KARTULYACHI BHAJI/ KANTOLA MASALA CURRY

Kakora / Kantola is also known as Jangli Karela/ Teasle Gourd. Some may know it is as kekrol. Bhat korola or some other name. It is one of my rare seasonal favourite curry recipe which is very tasty and delicious. Kakora is available in the market during rainy season across most parts of India. Kakora tastes not only delicious but very nutritious and healthy also. It is said to possess many medicinal values and is a good source of dietary fibre, minerals, vitamins, anti-oxidants and folates [good for pregnant women]. It even helps to reduce blood sugar level in diabetic patients, reduces chances of cancer, reduces kidney stones, improves skin glow.

It keeps your stomach in good shape during the monsoons by reducing the infections caused and controlling constipation. Lutein present in this vegetable helps in prevention of various eye diseases, cardiovascular dieases and even cancer. Aids in recovering from cough, fevers and body pains. It comes in smaller as well as bigger size but select the smaller ones and dark green in colour, as they are tender and not bitter.  I have already shared few recipes on my blog earlier.

INGREDIENTS:

10-15 Kartule/ Kantola/ Kakora

½ teaspoon Turmeric Powder

2 teaspoon Red Chilli Powder

2 teaspoon Coriander Powder

2 tablespoon Onion, coconut, ginger, garlic paste

1 Tomato, chopped

Salt as needed

2 tablespoon Oil

METHOD:

STEP 1 – Wash kantola and slice them vertically. Remove the hardened seeds if any.

STEP 2 – Heat oil in a kadai, add kantola in batches and fry them.

STEP 3 – Remove and keep aside.

STEP 4 – Now in the same kadai oil, add onion-coconut paste and roast for 1 minute.

STEP 5 – Add spice powders and mix well and roast for few seconds.

STEP 6 – Add chopped tomato and cook till it get mushy.

STEP 7 – Then add sufficient water, add salt, mix it and

 let it come to boil.

STEP 8 – Now at this stage, add fried kantola, mix it well.

STEP 9 – Simmer and cook for 5-7 minutes or until kantola cooked properly and becomes little soft.

STEP 10 – Switch off the heat, garnish with chopped coriander and ready to serve.

You can serve it with roti/ chapatti or dal-chawal as a side dish and relish.