Tag Archives: Kantola

Kantola & Pumpkin Curry

Kantola & Pumpkin Curry

  • Servings: 2
  • Difficulty: easy
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Kantola & Pumpkin Curry

 

 

 

 

 

 

My love affair with kantola continues as I try to make the most of this elusive vegetable which is nearing the end of its season for this year.

Today’s recipe is another experiment from my kooky kitchen. I wanted to try out kantola paired with another vegetable in a curry (as opposed to a dry version).

Pumpkin came to mind because of its contrasting texture and taste.

The sauce is yoghurt based to give a bit of tarty kick.

I have also thrown in some tomato for good measure to boost the nutritional value of the dish.

opposites attract and, in this case, they make a very delicious pair

Will go equally well with any type of bread or rice. Serve some sliced onions doused in lime juice on the side.

Ingredients

250 Grams kantola

150 Grams pumpkin

2 Large tomato

Head of one large garlic

Small bunch fresh coriander

1/2 Cup tart/strong/sour yoghurt

1 Tablespoon cumin powder

1 Tablespoon coriander powder

1 Teaspoon turmeric powder

1 Teaspoon garam masala powder

1 Tablespoon minced ginger-green chilli paste

1 Teaspoon carom seeds (ajwain)

1 Teaspoon mustard seeds

1 Teaspoon fennel seeds

1 Tablespoon oil

Salt to taste

Method

  1. Wash and dry the kantola.
  2. Depending on their size, either quarter them or slice them.
  3. Wash and cube the pumpkin. I prefer to leave the skin on but you can peel it if you wish.
  4. Wash and roughly chop the tomato.
  5. Peel and slice the garlic along its length.
  6. Chop, wash and dry the coriander.
  7. Heat the oil in a frying pan.
  8. Once it is hot, lower the heat and throw in the mustard seeds followed by the carom and fennel seeds.
  9. Stir around for 30 seconds.
  10. Add the sliced kantola with salt to taste.
  11. Cover and cook for 5 minutes.
  12. In the meantime, whisk the yoghurt and add all the spices: coriander powder, cumin powder, garam masala powder, turmeric powder and paste of ginger-green chilli. Mix well.
  13. Return to the kantola. Uncover the pan and add the pumpkin, tomato and garlic.
  14. Add the spiced yoghurt mix.
  15. Combine everything together, cover and cook for 30 minutes till the vegetables are soft.
  16. Take off the heat and let the curry rest for about 5 minutes.
  17. Uncover, add the coriander leaves, mix and serve.

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Kantola & Arbi

Kantola & Arbi

  • Servings: 2
  • Difficulty: easy
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Kantola & Arbi

 

 

 

 

 

 

 

indulge me my current kantola fetish a bit more my dear kooky readers

Today’s recipe is another made-up one from my kooky repertoire.

I thought of marrying the two seasonal vegetables for a hearty and delicious dish which can be enjoyed hot or cold, with bread or rotis or even on its own.

Arbi, also known as taro root, is full of goodness so even if you are watching your weight, I would urge you not to dismiss it as ordinary carb.

In this recipe, the arbi is first boiled, peeled and sliced before it gets cooked with kantola. I cooked mine in a pressure cooker (three pressures on high). If you prefer, you can cook it in a pan of boiling water. Don’t worry too much about its sticky attribute; once cooked you don’t notice it.

