Kantol Vegetable (Spiny Gourd) – Indian Seasonal

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Many people don’t buy all vegetables which come only in the rainy season. But, I suggest you definitely should try this one. You and your family would surely love this with chapati / phulka / bhakari / roti / dal rice. Just follow the exact recipe and you will surely find something different and good for health too.

Ingredients

  1. Kantol (Spiny gourd)  – 1/2 kg
  2. Onions (Kanda) – 2 small; chopped not very fine
  3. Garlic (Lasun) – 8 big cloves crushed
  4. Vegetables oil – as needed
  5. Salt – to taste
  6. Jaggery (Gul) – 1 small piece or 1 tspn crushed
  7. Tomato – 1 big; blanched and cut into strips without skin
  8. Red chilli powder (Tikhat) – 3 tspn
  9. Turmeric (Halad) – 1/4 tspn
  10. Asafoetida (Hing) – 1/4 tspn

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Procedure

  • Cut the vegetable in half and remove the big seeds from it. If the seeds are soft or small then keep it.
  • Cut them into long strips of same size and thickness. (always keep this in mind while cutting veggies)
  • Put them in salted water for 5 mins only. Then squeeze the water out.
  • Keep kadhai on a medium flame with oil and put the garlic in it. Oil should be luke warm or the garlic will burn.
  • When garlic turns golden add turmeric, asafoetida and onions, sauté till onions become pink and transparent.
  • Add red chilli powder and then sauté again on medium to high flame but, don’t keep it unattended. Keep an eye on it.
  • Now add the main ingredient kantol (Spiny gourd) and mix it well on high flame till they get the nice red colour and softens a bit.
  • It takes very less time to cook. Add salt and jaggery and then cover it with the lid and slow down the flame from medium to low.
  • After 1-2 mins the veggie must have become soft or cooked almost.
  • Now taste it to check the salt and spice so that you can make small changes if you want.
  • Lastly add the tomato and stir it well for 2 mins more without the lid and your veggie will be ready to eat.
  • Chopped coriander on the top takes it to heaven.
  • Serve hot with anything you like.

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2 Replies to “Kantol Vegetable (Spiny Gourd) – Indian Seasonal”

  1. Thanks Gauree:) I followed your recipe yesterday. Its a winner! wanted to try cooking Kantol for long time but was hesitant as its bitter in taste.It took me for a pleasant surprise though with its distinct taste & aroma. Its going to be on my menu regularly for sure.Thanks once again.
    kind regards,
    Manisha

  2. You are welcome. Feels great to know that you loved it. My hubby also doesn’t like such veggies. However, even he loved it very much… Always try new recipes…. 🙂

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