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Kantola Sabji | Kakrol Fry


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 straightforward recipe of Kantola or Kakrol fry comes collectively underneath 40 minutes and makes for a superb aspect dish with an everyday Indian meal. A vegan and gluten-free Spiny Gourd Recipe.

kantola fry

About Spiny Gourd

Spiny Gourd because the title refers to this number of gourd is a small inexperienced gourd with tiny spines. It is usually known as Teasel Gourd in English.

It is usually known as Kakrol, Kakora, Kankada, Kankoda, Phagil, Phagla, Boda Kakarakaya and Kartole regionally in numerous elements 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 gentle texture.

Kantola or Kakrol Is commonly made in numerous regional Indian cuisines. Throughout monsoons, we often purchase them and make this Kantola Fry, which is my mother’s recipe. Normally we shallow fry these gourds. However to keep away from the additional fats, I’ve sautéed them in much less oil.

You’ll be able to test within the picture under how the spiny gourds look, when you have by no means seen them.

kantola spine gourd kakrol

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, crimson chili powder will also 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 gentle.

As a substitute of sautéing, you may also decide to shallow fry them. This can make them have a crispy texture. You may as well add some rice flour or gram flour to reinforce the crispiness.

This Kantola ki Sabji makes for a superb aspect dish with dal-rice or sambar-rice or rasam-rice. You’ll be able to even pair with flat breads like roti, phulka or paratha.

Step-by-Step Information

The right way to make Kantola Sabji

1. Totally 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 elements 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 gentle or tender, then no must take away them.

Acquire the sliced backbone gourds in a mixing bowl.

rinse the kantola in water

2. Add ½ teaspoon turmeric powder and ½ teaspoon black pepper powder on the sliced spiny gourds within the bowl.

add spices to kantola or kakrol

3. Combine the bottom spices evenly with the sliced kantola. Cowl the bowl and put aside to marinate for 10 to 12 minutes.

mix spices with sliced kantola

4. Later warmth 2 tablespoons oil in a shallow frying pan and add the kantola slices.

frying the kantola

5. First stir to combine. Sauté and allow them to cook dinner on a low warmth. No must cowl the pan.

Carry on stirring the kantola slices at intervals, in order that they there may be even cooking and browning.

sauting kantola

6. When the kantola slices are half cooked, add salt as required.

stir frying kantola

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 quicker, you’ll be able to 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 a must to open the lid many instances to test.

In the event you favor a barely bitter style, be happy so as to add some dry mango powder (amchur). You may as well drizzle some lemon juice on the kakrol sabji whereas serving.

fried kantola, fried kakrol

8. Serve the Kantola Sabji scorching or heat as a aspect dish with dal-rice or together with your on a regular basis Indian meals. This Spiny Gourd Recipe additionally pairs nicely with roti or paratha.

You’ll be able to decide to sprinkle some chopped coriander leaves whereas serving.

kantola fry recipe

In case you are in search of related Veggie recipes then do test:

Please be sure you charge the recipe within the recipe card or go away a remark under when you have made it. For extra veetarian inspirations, Sign Up for my emails or comply with me on Instagram, Youtube, Facebook, Pinterest or Twitter.

kantola fry recipe, kakrol fry recipe, kakora fry recipe

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 a couple of spices and seasonings. That is a simple Spiny Gourd recipe to make Kantola or Kakrol Fry and pairs nicely with Indian meals.

Prep Time 15 minutes

Cook dinner Time 25 minutes

Complete Time 40 minutes

Stop your display screen from going darkish whereas making the recipe

Prep Spiny Gourds

  • Totally 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 gentle or tender, then no must take away them.

  • Take all the 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 hold apart to marinate for 10 to 12 minutes.

Make Kantola Sabji

  • Warmth oil in a shallow frying pan and add all the marinated kantola slices.

  • Stir to ix first. Then sauté and allow them to cook dinner on a low warmth. No must cowl the pan.

  • Carry on stirring the kantola slices at intervals, in order that they there may be 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 twenty minutes on a low warmth.

  • Serve the Kantola Sabji scorching or heat, garnished with some coriander leaves. Function a aspect dish with dal rice or rasam-rice or with sambar-rice. Additionally they go nicely with roti or paratha.

  • Be at liberty so as to add your most popular floor spices. For a spicier model, improve the black pepper by a bit; or when you have added crimson chilli powder, add some extra of it. 
  • 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 may possibly take kind of time to cook dinner. 
  • The spingy gourds ought to 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. 
  • Be attentive whereas sautéing and stir typically or else the kantola slices could get burnt. 

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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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