Kakrol (Kantola / Teasle / Spiny Gourd) Chips

          Shun your normal potato chips and try this unusual kakrol (Kantola / Teasle / Spiny Gourd) chips and relish as appetizers with some kasundi (bottled mustard sauce) or green chutney. It is really yummy and something different. They can also be had as a side dish with dal-chawal for a soul satisfying meal.

• 8-10 kakrol / kantola, sliced
• salt to taste
• 1/4 tsp. turmeric powder
• 1/4 tsp. pepper powder
• 2 tbsp. rice powder
• 1/2 tsp. roasted cumin powder
• oil to deep fry
• 1 tsp. coriander leaves, chopped

          Mix together sliced kakrol with rice powder, all the dry spices and some water. 

          Heat oil in a pan and deep fry them in batches till golden in colour. Drain on a kitchen towel.

          Garnish with coriander leaves and serve as appetizers with kasundi / green chutney. 

Kakrol Bhaja (Kantola / Spiny / 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. So check out the step by step pictorial recipe to prepare it.

• 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 chilies, 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. Sauté 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 kakrol into small cubes.

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

                                 Add chopped kakrol, salt, onion & turmeric powder.

                       Mix well & cook, covered, on a medium flame by stirring at intervals.

                        When done, add remaining mustard oil, coriander leaves & kasundi.

                                  Serve as a side dish with either rice or chapattis.