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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