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Friday, July 7, 2017

Kurkure Kakrol Bhaja (Crispy Teasel Gourd Fry) ~ A Monsoon Delicacy

Teasle gourd or Kantola or spiny Gourd is available across most parts of India during monsoons. It has tiny spines all over its body and that is why it has got its name as “Spiny Gourd”. Some may know it as kekrol, kakrol, bhat korola, kartoli or some other names, but one cannot deny the health benefits of this vegetable. It belongs to the bitter gourd family but is not as bitter in taste even with the skin on. It keeps your stomach in good shape during the monsoons.

Kantola is a great health food as it is rich in proteins and iron and is low on calorie. It contains only 17cal/100g. It’s high in fiber and anti-oxidants and thus very useful for easy digestion. It keeps your stomach in good shape during the monsoons by reducing the infections caused and controlling constipation. The phytochemicals present in Kantola or teasle gourd help in promoting the health. The high phenolic content of Kantola makes it a very good antioxidant and promotes cleansing of the body. Carotenoids like Lutein present in this vegetable helps in prevention of various eye diseases, cardiovascular diseases and even cancers.

All plants of the Momordica or bitter gourd family are very effective in controlling diabetes. Hence, this vegetable helps in lowering blood sugar and controlling diabetes.  Since Kantola is mostly available during monsoons, it must be used regularly to keep seasonal cough, cold and other allergies away. It exhibits anti-allergen and analgesic properties that provide relief from cough and cold and also prevent it.   [Info. source :]

In Bengal, Kakrol as we call it, is a beloved vegetable by all because it is very delicious in taste. There are many delicacies which are prepared with this vegetable. Today I'm sharing the simplest one. I'll share more in future. Today's recipe is called, " Kurkure Kalrol Bhaja" where kurkure means crispy and Bhaja means fried, so it is crispy fried teasel gourd with a tempering of poppy seed and dry red chilli, which gives it the awesome taste. Let's move on to the recipe....

You Need :
Kakrol/Kantola : 6-7 pcs.
Poppy seeds : 1 heaped tblsp.
Dry red Chilli(whole) : 1
Green Chilli : 2, slitted from middle
Besan/chickpea flour : 1 tblsp.
Turmeric powder : 1 tsp.Oil : 1-2 tblsp. (depends on the quantity of the vegetable)
Salt to taste

How To ::
  • Wash the gourds, well. Do not scrape out the skin. First cut into thin slices in circular shape and then cut from the middle. Try to cut as thin as possible to make it crispy. 
  • Heat 1 tblsp. oil in a pan, temper with dry red chilli. When red chilli turns dark, add the poppy seeds, wait for a few seconds. When they start to crackle and turns a shade darker, add the sliced teasel gourd slices. 
  • Add a pinch of salt and turmeric powder. Lower the flame to medium and saute the vegetable. Cover with lid and let it cook, stir time to time. It doesn't take much time.
  • When vegetables are cooked, take the lid off, add 1/2 tblsp. more oil and increase the flame. Keep stirring. The veges will start to turn brown and crunchy. Add chickpea flour, all your excess oil will be absorbed and veges will also turn crispy and crunchy. 
  • Keep stirring them till you feel it is done. 
  • It tastes yummy with rice and dal(lentil) combo. 

Try it !!! Let me know !!! 

Friday, July 07, 2017 / by / 0 Comments

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