Kantola Sabzi | Spine Gourd Sabzi | Kakrol Sabzi
a delicious sabzi made with the seasonal spinegourd/kantola.
Servings 3
Ingredients
- 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
Instructions
- Wash the spine gourds (kantola) well.
- Cut open the kantolas and chop them into thin slices. The tender kantolas can be chopped along with theseeds. In case of mature/ripe kantolas, remove the seeds and then chop the gourds. Keep chopped gourds aside.
- Chop the onions into thin slices and keep aside.
- 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 colour.
- Add chopped green chillies and chopped onions.
- Sprinkle a pinch of salt over the onions and saute on low heat till the onion turns golden in colour.
- Next, add chopped kantolas and give a quick mix,
- Add turmeric powder and mix.
- Cover and cook on low heat till the kantolas become soft, while stirring at regular intervals.
- Add red chilli powder, cumin-coriander powder, garam masala and aamchoor.
- Mix well and cook on low heat for few more minutes.
- Check the seasoning and add salt if required.
- Garnish with chopped coriander leaves.
- Serve hot with chapatis.