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Kantola Nu Shaak

Kantola Nu Shaak

Kantola Nu Shaak is very popular seasonal stir-fried veggie in Gujarati cuisine. Kantola Nu Shaak is made with sliced kantola, onion, garlic and spices. Kantola Nu Shaak is very easy to make with simple ingredients and very quick to prepare. Perfect side dish for any Indian meal, mostly served with phulka roti or dal chawal or Thepla.

Kantola or Kankoda or Kakrol is a small, oval-shaped vegetable very similar to karela/bitter gourd but less bitter compared to karela. Spiky on the outside and seedy on the inside, it is considered a delicacy in certain parts of India where it is available only during the monsoon season.

Kantola Nu Shaak

Kantola commonly known as spiny gourd or spine gourd and known as bristly balsam pear, prickly carolaho, teasle gourd. Kantola, is a species of flowering plant in the gourd family. It is used as a vegetable in all regions of India and some parts in South Asia. It has commercial importance and is exported and used locally. The fruits are cooked with spices or stir fried.

Teasle gourd or Kantola is available across most parts of India during monsoons. Some may know it is as kekrol, kakrol, Bhat Korola, Kartoli or some other name, but one cannot deny the health benefits of this vegetable. It belongs to the bitter gourd family but is not as bitter in taste even with the skin on.

Kantola Nu Shaak

Ingredients:
• 500grms Kantola/Teasle Gourd
• 1 Medium Sized Onion
• 3-4 Cloves of Garlic
• 1-2 tbsp Oil
• ½ tsp Cumin Seeds
• ¼ tsp Mustard Seeds
• Pinch of Hing
• 1-2 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• 1 tsp Amchoor Powder
• Salt
• 1 tsp Sugar (Opt.)

Method:
1. Wash and clean Kantola and trim top pointy part, then slice each kantola length wise into 4 pieces. Chop onion into thin slices and keep aside.
2. Heat the oil in kadhai. Once heat enough, add cumin and mustard seeds. Once start crakling, add pinch of hing, then add garlic and stir it till golden.
3. Now add sliced onion and stir it for a mins, then add sliced kantola and mix it.
4. Add turmeric, red chili powder, coriander powder, salt, stir it, cover it and cook for 10-15 mins on medium flame. Check in between and stir it.
5. Once cooked, add amchoor powder, sugar and stir it again for a minute and switch of the flame.
6. Kantola Nu Shaak is ready, serve with rotli, dal bhaat or Thepla.

Tips:
• You can skip amchoor powder if you want.
• If want to make it Jain by skipping onion and garlic, and just make it with spices.

Kantola Nu shShaakaak
 
Print
Kantola Nu Shaak is very popular seasonal stir-fried veggie in Gujarati cuisine. It is made with sliced kantola, onion, garlic and spices. It is very easy to make with simple ingredients and very quick to prepare. Perfect side dish for any Indian meal, mostly served with phulka roti or dal chawal or Thepla.
Author: Binjal Pandya
Recipe type: Side Dish
Cuisine: Indian
Ingredients
  • 500grms Kantola/Teasle Gourd
  • 1 Medium Sized Onion
  • 3-4 Cloves of Garlic
  • 1-2 tbsp Oil
  • ½ tsp Cumin Seeds
  • ¼ tsp Mustard Seeds
  • Pinch of Hing
  • 1-2 tsp Red Chili Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Amchoor Powder
  • Salt
  • 1 tsp Sugar (Opt.)
Instructions
  1. Wash and clean Kantola and trim top pointy part, then slice each kantola length wise into 4 pieces. Chop onion into thin slices and keep aside.
  2. Heat the oil in kadhai. Once heat enough, add cumin and mustard seeds. Once start crakling, add pinch of hing, then add garlic and stir it till golden.
  3. Now add sliced onion and stir it for a mins, then add sliced kantola and mix it.
  4. Add turmeric, red chili powder, coriander powder, salt, stir it, cover it and cook for 10-15 mins on medium flame. Check in between and stir it.
  5. Once cooked, add amchoor powder, sugar and stir it again for a minute and switch of the flame.
  6. Kantola Nu Shaak is ready, serve with rotli, dal bhaat or Thepla.
Notes
You can skip amchoor powder if you want.
• If want to make it Jain by skipping onion and garlic, and just make it with spices.
3.5.3251
Kantola Nu Shaak was last modified: August 8th, 2019 by Binjal's VEG Kitchen

