Spine gourd vegetable

Name: Spine gourd vegetable
Total time: 900 s
Yield: 2 people
Cuisine: Indian
Ingredients: 250 gm Spine gourd; 3 tbsp oil; 6-7 Curry leaves; 1 tsp rai-cumin seeds; 1/4 tsp asafoetida; 1/2 tsp Turmeric powder; 1 tsp Red chilli powder; 1 tsp Coriander powder; Tast to salt; leaves Some Chopped Fresh coriander

Ankita Tank Parmar @cook_880

gujarat

#goldenapron23
#week7
Spine gourd is called kantola in Hindi, gujarati and it is famously used to make different kinds of subzis in the Northern parts of India. Spiny gourds are a rich source of proteins and iron and are low on calories.

Ankita Tank Parmar @cook_880

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Ingredients

15 minutes

2 people

250 gmSpine gourd
3 tbspoil
6-7Curry leaves
1 tsprai-cumin seeds
1/4 tspasafoetida
1/2 tspTurmeric powder
1 tspRed chilli powder
1 tspCoriander powder
Tast to salt
leavesSome Chopped Fresh coriander

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Steps

15 minutes

1

First, wash the Spine gourd well and cut the stem into long slits.
2

Now heat oil in a pan, when the oil heats up, add rai-cumin, asafoetida and curry leaves and add the chopped Spine gourd (kantola). Mix well, add salt, stir again and cover and cook on low heat for five minutes.
3

Now when the vegetables are cooked, add all the dry spices, mix well and fry for two minutes. Sprinkle coriander and switch off the gas.
4

Transfer the vegetables to a serving bowl and serve hot.