kantola fry recipe, easy kakrol fry recipe | kakora fry recipe | spine gourd fry

kantola fry recipe with step by step photos – lightly spiced and sauteed slices of spine gourd (kakora). this is easy recipe of kantola or kakrol fry and makes for a good side dish with dal rice or sambar rice.

kantola fry

kantola is a spiny green gourd. its also called as kakrol, kakorakankoda, phagil, phagla and kartole locally in various parts of india. these green gourds with tiny spines, appear during the indian monsoons. they have a slight bitter taste. not bitter like karela or bitter gourd, but a faint bitterness. when cooked, they have a nice soft texture.

kantola or kakrol is often made in various regional indian cuisines. during monsoons, we usually buy them and make this kantola fry, which is my mom’s recipe. usually we shallow fry these gourds. but to avoid the extra fat, i have sauteed them in less oil.

kantola spine gourd kakrol

the recipe is a four ingredient recipe – kantola, black pepper, turmeric powder and salt. instead of black pepper, red chili powder can also be added.

this kantola fry makes for a good side dish with dal-rice or sambar-rice or rasam-rice.

if you are looking for similar veggie recipes then do check:

kantola fry recipe

4.5 from 2 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:25 mins
Total Time:40 mins
Course:side dish
Cuisine:indian
Servings (change the number to scale):2 to 3
kantola fry recipe, kakrol fry recipe, kakora fry recipe
kantola fry or kakrol fry are lightly spiced and sautéed slices of spine gourd. makes for a good side dish with dal rice or sambar rice or curd rice.
(1 CUP = 250 ML)

INGREDIENTS

  • 200 grams kantola (spine gourd or phagil or kakrol or kakora)
  • ½ teaspoon turmeric powder (haldi powder)
  • ½ teaspoon black pepper powder (kali mirch powder) Or ½ teaspoon red chili powder (lal mirch powder) - (to make more spicy, increase the black pepper powder or red chili powder)
  • 2 tablespoon oil
  • salt as required

INSTRUCTIONS

  • thoroughly rinse the kantola in water. drain and then slice them. if the seeds are tough, then remove them. if the seeds are soft or tender, then no need to remove them.
  • add turmeric, black pepper powder.
  • mix the spices with the sliced kantola. cover the bowl and keep for 10 to 12 minutes.
  • heat 2 tbsp oil in a shallow frying pan and add the kantola.
  • stir and saute and let them cook on a low flame. no need to cover the pan. keep on stirring the kantola slices at intervals, so that they there is uniform cooking and browning.
  • when kantola slices are half cooked, add salt.
  • continue to saute till the kantola slices get browned and are slightly crisp. takes about 25 to 30 mins on a low flame.
  • serve the kantola fry hot or warm as a side dish with dal rice or rasam-rice or with sambar-rice. they also go well with chapatis.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

step by step kakora fry or kantola fry recipe:

1. thoroughly rinse the kantola in water. drain and then slice them. if the seeds are tough, then remove them. if the seeds are soft or tender, then no need to remove them.

rinse the kantola in water

2. add turmeric, black pepper powder.

add spices to kantola or kakrol

3. mix the spices with the sliced kantola. cover the bowl and keep for 10 to 12 minutes.

mix spices with sliced kantola

4. heat 2 tbsp oil in a shallow frying pan and add the kantola.

frying the kantola

5. stir and saute and let them cook on a low flame. no need to cover the pan. keep on stirring the kantola slices at intervals, so that they there is uniform cooking and browning.

sauting kantola

6. when kantola slices are half cooked, add salt.

stir frying kantola

7. continue to saute till the kantola slices get browned and are slightly crisp. takes about 25 to 30 mins on a low flame.

fried kantola, fried kakrol

8. serve the kantola fry hot or warm as a side dish with dal-rice or rasam-rice or with sambar-rice. kakora fry also go well with rotis.

kantola fry recipe

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

7 comments/reviews

  1. I got kantola for the first time on a whim. Yours is the best recipe available on internet. So simple and tastes wholesome. I am forever going to cook kakore this way only. Thank you.

    • thanks a lot nupur for this awesome feedback. so glad to read it. this is the simplest recipe of kantola fry and not complicated.
      welcome and happy cooking.

  2. Hi…. this is it..!! My favorite sabzi… but never knew the perfect recipe. My mother in law use to first fry it and i could hardly find any difference in kantola and karela sabzi taste.. now i will cook this one… thanks dassana….thanks a lot

  3. Tried it now…..first time I am buying this veg…..my mom told her aunty used to make phagil fry using rawa and red chilli powder dusted gsb style

    • we usually buy in this season. sometimes i just shallow fry and sometimes cook with this method. i will try with the raw and red chili powder, gsb style 🙂