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.