Spiny gourd (Kantola) ki sabji

Name: Spiny gourd (Kantola) ki sabji
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 grams spinygourd/ kantola/ kakrol; 1 large onion; 1 tbsp of crushed garlic; 3 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; a pinch of asafoetida; 1 tsp turmeric powder; ½ tsp garam masala; 1 tsp red chili powder; 1 tbsp salt; 1/2 tsp coriander powder; 2 tbsp of chopped coriander for garnishing

Monika Jain @monika_jain

#ga4
#spiny gourd

Monika Jain @monika_jain

#ga4
#spiny gourd

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Ingredients

30 mins

2 servings

250 gramsspinygourd/ kantola/ kakrol
1large onion
1 tbsp of crushed garlic
3 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of asafoetida
1 tsp turmeric powder
½ tsp garam masala
1 tsp red chili powder
1 tbsp salt
1/2 tsp coriander powder
2 tbsp of chopped coriander for garnishing

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Steps

30 mins

1

Wash the spine gourds (kantola) well.
Cut open the kantolas and chop them into thin slices. The tender kantolas can be chopped along with theseeds. In case of mature/ripe kantolas, remove the seeds and then chop the gourds. Keep chopped gourds aside.
Chop the onions into thin slices and keep aside.
2

Heat oil in a pan. Add mustard seeds, cumin seeds and asafoetida. Add crushed garlic.
Add chopped onion Saute on low heat till the garlic turns golden in colour.
3

Sprinkle a pinch of salt over the onions and saute on low heat till the onion turns golden in colour.
Next, add chopped kantolas and give a quick mix,
Add turmeric powder and mix.
Cover and cook on low heat till the kantolas become soft, while stirring at regular intervals.
Add red chilli powder, coriander powder, garam masala.
4

Mix well and cook on low heat for few more minutes.
Check the seasoning and add salt if required.
Garnish with chopped coriander leaves.
Serve hot with Chapatis.