Today we will make simple and delicious no onion no garlic kantola recipe. Kantola vegetable is available in the market these days. It is also known as kakrol or kankoda. In English, Kantola is known as teasel gourd or spine gourd or forest bitter gourd and in Konkani it is known as phagla. This vegetable is commonly available in the monsoon season. Teasel Gourd Stir Fry or Kantola Subzi is very easy and delicious recipe. This is a no onion no garlic recipe too.
Health benefits of eating teasel gourd:
Teasel gourd has number of health benefits. It is rich in protein and low in calories. It is also rich in iron and high in fiber. This vegetable is loaded with anti-oxidants and helps in fighting certain types of cancer. Consumption of this vegetable helps in reducing infections caused in monsoons like cold and cough. This vegetable also helps in controlling diabetes.
Ingredients to make kantola subzi:
Teasel gourd: This is the main ingredients. It has a nice woody taste. You might not like the first bite, but you will definitely love it from the next few bites. I love this vegetable, specially biting into the crunchy seeds inside. Though it looks like bitter gourd, this vegetable is not at all bitter.
Mustard seeds, curry leaves, red chilies, asafoetida: These are the basic ingredients used for seasoning in Indian recipes.
Jaggery: Grate jaggery and use it in this recipe. Jaggery adds a sweet taste to the kantola fry recipe.
Tamarind: Soak tamarind in little water and extract tamarind pulp. Add this pulp to the kantola subzi. Tamarind adds a tangy taste.
Turmeric powder: Also known as curry powder, this spice is a must in almost every Indian recipe.
Red chili powder: Red chili powder makes the dish hot and spicy. You can even use a green chili if red chili powder/paprika is not available.
Grated coconut: Freshly grated coconut is added to this teasel gourd recipe. It is used to garnish the dish.
How to make kantola subzi?
- Heat a kadai or wok and add oil.
- After oil gets heated, add mustard seeds and cover the lid of the kadai.
- When the mustard seeds start to flutter, lower the heat.
- Open the lid of the kadai and add asafoetida, curry leaves and dry red chilies.
- Add chopped kantola and stir well.
- Add ½ cup water and simmer.
- After 10 minutes, stir and add tamarind pulp and jaggery and mix well.
- Add turmeric powder, red chili powder and grated coconut and mix well.
- Simmer for just 5 minutes.
- After all water gets absorbed, add salt to taste and switch off the gas.
How to serve kantola stir fry?
Serve this phagla bhaji with rice and moringa dal. You can also serve some rava fried potatoes and sol kadi. You can also serve this teasel gourd subzi with rotis or chapattis.
Other kantola recipes:
I usually make fried kantola also known as rava fried forest bitter gourd. Sometimes I chop and add this spine gourd to sambar.
Other no onion no garlic recipes:
Radish subzi, Amlechi uddamethi, Moringa leave stir fry
Teasel Gourd Stir Fry / Kantola SUbzi
Equipment
- Kadai / wok
Ingredients
- 5 medium sized forest bitter gourd / teasel gourd washed and chopped into small pieces
- 1 teaspoon mustard seeds
- 2 dry red chilies
- 8-10 curry leaves
- A pinch of asafetida
- 1 tablespoon jaggery grated
- 1 marble sized ball tamarind soaked in water to extract pulp
- ½ teaspoon turmeric powder
- 2 teaspoon red chili powder
- 2 tablespoon coconut freshly grated
- To taste salt
- 1 tablespoon oil
Instructions
- Heat a kadai or wok and add oil.
- After oil gets heated, add mustard seeds and cover the lid of the kadai.
- When the mustard seeds start to flutter, lower the heat.
- Open the lid of the kadai and add asafetida, curry leaves and dry red chilies.
- Add chopped kantola and stir well.
- Add ½ cup water and simmer.
- After 10 minutes, stir and add tamarind pulp and jaggery and mix well.
- Add turmeric powder, red chili powder and grated coconut and mix well.
- Simmer for 5 minutes.
- After all water gets absorbed, add salt to taste and switch off the gas.
Video
Notes
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