Kantola Recipe – Teasel Gourd Stir Fry

Kantola recipe or teasel gourd stir fry is a simple Indian vegetable dish made with fresh kantola, coconut, jaggery, tamarind and spices. This easy Kantola Sabzi is also a no onion no garlic recipe and makes a delicious side dish with rice, dal or roti.

If you have seen this small, green, spiky vegetable at an Indian grocery store and wondered “What is Kantola in English?”, Kantola is commonly known as teasel gourd or spiny gourd in English. It is also called spine gourd, kakrol, kankoda and forest bitter gourd. In Konkani, we call it phagla or fagla.

Kantola is a seasonal vegetable commonly available during the monsoon months in India. In Goa, phagla is used to prepare different traditional dishes, including this simple stir fry and crispy Kantola Rava Fry or Phagla Phodi.

This Kantola Sabzi has a wonderful combination of flavors from tangy tamarind, slightly sweet jaggery, red chili and fresh coconut.

What is Kantola in English?

Kantola is called teasel gourd or spiny gourd in English.

It is also known by several other names:

• Kantola
• Teasel gourd
• Spiny gourd
• Spine gourd
• Kakrol
• Kankoda
• Phagla or Fagla in Konkani
• Forest bitter gourd

Despite one of its names being forest bitter gourd, Kantola does not taste as bitter as regular bitter gourd or karela.

It is a small, oval-shaped green vegetable covered with soft spines. Inside, it contains seeds that become pleasantly crunchy when cooked.

Scientific name: Momordica dioica

Is Kantola the same as bitter gourd?

No. Kantola and bitter gourd or karela are different vegetables.

Kantola is smaller and has a spiny outer surface. Although it is sometimes called forest bitter gourd, its flavor is much milder than regular bitter gourd.

If you don’t enjoy the strong bitterness of karela, you may still enjoy Kantola.

What does Kantola taste like?

Kantola has a distinctive earthy flavor and a slightly firm texture.

It is not nearly as bitter as karela. The seeds inside add an interesting texture when cooked.

In this recipe, tamarind adds tanginess, jaggery adds subtle sweetness and fresh coconut complements the flavors of the vegetable.

Why you’ll love this Kantola recipe

This Kantola Stir Fry is:

• Easy to prepare
• Vegan
• Vegetarian
• No onion and no garlic
• Made with simple Indian pantry spices
• A great way to cook seasonal teasel gourd
• Delicious with rice, dal, roti or chapati

It is also a wonderful recipe to try if you find fresh Kantola at an Indian grocery store and aren’t sure how to cook it.

Ingredients for Kantola Sabzi

Kantola / Teasel Gourd

Fresh Kantola is the main ingredient.

Look for firm, fresh green gourds. Avoid vegetables that have become very soft or dried out.

Wash them thoroughly and chop them into small pieces.

Mustard seeds

Mustard seeds are used for tempering and add a characteristic nutty flavor to the stir fry.

Curry leaves

Fresh curry leaves add wonderful aroma and flavor.

Dry red chilies

Dry red chilies provide heat and flavor. Adjust the amount according to your preference.

Asafoetida

A small pinch of asafoetida, also known as hing, adds flavor to this no onion no garlic recipe.

Jaggery

Grated jaggery provides a subtle sweetness that balances the tamarind and spices.

Tamarind

Soak tamarind in a little water and extract the pulp. Tamarind gives the Kantola Sabzi its tangy flavor.

Turmeric powder

Turmeric adds color and earthy flavor.

Red chili powder

Red chili powder adds heat. Adjust it according to your preferred spice level.

Fresh coconut

Freshly grated coconut is added toward the end of cooking and gives this stir fry a delicious Goan touch.

How to clean and cut Kantola

Wash the Kantola thoroughly under running water to remove any dirt.

Trim the ends.

You do not need to peel Kantola.

Cut each gourd into small pieces or slices depending on your preference.

If you find any Kantola that is extremely soft, dried or spoiled inside, discard it.

How to make Kantola Sabzi

Step 1: Prepare the tempering

Heat oil in a kadai or wok.

Once the oil is hot, add mustard seeds.

