Ingredients with Measurements:
- 1 lb kantola (spiny gourd)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
- 1/2 cup water
- Fresh cilantro leaves for garnish
Special equipment needed: None
Step-by-step instructions:
1. Wash and cut the kantola into small pieces.
2. Heat oil in a pan and add cumin seeds. Let them splutter.
3. Add chopped onions and green chilies. Saute until onions turn golden brown.
4. Add ginger-garlic paste and saute for a minute.
5. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, red chili powder, turmeric powder, and salt. Mix well.
7. Add kantola pieces and mix until they are coated with the masala.
8. Add water and cover the pan with a lid. Let it cook for 10-15 minutes on medium heat or until the kantola is cooked through.
9. Garnish with fresh cilantro leaves and serve hot with rice or roti.
20-25 minutes
Temperature: Medium heat
Serving size: 4-5 people
Nutritional information:
Calories: 120
Fat: 8g
Carbohydrates: 10g
Protein: 2g
Fiber: 3g
Substitutions for ingredients:
- Kantola can be substituted with any other gourd or vegetable of your choice.
- Green chilies can be substituted with red chili flakes or powder.
Variations:
- Add coconut milk for a creamy texture.
- Add boiled potatoes for a more filling meal.
- Use different spices like garam masala or curry powder for a different flavor.
Tips and tricks:
- Be careful while cutting the kantola as it has spines that can hurt your hands.
- If the curry is too spicy, add a dollop of yogurt to balance the heat.
- You can also add a pinch of sugar to balance the flavors.
Storage instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan on medium heat until it is heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or roti on the side.
- Garnish with fresh cilantro leaves for a pop of color.
Garnishes:
- Fresh cilantro leaves
- Lemon wedges
- Yogurt
Pairings:
- Rice
- Roti
- Naan
- Salad
Suggested side dishes:
- Raita
- Papad
- Pickles
Troubleshooting advice:
- If the curry is too thick, add more water to adjust the consistency.
- If the curry is too watery, let it cook uncovered for a few more minutes to thicken.
Food safety advice:
- Wash the kantola thoroughly before cutting and cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Kantola is a popular vegetable in India and is used in various dishes like curries and stir-fries.
Flavor profiles:
- Spicy
- Tangy
- Savory
Serving suggestions:
- Serve hot with rice or roti.
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Region: Indian