Introduction

 

I first encountered Kantola ki Sabji during a family visit to a traditional Punjabi home in Amritsar. The host served this unique vegetable dish, and I was immediately intrigued by its distinctive flavor and texture. Kantola, also known as the Indian tendril gourd or spiny gourd, was something I had never tasted before. The way it was cooked, with an array of spices that enhanced its natural taste, left a lasting impression on me. It quickly became a staple in my own kitchen, reminding me of the warm hospitality and delicious food of that visit.

Since then, I've enjoyed experimenting with different recipes for Kantola ki Sabji, each time discovering new ways to highlight its unique qualities. It’s a humble dish that packs a punch of flavors and is perfect for any meal. Whether paired with rice or roti, this sabji never fails to bring a touch of homey comfort to the table.

 

Ingredients of Kantola Ki Sabji

 

• Mustard oil: 2 tbsp
• Mustard seeds: 1 tsp
• Garlic (chopped): 1 tbsp
• Green chili (chopped): 1 tsp
• Onion (sliced): 3 pcs
• Kantola: 500 gms
• Salt: 1 tsp
• Turmeric powder: ½ tsp
• Red chili powder: 1 tsp
• Coriander powder: 1 tsp
• Water: as required
• Tamarind pulp: ¼ cup
• Coriander (chopped): 1 tbsp

 

Instructions of Kantola Ki Sabji

 

Step 1: Prepare the Kantola

• Wash and Slice: Begin by thoroughly washing the kantola (spiny gourd) to remove any dirt or impurities. Trim the ends and cut them into thin slices. Set the sliced kantola aside.

Step 2: Heat the Mustard Oil

• Heat the Oil: In a heavy-bottomed pan or kadhai, heat mustard oil on medium heat. Let the oil heat until it starts to smoke slightly. This step is essential to reduce the pungency of mustard oil and enhance its flavor in the dish.

Step 3: Tempering with Mustard Seeds

• Add Mustard Seeds: Once the oil is sufficiently hot, reduce the heat to medium and add mustard seeds to the pan. Let them crackle for a few seconds, releasing their sharp aroma. This tempering will give the sabji a traditional flavor.

Step 4: Sauté the Aromatics

• Add Garlic and Chilies: Add the chopped garlic and green chilies to the pan. Sauté until the garlic turns golden brown and the chilies release their heat into the oil. This will infuse the oil with a garlicky, spicy flavor.
• Cook Onions: Add sliced onions to the pan. Cook the onions until they become soft and translucent. This step is crucial as the onions will form the base of the sabji, adding sweetness and depth to the dish.

Step 5: Cook the Kantola

• Add Kantola: Once the onions are nicely softened, add the sliced kantola to the pan. Stir well to combine it with the onions and the aromatic spices. Sauté the kantola for a few minutes, allowing it to get lightly fried in the oil.
• Add Spices: Add salt, turmeric powder, red chili powder, and coriander powder. Mix the spices well with the kantola, ensuring that each piece is coated evenly.

Step 6: Simmer and Finish

• Simmer: Add a little water to the pan to help the kantola cook through. Stir and cover the pan with a lid. Allow the kantola to cook on low to medium heat, stirring occasionally to prevent it from sticking to the bottom of the pan. Let it simmer until the kantola becomes tender but not mushy.
• Add Tamarind Pulp: Once the kantola is cooked to your liking, add tamarind pulp to the pan. The tamarind will add a tangy flavor to the sabji, balancing out the spiciness and richness of the dish. Stir well to mix the tamarind pulp with the other ingredients. Let the sabji cook for a few more minutes, allowing the flavors to meld together and the tamarind to reduce slightly.

Step 7: Final Touch

• Garnish and Serve: Turn off the heat and garnish the sabji with freshly chopped coriander leaves. The coriander adds a bright, fresh note to the dish, enhancing its overall flavor. Serve the Kantola ki Sabji hot with roti or rice.
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About the Recipe

 

Kantola ki Sabji is a flavorful and nutritious dish that features the spiny gourd, a vegetable commonly used in Indian cuisine. This recipe highlights the vegetable’s distinctive taste, which is slightly bitter yet richly flavorful when cooked with the right spices. The preparation involves sautéing the kantola with a blend of spices, which transforms its texture from crunchy to tender and infuses it with aromatic flavors.

This dish is not only a treat for the taste buds but also a great way to include a lesser-known vegetable in your diet. Its preparation is relatively simple, making it an excellent choice for both busy weeknights and leisurely weekend meals. By incorporating kantola into your cooking repertoire, you embrace a traditional ingredient while adding a new twist to your meals.

 

Cooking Tips

 

• Prepping the Kantola: Before cooking, wash and peel the kantola to remove its spines. Slice it thinly to ensure even cooking and to help it absorb the spices better.
• Reducing Bitterness: To lessen the bitterness of the kantola, sprinkle it with a bit of salt and let it sit for about 15 minutes before cooking. This helps draw out some of the bitterness.
• Spice Balance: Adjust the spice levels to suit your taste. Kantola pairs well with both mild and spicy flavors, so feel free to modify the amount of chili or other spices used.
• Sautéing: Cook the kantola over medium heat to allow it to cook thoroughly without burning the spices. Stir occasionally to ensure even cooking.
• Adding Texture: For added texture, consider mixing in some roasted peanuts or cashews just before serving.

 

Pairing Guide

 

Kantola ki Sabji pairs wonderfully with a variety of Indian breads like chapati, paratha, or naan. It also complements steamed rice or jeera rice, balancing the meal with its savory flavors. For a complete meal, serve it alongside a cooling raita or a tangy pickle. As for beverages, a chilled glass of buttermilk or a light, crisp lager can enhance the overall dining experience.

 

Frequently Asked Questions

 

1. What is Kantola? Kantola, also known as spiny gourd or tendril gourd, is a vegetable used in Indian cuisine. It has a unique texture and slightly bitter taste.

2. How do I prepare Kantola for cooking? Wash and peel the kantola to remove the spines. Slice it thinly to ensure even cooking.

3. Is Kantola ki Sabji spicy? The spice level can be adjusted according to your preference. The recipe can be made mild or spicy based on the amount of chili used.

4. Can I use frozen Kantola for this recipe? Fresh kantola is preferable, but if frozen is your only option, ensure it is thoroughly thawed and drained before cooking.

5. How do I reduce the bitterness of Kantola? Sprinkle sliced kantola with salt and let it sit for 15 minutes before cooking. Rinse off the salt to reduce bitterness.

6. What spices are used in Kantola ki Sabji? Common spices include turmeric, cumin, coriander, and chili powder. Adjust these spices to match your taste preferences.

7. Can I add other vegetables to Kantola ki Sabji? Yes, you can add vegetables like potatoes or peas to enhance the dish. Adjust cooking times accordingly.

8. How long does Kantola ki Sabji last in the refrigerator? It can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

9. Can I make Kantola ki Sabji in advance? Yes, it can be made ahead of time and reheated. The flavors may even improve after a day or two.

10. What is the best way to serve Kantola ki Sabji? Serve it hot with chapati, naan, or rice. It can also be enjoyed as a side dish with a cooling raita.