Kantola with Eggs, The Parsi Way
it’s raining kantola in my kooky kitchen at the moment
Following on from my mum’s recipe for this short-seasoned vegetable, today I am sharing with you an absolutely delicious version which I got from my friend Meher.
A couple of months back, Meher had taken me to see her mum who was just back home following a hospital stay. Mum’s lunch menu was Parsi style karela per eedu (bitter gourd with eggs). I was intrigued by this dish and guess it must have been hibernating at the back of my mind because when I was thinking of a different variation for kantola, I immediately thought of Meher’s mum’s lunch.
I got in touch with Meher who shared the following recipe with me.
Parsis love their eggs and they are happy to cook it on almost anything. Meher’s husband Percy told me that he even enjoys breaking a couple of eggs on potato straws (wafers/chips)!
If you like eggs and if you like kantola, I would highly recommend today’s recipe. The combination totally works.
If you intend to try this in your kitchen, don’t skip the fresh coriander because it freshly enhances the taste of the final dish. Also, according o Meher, the end result has to look green so use fresh green chilli instead of chilli powder.
Enjoy with any type of bread.
Another recipe for keeps.
500 Grams kantola
1 Large onion
10-15 Fresh curry leaves
Small bunch fresh coriander
2-3 Green chilli or 1 – 2 teaspoons paste of ginger and green chilli
1 Teaspoon turmeric powder
1 Tablespoon coriander powder
1 Tablespoon cumin powder
1 Teaspoon whole cumin
1 Tablespoon oil
Salt to taste
- Wash and dry the kantola. You can either leave them in a colander for the water to drain or dry them on a kitchen towel.
- Top and tail the vegetable and slice it along its length.
- Peel, wash and slice the onion.
- Wash and slice the tomato.
- Wash and finely chop the green chilli, if using.
- Chop, wash and dry the coriander. Use its stalk if tender.
- Heat the oil in a frying pan.
- When hot, lower the heat and add the cumin seeds followed by the curry leaves.
- Next, add the onion and salt to taste.
- Stir, cover and cook for 5 minutes.
- Uncover and add the tomato.
- Again, cover and cook for 3 to 4 minutes.
- Uncover and add the kantola, turmeric powder, coriander powder, cumin powder and either chopped chilli or paste of chilli and ginger.
- Add more salt if necessary.
- Mix thoroughly, cover and cook for 20 minutes.
- Once the time is up, take the lid off and check for doneness.
- If you feel that the kantola is cooked, add the chopped coriander and mix well.
- Now, break the eggs over the vegetables, cover and cook for 5 minutes.
- Take the pan off the heat and let it sit for 5 more minutes so that the eggs cook some more in the steam.
- Enjoy hot.