Kantola Fry

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).

Time: 20 minutes


Serves: 4

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  1. 2 cups quartered kantola
  2. 1 cup thinly sliced onions
  3. 2 tablespoons mustard oil
  4. 1/2 teaspoon turmeric powder
  5. 1 teaspoon coriander powder
  6. 1/4 teaspoon asafoetida
  7. 1/2 teaspoon red chilli powder
  8. 1/2 teaspoon dried mango powder (amchur)
  9. Salt to taste


  1. Heat mustard oil in a deep non-stick pan, add kantola and onions. Sauté on high heat for 1 to 2 minutes.
  2. Add turmeric powder, coriander powder, red chilli powder, asafoetida, amchur and salt. Mix well, cover the pan and reduce the heat to low. Cook on low heat for 5-7 minutes, while stirring occasionally.
  3. Uncover the pan and cook on low heat for 3-4 minutes so that the moisture gets evaporated.
  4. Enjoy as a side-dish with dal-rice. It also tastes great with parathas.

Recipe Tips:

The pungent aroma of mustard oil goes very well with the slightly bitter taste of kantola but if you do not prefer to use mustard oil, you can use any other cooking oil.

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