Kantola (spiny gourd) and sliced red onions sauteed in mustard oil and tossed with spices. The sweetness of sauteed onions and tanginess of amchur powder complement the bitterness of kantola.
Kantola is cooked in a variety of ways in various parts of India. It is also called Kakrol, Kankoda, Phagil and Kartole. It has a slightly bitter taste but not as bitter as Bitter Gourd (Karela).
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