Kantola Sabji Kakrol Fry Spiny Gourd Recipe

About Spiny Gourd

Spiny Gourd as the name refers to this variety of gourd is a small green gourd with tiny spines. It is also called Teasel Gourd in English. It is also referred to as Kakrol, Kakora, Kartoli, Kankada, Kankoda, Phagil, Phagla, Boda Kakarakaya and Kartole locally in various parts of India. These green gourds with tiny and small spines, appear during the Indian monsoons. They have a slight bitter taste. Not bitter like Karela – 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 sautéed them in less oil. You can check in the photo below how the spiny gourds look, if you have never seen them before. They are a seasonal vegetable that are easily available during the rainy season in India.

About Kantola Sabji

The Kantola Sabji recipe is a four ingredient recipe and is made with spine gourd, black pepper, turmeric powder and salt. Instead of black pepper, red chili powder can also be added. It is simple and easy to make. The chopped spiny gourd slices are marinated with the spices and seasonings first for 10 to 12 minutes. Later sautéed until tender and soft. Instead of sautéing, you can also opt to shallow fry them. This will make them have a crispy texture. You can also add some rice flour or gram flour to enhance the crispiness.
This Kantola ki Sabji makes for a good side dish with dal-rice or sambar-rice or rasam-rice. You can even pair with flat breads like roti, phulka or paratha.

How to make Kantola Sabji

1. Thoroughly rinse 200 grams of spine gourds in water. Drain the water. Trim and discard the upper slender and thin stem and then slice vertically into four parts each of the spiny gourd. You do not need to peel the spine gourds. If the seeds are tough, then remove them. If the seeds are soft or tender, then no need to remove them. Collect the sliced spine gourds in a mixing bowl.
2. Add ½ teaspoon turmeric powder and ½ teaspoon black pepper powder on the sliced spiny gourds in the bowl.
3. Mix the ground spices evenly with the sliced kantola. Cover the bowl and set aside to marinate for 10 to 12 minutes.
4. Later heat 2 tablespoons oil in a shallow frying pan and add the kantola slices.
5. First stir to mix. Sauté and let them cook on a low heat. No need to cover the pan. Keep on stirring the kantola slices at intervals, so that they there is even cooking and browning.
6. When the kantola slices are half cooked, add salt as required. 7. Continue to sauté till the kantola slices get browned and are slightly crisp. Takes about 20 to 25 mins on a low heat. If you want to cook them faster, you can cover the pan with lid. But here you will have to take care that the kantola does not get too much browned or burnt, so you have to open the lid many times to check. If you prefer a slightly sour taste, feel free to add some dry mango powder (amchur). You can also drizzle some lemon juice on the kakrol sabji while serving.
7. Serve the Kantola Sabji hot or warm as a side dish with dal-rice or with your everyday Indian meals. This Spiny Gourd Recipe also pairs well with roti or paratha. You can opt to sprinkle some chopped coriander leaves while serving. If you are looking for similar Veggie recipes then do check:

Kakarakaya fryOkra fryVazhakkai fryBegun bhajaMushroom fry

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kantola Sabji recipe from the archives first published on August 2014 has been republished and updated in January 2023.

title: “Kantola Sabji Kakrol Fry Spiny Gourd Recipe” ShowToc: true date: “2024-09-17” author: “Sandra Boughton”

About Spiny Gourd

Spiny Gourd as the name refers to this variety of gourd is a small green gourd with tiny spines. It is also called Teasel Gourd in English. It is also referred to as Kakrol, Kakora, Kartoli, Kankada, Kankoda, Phagil, Phagla, Boda Kakarakaya and Kartole locally in various parts of India. These green gourds with tiny and small spines, appear during the Indian monsoons. They have a slight bitter taste. Not bitter like Karela – 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 sautéed them in less oil. You can check in the photo below how the spiny gourds look, if you have never seen them before. They are a seasonal vegetable that are easily available during the rainy season in India.

About Kantola Sabji

The Kantola Sabji recipe is a four ingredient recipe and is made with spine gourd, black pepper, turmeric powder and salt. Instead of black pepper, red chili powder can also be added. It is simple and easy to make. The chopped spiny gourd slices are marinated with the spices and seasonings first for 10 to 12 minutes. Later sautéed until tender and soft. Instead of sautéing, you can also opt to shallow fry them. This will make them have a crispy texture. You can also add some rice flour or gram flour to enhance the crispiness.
This Kantola ki Sabji makes for a good side dish with dal-rice or sambar-rice or rasam-rice. You can even pair with flat breads like roti, phulka or paratha.

How to make Kantola Sabji

1. Thoroughly rinse 200 grams of spine gourds in water. Drain the water. Trim and discard the upper slender and thin stem and then slice vertically into four parts each of the spiny gourd. You do not need to peel the spine gourds. If the seeds are tough, then remove them. If the seeds are soft or tender, then no need to remove them. Collect the sliced spine gourds in a mixing bowl.
2. Add ½ teaspoon turmeric powder and ½ teaspoon black pepper powder on the sliced spiny gourds in the bowl.
3. Mix the ground spices evenly with the sliced kantola. Cover the bowl and set aside to marinate for 10 to 12 minutes.
4. Later heat 2 tablespoons oil in a shallow frying pan and add the kantola slices.
5. First stir to mix. Sauté and let them cook on a low heat. No need to cover the pan. Keep on stirring the kantola slices at intervals, so that they there is even cooking and browning.
6. When the kantola slices are half cooked, add salt as required. 7. Continue to sauté till the kantola slices get browned and are slightly crisp. Takes about 20 to 25 mins on a low heat. If you want to cook them faster, you can cover the pan with lid. But here you will have to take care that the kantola does not get too much browned or burnt, so you have to open the lid many times to check. If you prefer a slightly sour taste, feel free to add some dry mango powder (amchur). You can also drizzle some lemon juice on the kakrol sabji while serving.
7. Serve the Kantola Sabji hot or warm as a side dish with dal-rice or with your everyday Indian meals. This Spiny Gourd Recipe also pairs well with roti or paratha. You can opt to sprinkle some chopped coriander leaves while serving. If you are looking for similar Veggie recipes then do check:

Kakarakaya fryOkra fryVazhakkai fryBegun bhajaMushroom fry

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Kantola Sabji recipe from the archives first published on August 2014 has been republished and updated in January 2023.