Kantola is a winter vegetable. It is also called Kankoda or Kakrol in some regions. It has a mild bitter taste. It resembles little Bitter Gourds (Gimiki Pavakkai). The dish which we will make here will go very well with Rasam Rice, Dal Rice and Sambar Rice etc.
Kantola (Spiny Gourd) – 250 Gms (Washed and cut into small pieces)
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Green Chillies slitted – 2
Curry Leaves – from 1 twig
Large Onion – 1 (finely chopped)
Turmeric Powder – 1 pinch
Salt – to suit taste
Grated Coconut – 3 tbsp
Heat the Oil in a pan. Crackle the Mustard Seeds. Add Urad Dal. Let the Dal turns pink. Add the chopped Onion, Curry Leaves, sliced Green Chilies. Sauté those till the Onion turn translucent.
Add the finely chopped Spiny Gourd, Salt and the Turmeric Powder. Stir cook for 3 to 4 minutes. Sprinkle 2 to 3 tsp of water and mix well. Cover the pan with a lid and simmer for 5 to 6 minutes in low to medium flame till the vegetable is done.
Add the grated Coconut.
Mix well and continue cooking for a minute.
The healthy and tasty Kantola Poriyal is ready for serving.