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08/08/2019   Binjal's VEG Kitchen
  Quick Recipes, Sabji & Curry     easy, gluten free, green, indian, low fat, one pot, quick, sabji, shallow fry, side dish, vegan
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Happy Makar Sankranti/ Utrayan/Pongal/Lohri to tho Happy Makar Sankranti/ Utrayan/Pongal/Lohri to those who all are celebrating 💕✨
Til Mungfali Ke Laddu is very famous during wintertime specially in festival like Makar Sankranti and Lohri. Til Mungfali Ke is incredibly delicious, healthy and very easy to make. Til Mungfali Ke Laddu takes less than 30 mins to prepare. Til Mungfali Ke Laddu is prepared with sesame seeds, peanut, coconut and jaggery syrup. These laddus are very popular in Maharashtra and Gujarat.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/til-mungfali-ke-laddu/.
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@binjalsvegkitchen #binjalsvegkitchen 
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#indianfoodstories #indianfood #indianfoodbloggers #indianphotographers #indiancuisine #indianfoodlovers #indianfoodstories #indianfestival #makarsankranti #lohri #indiansweets #indiandessert #foodtalkindia #northindianfood #tasteofhome #tasteofindia #mumbaifood #delhifood #mumbaifoodie #delhifoodie #laddoo #laddu #gajak #desifood #dessertsofinstagram #eattheworld #eatingfortheinsta #madefromscratch #energyballs
Surti Undhiyu aka Gujarati Undhiyu, is a winter de Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This recipe is very popular in Surat, Gujarat. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.
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Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/surti-undhiyu-recipe-gujarati-undhiyu/ 
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@binjalsvegkitchen #binjalsvegkitchen 
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#indianfood #indianfoodie #indianfoodbloggers #instafood #foodstagram #foodtalkindia #mumbaifoodie #mumbaifood #suratfood #undhiyu #makarsankranti #gujaratifood #gujjufood #delhifoodie #delhifood #streetfood #streetfoodindia #northindianfood #tasteofhome #tasteofindia #desifood #desikhana #gharkakhana #madefromscratch #eatingfortheinsta #eattherainbow #eattheworld #winterfood
Makar Sankranti is on the way! . Til Chikki also c Makar Sankranti is on the way!
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Til Chikki also called Til Gajak or Tilgul. .
It is favorable during winter because of its health benefits. It is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra. This crunchy brittle, Til Chikki is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.
Til Chikki is made up of Sesame Seeds and Jaggery, so it is healthy too. Jaggery is a rich source of iron and protein. Sesame seeds are also healthy due to their nutritional content, including vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.
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Recipe on my blog please check blog link in my profile!!
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http://www.binjalsvegkitchen.com/til-chikki-til-gajak-tilgul/
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 #indiansweets #indiandessert #desserttable #mumbaifoodie #delhifoodie #mumbaifood #delhifood #foodstagram #chikki #makarsankranti #dessertsofinstagram  #desi_diaries  #foodblogfeed #indianfoodstories #desikhana #winterfood #gajak #foodtalkindia #northindianfood #indiancuisine #tasteofindia #indianfood #desifood #mumbai_igers
Bathua Muthia or Gujarati Cheelia/Chilia also call Bathua Muthia or Gujarati Cheelia/Chilia also called cheel ni bhaji na Muthia, most popular healthy breakfast/snack during winter season in rural Gujarat specially in central and south Gujarat.  Bathua Muthia/ cheelia made using assorted flours and chopped fresh green bathua leaves and spices, steamed and then stir fried.  This is forgotten healthy breakfast dish, but if you are familiar with curries like Chokha Methi nu shaak, Cheel ni Bhaji/Bathua kadhi then you obviously know about this dish.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/bathua-muthia-or-gujarati-cheelia/
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