Spiny Gourd (Kakrol) Sabzi

Name: Spiny Gourd (Kakrol) Sabzi
Total time: 1200 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 gms Spiny Gourd (Kakrol); 2 tbsp coconut scraped; 1.5 tbsp mustard paste; 1 tbsp til / sesame or posto/poppy seeds paste; 2 green chillies; 1 dry red chilli; 1/2 tsp kalonji; 3 tbsp mustard oil for cooking; As needed oil for frying spiny gourd; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; To taste salt; 1 tsp sugar

Kumkum Chatterjee @cook_12055532

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#SpinyGourd
Spiny Gourd or Kakrol / Kantola is a tasty green vegetable mostly available during the Monsoon Season. It belongs to the Bitter Gourd family but is not at all bitter.Rather it tastes mildly sweet upon frying. This vegetable is low in calorie and has many health benefits. It can be cooked in various ways.Here it is made in a traditional Bengali style by cooking it in mustard oil with "Shorshe" ( Mustard), Posto or Til paste along with scraped Coconut .It is best served with steamed rice.

Kumkum Chatterjee @cook_12055532

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Ingredients

20 minutes

3 servings

300 gmsSpiny Gourd (Kakrol)
2 tbspcoconut scraped
1.5 tbspmustard paste
1 tbsptil / sesame or posto/poppy seeds paste
2green chillies
1dry red chilli
1/2 tspkalonji
3 tbspmustard oil for cooking
As neededoil for frying spiny gourd
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
To taste salt
1 tspsugar

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Steps

20 minutes

1

Wash and chop both ends of Spiny Gourd. Cut them into semi- thick slices.Smear 1/4 th tsp salt and 1/4 th tsp turmeric. Set aside.Meanwhile coarsely grind or scrape coconut.Soak mustard powder and sesame seeds separately for 20 minutes.
2

Grind mustard and sesame or poppy seeds to a smooth paste with 1 green chilli.
3

Heat oil in a wok and fry Spiny Gourd on high to medium flame till light brown.Drain excess oil.Heat 2 tbsp mustard oil in a pan.Add kalonji and 1 dry red chilli.
4

When they splutter,add the ground paste,scraped coconut,salt and sugar to taste,turmeric and Kashmiri Red Chilli Powder. Toss few minutes and add the fried Spiny Gourd. Stir and add 1/2 cup water and 1 green chilli.
5

Cook till gravy coats the vegetable.Drizzle 1 tbsp mustard oil and lightly toss.Garnish with green and dry red chillies. Serve hot with steamed rice in lunch or dinner.