Kakrol fry | Kakrol bhaja is an easy, comforting dry vegetable Bengali side dish made with spiny gourd and a few spices. It goes perfectly with rice and dal combo.
Kakrol is the Bengali name of spiny gourd or teasel gourd. A green color vegetable, covers with tiny spines used across India and some parts of South Asia. In other parts of India, people often call it Kantola, kakrol or ghi korola(Bengali), Kankada(Odia), Bhat karela (Assamese), Karot(Manipur), Kankoda(Gujarati) and so on. It belongs to the gourd family and is very nutritious. It is said to help fight aging, dementia, and diabetes. But they are also used to treat piles, kidney stones, and digestive ailments.
This kakrol fry is a dry vegetable recipe. That required very few ingredients to prepare. No addition of water has been used here. Dry sabzis make a perfect side dish with any everyday Indian meal. The right selection of spices plays a key role in making these. As the spices usually vary with the vegetables.
This serves best as a breakfast with roti or as a main course side dish accompanied by rice and dal.
Few more recipes you can check
Kakrol Fry | Kakrol Bhaja | Kantola Fry
- Pan with lid
- 6 kakrol/spiny gourd
- 2 tablespoon oil
- 1 dry red chili
- 1 sliced onion medium size
- ⅓ teaspoon turmeric powder
- Salt as required
- ½ teaspoon red chili powder
- ¼ teaspoon amchur powder
- Wash the spine gourds, well and cut into thin slices in a circular shape and then cut from the middle. No need to scrape out the skin.
- Heat oil in a pan, add dry red chili followed by onion slices. Saute for a minute.
- Then add the sliced spine gourd slices. Saute for 1-2 minute over medium flame.
- Add salt and turmeric powder. Stir to mix. Cover with lid and cook until the kakrol slices are 80% cooked. Stir in between.
- Now add cumin powder, red chili powder, and amchur powder. Saute to mix. Keep stirring and cook over medium to high flame until the veggies turn golden brown and slightly crisp.
- Once done turn off the flame. Kakrol fry is ready to serve. Serve hot with piping hot rice and dal.