Kantola  Bhaji

A vegetable from the gourd family, Teasle Gourd, on the lines of Bitter gourd but less bitter and much smaller in size. Makes for a good accompaniment in a meal platter, both as  dry and curry preparation.

Ingredients

250 gms Kantola
1/2 cup freshly scraped coconut
2 onions chopped fine
1 big tomato chopped fine
1 small spoon ginger garlic paste
1 spoon garam masala
1/2 spoon aamchur
Salt to taste
1 small spoon chilli powder
1 table spoon tamarind pulp
1 small spoon mustard seeds
1 small spoon asafoetida
1 small spoon turmeric powder
Oil for tempering
Finely chopped coriander for garnishing

Method
Wash, deseed and chop kantola into small squares, take oil in a kadhai add mustard seeds let them splutter, add asafoetida, turmeric powder and then add the chopped kantola let it cook well then add salt, aamchur, chilli powder and the scraped coconut, kaap aside.
In another kadhai take little oil add chopped onion, ginger garlic paste and cook till light brown , add just enough salt for the masala, add the chopped tomatoes, the tamarind pulp, garam masala, now once the masala is ready add the cooked kantola, mix well garnish with chopped coriander serve with roti or hot hot phulkas.

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