Looking for a crispy, tasty side dish that’s also nutritious? Then Spine Gourd Fried Curry is a perfect choice! Known as Kantola in Hindi, Kakrol in Bengali, and Adavikakara or Kantola in Telugu, this humble veggie is a monsoon special and a hidden gem of Indian cuisine.
🌿 What is Spine Gourd?
Spine Gourd is a small, green, spiky vegetable that’s similar to bitter gourd but without the bitterness. It’s seasonal, crunchy, and loaded with health benefits—great for digestion and diabetes-friendly too!
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🍳 Ingredients
Here’s what you need to make this delicious fried curry:
Spine gourd (Kantola / Kakrol / Adavikakara) – 250 grams
Onion – 1 large, thinly sliced
Green chilies – 2, slit
Curry leaves – 1 sprig
Turmeric powder – 1/4 tsp
Red chili powder – 1/2 tsp
Coriander powder – 1 tsp
Salt – to taste
Oil – 2 tablespoons
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Garlic – 3 cloves (optional, crushed)
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🔪 Preparation
1. Wash and Slice Spine Gourd
Clean the gourds well and cut them into thin, circular slices. If the seeds are tender, you can leave them in.
2. Pre-Cook the Gourd (Optional)
You can slightly boil or steam the gourd pieces for 5 minutes to speed up frying. This step is optional if you’re going for extra crispy texture.
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🍛 How to Make Spine Gourd Fried Curry
1. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
2. Add crushed garlic and sauté for a few seconds till fragrant.
3. Add curry leaves and green chilies, followed by sliced onions. Sauté till onions turn golden.
4. Now add the sliced spine gourd. Mix well and cook on medium flame for 10–12 minutes, stirring occasionally.
5. Add turmeric, chili powder, coriander powder, and salt. Mix well.
6. Fry till the gourd becomes crispy and well coated with spices. It should shrink and turn golden brown.
7. Switch off the flame and garnish with fresh coriander if desired.
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🥗 Serving Suggestions
Serve this crunchy Spine Gourd Fry hot with:
Steamed rice and dal
Sambar or rasam
As a side for rotis or chapatis
It pairs beautifully with almost any Indian meal.
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🌟 Tips & Variations
Add grated coconut or crushed peanuts at the end for extra flavor.
You can use gram flour (besan) to give it a pakora-style texture.
For spice lovers, add black pepper for an extra kick.
Avoid overcooking to retain the crunch!
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