Kantole Chi Bhaaji is a delicious vegetable made using Teasle Gourd/Spine Gourd/Kantole. This vegetable is available across many parts of India during monsoons. It has a lot of nutritional benefits and hence should be consumed when available.
In India, we might find various regional recipes of the Teasle gourd. Even the name differs as per the regional language, for e.g. In Marathi language it is Kantole, in Hindi language it is Kakoda or Paroda, in Gujarati language it is Kantola, etc.
Teasle Gourds are slightly bitter in taste and hence the recipes, then from whichever region, probably have a way to reduce it’s bitterness. Again it is advisable to buy tender Teasle Gourds if possible (like the ones I have used here), as they cook faster, turn softer and taste a bit better than the mature ones.
In the recipe here, it is the use of lots of onions and fresh coconut in a combination with some basic aromatic spices, which helps do away with the bitterness of the gourds and give it an absolutely delicious flavour!
To know about The Health Benefits Of Teasle Gourd/Kantole, click on the link below which I have sourced from the net….
For some more delicious and traditional dishes, do take a look at the following recipes too….
- Chawli Chi Paale Bhaaji (Green Amaranth Leaves Stir Fry Vegetable)
- Methi Chi Bhaaji (Fenugreek Leaves Stir Fry Vegetable)
- Korala Vaalaachi Bhaaji
- Farasbi Chi Bhaaji
- Aluchi Paatal Bhaaji
- Alucha Phatphata
- Hrushi Chi Bhaaji
- Bhendi Chi Bhaaji
- Beetroot Bhaaji
- Shevgyaachya Shengaanchi Rassa Bhaaji
- Shevgyaachya Shengaanchi Bhaaji
Prep Time : 40 min
Cooking Time : 30 min
Serves : 4
Cup Used :200 ml
- 400 gm Teasle Gourds (Spiny Gourds/Kantole/Kakoda/Paroda/Kantola)
- 5 Medium Onions…. Thinly sliced
- 1/2 tsp Turmeric Powder
- 1 1/2 tsp Red Chilli Powder…. To be adjusted as per preference
- 2 tsp Corriander Seeds Powder
- 1 tsp Cumin Seeds Powder
- 1/4 cup Fresh Grated/Shredded Coconut
- Salt To Taste
- 4 tbs Oil
- To make Kantole Chi Bhaaji, rinse well the Teasle gourds and drain.
- Scrape off it’s outer peel lightly with a knife or scraper.
- Rinse the gourds once again and drain.
- Next, heat a pan and add oil to it. When it heats up, add the sliced onions and cook till they turn translucent.
- Add the turmeric powder and mix well. Cook further for 2-3 minutes.
- Add the sliced gourds, a little salt and stir well.
- Cover and cook on low heat till the gourds are soft.
- Add in the red chilli powder, corriander and cumin powders and some more salt to taste.
- Mix well and cover and cook further for 4-5 minutes.
- Garnish with fresh grated coconut and switch off the flame.
- Serve this delicious Kantole Chi Bhaaji with phulkas or with some steaming hot rice and Varan!
- Do serve some delicious Kothimbir Vadi and Sukki Lasni Chatni as an accompaniment!