Allow the mustard seeds to splutter.

Lower the heat and add asafoetida, curry leaves and dry red chilies.

Sauté briefly until aromatic.

Step 2: Add the Kantola

Add the chopped Kantola to the pan.

Mix well so that the vegetable is coated with the tempering.

Step 3: Cook the Kantola

Add about ½ cup water.

Cover and simmer.

Cook for approximately 10 minutes, stirring occasionally.

Step 4: Add tamarind and jaggery

Add the tamarind pulp and grated jaggery.

Mix well.

The combination of tamarind and jaggery gives this recipe its delicious balance of tangy and slightly sweet flavors.

Step 5: Add the spices

Add turmeric powder and red chili powder.

Mix well.

Step 6: Add coconut

Add freshly grated coconut and mix.

Simmer for another 5 minutes.

Continue cooking until the Kantola is tender and the excess water has evaporated.

Step 7: Finish the dish

Add salt to taste.

Mix well and switch off the heat.

Serve your Kantola Sabzi hot.

How to serve Kantola Stir Fry

Kantola Sabzi makes a delicious side dish with a traditional Indian meal.

I like serving Phagla Bhaji with rice and dal. You can also serve it with roti or chapati.

For a Goan-style meal, serve it with rice, dal, vegetable sides and Sol Kadi.

Another way to cook Kantola

If you have extra Kantola, don’t stop with this stir fry.

One of my favorite ways of preparing it is Kantola Rava Fry, also known as Phagla Phodi.

For that recipe, sliced Kantola is seasoned with spices, coated with semolina and rice flour, and shallow-fried until crisp. It makes a delicious Konkani-style side dish.

Tips for making the best Kantola Sabzi

Choose fresh Kantola: Look for firm, fresh green vegetables rather than soft or dried ones.

Don’t peel it: The outer skin is edible, so simply wash the Kantola thoroughly before cutting.

Adjust the sweetness: You can increase or decrease the jaggery according to your preference.

Adjust the spice: Reduce the red chili powder for a milder version.

Use fresh coconut: Freshly grated coconut gives the dish the best flavor.

Don’t overcook: Cook until tender while retaining some texture.

Frequently Asked Questions

What is Kantola called in English?

Kantola is commonly called teasel gourd or spiny gourd in English. It is also known as spine gourd and forest bitter gourd.

What is Kantola called in Konkani?

Kantola is known as phagla or fagla in Konkani.

What is another name for Kantola?

Depending on the region, Kantola is also called kakrol, kankoda, teasel gourd, spiny gourd, spine gourd, phagla and forest bitter gourd.

Is Kantola bitter?

Kantola is not as bitter as regular bitter gourd or karela. It has its own distinctive earthy flavor.

Do you need to peel Kantola?

No. Kantola does not need to be peeled. Wash it thoroughly, trim the ends and cut it before cooking.

Can you eat Kantola seeds?

Yes. The seeds inside Kantola are edible and add texture to the cooked vegetable.

Is this Kantola recipe made without onion and garlic?

Yes. This is a no onion no garlic Kantola recipe. Asafoetida, curry leaves, chilies, tamarind, jaggery and coconut provide plenty of flavor.

Where can I buy Kantola?

In India, Kantola is a seasonal vegetable commonly found in vegetable markets during the monsoon season.

Outside India, you may find it seasonally in Indian or South Asian grocery stores. Look for names such as Kantola, spiny gourd or teasel gourd.

More Goan and seasonal vegetable recipes

If you enjoyed this Kantola recipe, try my Kantola Rava Fry or Phagla Phodi for another delicious way to cook spiny gourd. You can also try my Malabar Spinach Stir Fry, another traditional recipe featuring seasonal greens, or Breadfruit Rava Fry for a crispy Goan-style vegetable side dish. During the monsoon season, you may also enjoy my Forest Mushrooms, a traditional seasonal ingredient used in Goan cooking.

Traditional Goan cooking makes wonderful use of seasonal produce, particularly during the monsoon months. My collection of Special Goan Recipes includes many more vegetable stir-fries, curries and rava-fried vegetables.