Crisp at the edges and tender through the middle, Kantola Sabji | Kakrol Fry | Spiny Gourd Recipe is a gluten-free, vegan Indian side dish made with simple everyday ingredients in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 200 grams spiny gourd ((spine gourd or teasel gourd or kantola or kakrol or kakora or phagil))
  • ½ teaspoon turmeric powder
  • ½ teaspoon black pepper powder
  • 2 tablespoons oil
  • salt (as required)

Method

Prep Spiny Gourds

  1. Thoroughly rinse the spiny gourds in water using a colander or strainer. Drain all the water.
  2. Trim the top slender stem and discard it. Slice each spine gourd vertically into four pieces.
  3. You do not need to peel the spine gourds.
  4. If the seeds are tough, then remove them. If the seeds are soft or tender, then no need to remove them.
  5. Take all of the sliced spiny gourd in a mixing bowl.
  6. Add turmeric, black pepper powder.
  7. Mix the spices with the sliced spiny gourd. Cover the bowl with lid and keep aside to marinate for 10 to 12 minutes.

Make Kantola Sabji

  1. Heat oil in a shallow frying pan and add all of the marinated kantola slices.
  2. Stir to ix first. Then sauté and let them cook on a low heat. No need to cover the pan.
  3. Keep on stirring the kantola slices at intervals, so that they there is even cooking and browning.
  4. When kantola slices are half cooked, add salt as required.
  5. Continue to sauté till the kantola slices get browned and are slightly crisp. Takes about 20 to 25 mins on a low heat.
  6. Serve the Kantola Sabji hot or warm, garnished with some coriander leaves. Serve as a side dish with dal rice or rasam-rice or with sambar-rice. They also go well with roti or paratha.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.