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