Kantola Subji (spiny gourd)
Experience the tangy, mildly bitter flavor of kantola in this classic Gujarati stir-fry. Packed with spices and nutrition, Kantola Subji is both delicious and beneficial for your health!

1 cup
For 4 people
Difficulty
Average
Taste
Spicy
Health Benefits
Digestive Health: Kantola is high in fiber, aiding in digestion and preventing constipation.
Blood Sugar Control: It helps in maintaining stable blood sugar levels.
Antioxidant Properties: Rich in antioxidants, it helps combat oxidative stress.
Immune Support: The vitamins and minerals in kantola boost the immune system.
Detoxification: Helps in cleansing the liver and removing toxins from the body.
120 kcal
in 123g
Protein:
2g
Fats:
8g
Carbs:
12g
Cholesterol:
0mg
Sodium, Na:
200mg
Potassium, K:
300mg
Kantola Subji, a traditional Gujarati dish, offers a flavorful and nutritious way to enjoy kantola (also known as teasel gourd or spiny gourd). This vegetable is celebrated in Gujarat for its unique taste and health benefits. Ideal as a side dish or light main course, Kantola Subji combines aromatic spices with the tangy and mildly bitter flavor of kantola. Let’s dive into how to prepare this delightful recipe.
Ingredients
4
1 cup Kantola (spiny gourd)
2 tbsp Oil
half cup Onion
1 cup Tomato
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
1 teaspoon Turmeric powder
1 teaspoon Coriander powder
half teaspoon Red chili powder
half teaspoon Garam masala
1 teaspoon Sugar
1 tablespoon Lemon juice
Salt as per taste
2 tbsp Coriander leaves
Tips
To reduce the bitterness, soak kantola slices in saltwater for 30 minutes before cooking.
Directions
Preparation: Wash and slice the kantola into thin rounds. Set aside.
Heating Oil: Heat oil in a pan over medium heat.
Tempering Spices: Add cumin seeds and mustard seeds to the hot oil. Let them splutter.
Sautéing Onions: Add finely chopped onions to the pan. Sauté until they become golden brown.
Adding Tomatoes: Mix in the chopped tomatoes and cook until they are soft and pulpy.
Spice Mix: Add turmeric powder, coriander powder, red chili powder, and garam masala. Stir well to combine.
Cooking Kantola: Add the sliced kantola to the pan. Stir and cook for 10-15 minutes until they are tender.
Final Touches: Add sugar, lemon juice, and salt. Mix well and cook for another 2-3 minutes.
Garnishing: Garnish with fresh cilantro before serving.
Notes
Individuals with allergies to cucurbitaceae family vegetables should avoid kantola.
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