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I tried out kantola / kakrol / spine gourd with Chettinad masala and a little gravy for a change..... this tangy version tasted better than the stir-fry that I made last time with some simple spices. I love to experiment different combinations with vegetables and spices.
Ingredients:
Kantola / spine gourds ... 200 gms
Onion ................ 1 sliced
Tomato ............. 1 small
Ginger .............. small piece grated
Garlic ............... 1 tbsp
Turmeric powder .. 1/4 tsp
Salt .................... to taste
Tamarind juice ... 1-2 tbsps
Oil ... 2-3 tbsps
Tempering ingredients:
Mustard seeds .. 1 tsp
Asafoetida ...... 1 pinch
Curry leaves .... few
Dry red chillies .. 1-2
Oil ............ 1 tbsp
For Chettinad Masala:
Cumin seeds .... 2 tbsp.
Sesame seeds ...3 tbsp.
Poppy seeds....... 2-3 tbsp.
Pepper corns .... 1 tbsp.
Dry red chillies ... 6
Cloves .................. 6-8
Cardamoms.......... 8
Cinnamon ........... 2 pieces
Peanuts ................ handful
Dry dessicated coconut.. 3-4 tbsps.
Dry roast and grind the above ingredients coarsely.
Store the masala in a dry sterilized bottle in the refrigerator. It stays good for a year.(tamarind has to be added while making the Chettinad recipes)
A spoonful of this masala can also be used to flavour different stir-fries and curries for a variation.
To prepare the Curry :
1. Scrape the kantola and cut them into 4 pieces.
2. Heat oil in a pan and saute the onion until light brown. Add the tomato, ginger, garlic and a little water. Simmer it for a minute.
3. Now add the kantola pieces and saute them adding salt, turmeric powder. Add one cup water and simmer. This vegetable takes a bit longer to cook. Check and add more water if needed.
4. When the Vegetable is three-fourths done add a tablespoon of chettinad masala and tamarind juice.
5. If you are making a gravy version add water accordingly.
6. Finally add the tempering to the curry.
Sesame seeds ...3 tbsp.
Poppy seeds....... 2-3 tbsp.
Pepper corns .... 1 tbsp.
Dry red chillies ... 6
Cloves .................. 6-8
Cardamoms.......... 8
Cinnamon ........... 2 pieces
Peanuts ................ handful
Dry dessicated coconut.. 3-4 tbsps.
Dry roast and grind the above ingredients coarsely.
Store the masala in a dry sterilized bottle in the refrigerator. It stays good for a year.(tamarind has to be added while making the Chettinad recipes)
A spoonful of this masala can also be used to flavour different stir-fries and curries for a variation.
To prepare the Curry :
1. Scrape the kantola and cut them into 4 pieces.
2. Heat oil in a pan and saute the onion until light brown. Add the tomato, ginger, garlic and a little water. Simmer it for a minute.
3. Now add the kantola pieces and saute them adding salt, turmeric powder. Add one cup water and simmer. This vegetable takes a bit longer to cook. Check and add more water if needed.
4. When the Vegetable is three-fourths done add a tablespoon of chettinad masala and tamarind juice.
5. If you are making a gravy version add water accordingly.
6. Finally add the tempering to the curry.
Posted in: Indian Cook
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