Ingredients

250 Grams kantola

250 Grams arbi

1 + 1 Tablespoon coriander powder

1 + 1 Tablespoon cumin powder

1 + 1 Tablespoon turmeric powder

1 + 1 Tablespoon chilli powder

1 Tablespoon fennel seeds

1-2 Tablespoons sesame seeds

1 Tablespoon cumin seeds

1 Tablespoon mustard seeds

1 Tablespoon oil

Salt to taste

Method

  1. Boil the arbi and once it cools down, peel and slice in rounds of medium thickness.
  2. In one bowl, add 1 tablespoon each of coriander, cumin, chilli and turmeric powder.
  3. Add this powder mix to the boiled, sliced arbi along with a pinch of salt.
  4. Toss so that the powders coat all arbi slices. Cover and set aside.
  5. Wash, dry and remove the top end of kantola.
  6. Cut the vegetable along its length and slice it.
  7. Heat the oil in a wok like pan.
  8. When the oil heats up, add the mustard seeds.
  9. Once they start spluttering, add the cumin, fennel and sesame seeds.
  10. Lower the flame and stir around for 30 seconds.
  11. Next, add the sliced kantola and the remaining powdered spices (1 tablespoon each of coriander, cumin, chilli and turmeric).
  12. Add salt to taste.
  13. Mix well, cover and cook for 20-25 minutes.
  14. Uncover and check for doneness.
  15. Add the sliced arbi coated in spice powders, mix well with the kantola, cover and cook for about 7 to 8 minutes.
  16. Take off the flame and let the cooked vegetables rest for 5 minutes before serving.

Kantola Per Eedu, The Parsi Way/Kantola with Eggs, The Parsi Way

Kantola with Eggs, The Parsi Way

  • Servings: 2
  • Difficulty: easy
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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.

Ingredients

500 Grams kantola

2 Eggs

1 Large onion

2 Tomato

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

Method

  1. 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.
  2. Top and tail the vegetable and slice it along its length.
  3. Peel, wash and slice the onion.
  4. Wash and slice the tomato.
  5. Wash and finely chop the green chilli, if using.
  6. Chop, wash and dry the coriander. Use its stalk if tender.
  7. Heat the oil in a frying pan.
  8. When hot, lower the heat and add the cumin seeds followed by the curry leaves.
  9. Next, add the onion and salt to taste.
  10. Stir, cover and cook for 5 minutes.
  11. Uncover and add the tomato.
  12. Again, cover and cook for 3 to 4 minutes.
  13. Uncover and add the kantola, turmeric powder, coriander powder, cumin powder and either chopped chilli or paste of chilli and ginger.
  14. Add more salt if necessary.
  15. Mix thoroughly, cover and cook for 20 minutes.
  16. Once the time is up, take the lid off and check for doneness.
  17. If you feel that the kantola is cooked, add the chopped coriander and mix well.
  18. Now, break the eggs over the vegetables, cover and cook for 5 minutes.
  19. Take the pan off the heat and let it sit for 5 more minutes so that the eggs cook some more in the steam.
  20. Enjoy hot.

Kantola/Spiny Gourd/Teasle Gourd

Kantola/Spiny Gourd/Teasle Gourd

  • Servings: 1-2
  • Difficulty: easy
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Kantola Nu Shaak

 

 

 

 

 

Kantola is a small, oval-shaped vegetable very similar to karela (bitter gourd).  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.

In the UK and other parts of the world where Indian grocery shops abound, this vegetable can be found in the frozen aisle.

a real (albeit, rare) treat

Kantola is very low in calories (17 calories per 100 grams) and has numerous health benefits including dietary fibre, antioxidants, minerals and vitamins.

KantolaThe way my mum makes kantola is super yummy; the following is recreated from my memory and it is very close to how she makes it.

Enjoy with some roti and salad for a simple and delicious meal.

Ingredients

500 Grams kantola

1-2 Tablespoons coriander powder

1-2 Teaspoons cumin powder

1-2 Teaspoons chilli powder

1-2 Teaspoons Turmeric powder

1 Teaspoon asafoetida

1-2 Tablespoons oil

Salt to taste

Method

  1. Wash the kantola and either leave them in a colander for about half hour or dry them on a kitchen towel.
  2. Top, tail and halve them and finely slice them along their length.
  3. In a small bowl, mix the salt, coriander, cumin, chilli and turmeric powders.
  4. Heat the oil in a pan with tight fitting lid.
  5. Once the oil is hot, reduce heat and add the asafoetida followed by the spice powders.
  6. Stir for about 10 to 15 seconds and add the sliced kantola.
  7. Mix well so that the kantola is thoroughly coated with the spice mix.
  8. Cover and cook for about 25 minutes.
  9. Uncover and check for doneness. Also check for taste and add more of the coriander and/or cumin powder if you feel the need.
  10. Cover and cook for further 5-7 minutes.
  11. Take the pan off the stove and let the cooked vegetable be for a few minutes before serving.