oil in a shallow frying pan and add the entire marinated kantola slices.
Stir to ix first. Then sauté and allow them to cook dinner on a low warmth. No have to cowl the pan.
Carry on stirring the kantola slices at intervals, in order that they there’s even cooking and browning.
When kantola slices are half cooked, add salt as required.
Proceed to sauté until the kantola slices get browned and are barely crisp. Takes about 20 to 25 minutes on a low warmth.
Serve the Kantola Sabji sizzling or heat, garnished with some coriander leaves. Function a facet dish with dal rice or rasam-rice or with sambar-rice. Additionally they go properly with roti or paratha.
- Be at liberty so as to add your most well-liked floor spices. For a spicier model, improve the black pepper by a bit; or when you have added pink chilli powder, add some extra of it.Â
- For some tangy style, decide so as to add dry mango powder (amchur) or drizzle some lemon juice on high whereas serving.
- Relying on the thickness or thinness of the chopped spiny gourd slices, it could actually take kind of time to cook dinner.Â
- The spingy gourds must be inexperienced. This implies they’re tender and never ripe. If they appear yellow, it means they’re ripened. So keep away from making the sabji with ripened backbone gourds.Â
- Be attentive whereas sautéing and stir usually or else the kantola slices could get burnt.Â
This Kantola Sabji recipe from the archives first revealed on August 2014 has been republished and up to date in January 2023.
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