Featured post

Thursday, 3 September 2015

Kakrol Bhaja (Kantola / Teasel Gourd Stir Fry - Bengali Cuisine)


          Kakrol which is a Bengali term is nothing but Teasel Gourd or Spine Gourd in English and Kantola in Hindi language. It is not commonly seen in the markets or relished by people. But it is a very popular side dish in most Bengali household, where it is generally just stir fried on its own or along with potato. They can be had either with rice or chapatti. 





  • 6-7 kakrol (Teasel gourd), chopped into small pieces
  • 2 tbsp. mustard oil + 1 tsp. oil
  • 1 tsp. kalonji (nigella seeds)
  • 2-3 dry red chikies, broken
  • 1 tsp garlic, chopped
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 onion, chopped
  • 1 tbsp. kasundi / mustard paste
  • handful of coriander leaves, chopped





          Heat 2 tbsp. oil and temper with kalonji, garlic and dry red chilies. Saute for a few seconds. Add the chopped kakrol, salt, onion and turmeric powder.

          Mix well and cover. Cook on a medium flame by stirring at intervals till they turns soft. When done, add the remaining mustard oil, coriander leaves and kasundi.

          Stir well and switch off the flame. Keep it covered for 5 minutes. Serve as a side dish with either rice or chapattis.






                                 Chop the kakrol into small cubes.



                        Heat 2 tbsp. oil and temper with kalonji, garlic and dry red chilies. 
                        Saute for a few seconds. 



                                Add the chopped kakrol, salt, onion and turmeric powder.



                        Mix well and cover. Cook on a medium flame by stirring at intervals
                        till they turns soft. 



                       When done, add the remaining mustard oil, coriander leaves and 
                        kasundi.



                                Serve as a side dish with either rice or chapattis.







Related Posts Plugin for WordPress, Blogger...