kantola fry recipe or kakrol fry recipe, how to make kakrol fry recipe |Cooking With Amanda

kantola fry recipe – easy recipe of kantola or kakrol fry with step by step photos.

kantola is a spiny green gourd. its also called as kakrol, kankoda, phagil, phagla and kartole locally in various parts of india. these green gourds with tiny spines, appear during the indian monsoons. they have a slight bitter taste. not bitter like karela or bitter gourd, but a faint bitterness. when cooked, they have a nice soft texture.

kantola or kakrol is often made in various regional indian cuisines. during monsoons, we usually buy them and make this kantola fry, which is my mom's recipe. usually we shallow fry these gourds. but to avoid the extra fat, i have sauteed them in less oil.

the recipe is a four ingredient recipe – kantola, black pepper, turmeric powder and salt. instead of black pepper, red chili powder can also be added.

this kantola fry makes for a good side dish with dal-rice or sambar-rice or rasam-rice.

lets start step by step kakrol fry or kantola fry recipe:

1. thoroughly rinse the kantola in water. drain and then slice them. if the seeds are tough, then remove them. if the seeds are soft or tender, then no need to remove them.

2. add turmeric, black pepper powder.

3. mix the spices with the sliced kantola. cover the bowl and keep for 10 to 12 minutes.

4. heat 2 tbsp oil in a shallow frying pan and add the kantola.

5. stir and saute and let them cook on a low flame. no need to cover the pan. keep on stirring the kantola slices at intervals, so that they there is uniform cooking and browning.

6. when kantola slices are half cooked, add salt.

7. continue to saute till the kantola slices get browned and are slightly crisp. takes about 25 to 30 mins on a low flame.

8. serve the kantola fry hot or warm as a side dish with dal-rice or rasam-rice or with sambar-rice. they also go well with rotis.

if you are looking for similar veggie recipes then do check karela stir fry, bhindi fry, yam/suran stir fry, mushroom roast, fried mix veg and mushroom chilli fry recipe.

kakrol fry or kantola fry recipe below:

kantola fry recipe | kakrol fry recipe

kantola fry - lightly spiced and sauteed slices of spine gourd. makes for a good side dish with dal rice or sambar rice.

Author: dassana

Recipe type: side

Cuisine: western indian

Serves: 2-3

Ingredients (american measuring cup used, 1 cup = 250 ml)

200 gms kakrol/kantola/spine gourd/phagil
½ tsp turmeric powder/haldi
½ tsp black pepper or ½ tsp red chili powder (to make more spicy, increase the black pepper or red chili powder)
2 tbsp oil
salt as required

Instructions

thoroughly rinse the kantola in water. drain and then slice them. if the seeds are tough, then remove them. if the seeds are soft or tender, then no need to remove them.
add turmeric, black pepper powder.
mix the spices with the sliced kantola. cover the bowl and keep for 10 to 12 minutes.
heat 2 tbsp oil in a shallow frying pan and add the kantola.
stir and saute and let them cook on a low flame. no need to cover the pan. keep on stirring the kantola slices at intervals, so that they there is uniform cooking and browning.
when kantola slices are half cooked, add salt.
continue to saute till the kantola slices get browned and are slightly crisp. takes about 25 to 30 mins on a low flame.
serve the kantola fry hot or warm as a side dish with dal rice or rasam-rice or with sambar-rice. they also go well with chapatis.

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