with fresh kantola (spiny gourd), soaked chana dal, tomatoes, aromatic spices, and roasted dry coconut. This easy Indian recipe is especially delicious during the monsoon season when fresh kantola is available.
If you are looking for a different way to cook kantola sabzi, this recipe is definitely worth trying. The addition of chana dal gives the dish a lovely texture and makes it more satisfying, while roasted coconut adds a subtle nutty flavor.
What is Kantola?
Kantola, also known as spiny gourd, kakora, or teasle gourd, is a seasonal Indian vegetable with a slightly crunchy texture and a mild flavor. It is commonly prepared as a dry sabzi or cooked with spices and lentils.
Kantola is particularly popular during the rainy season, and it pairs beautifully with simple Indian spices.
- Easy to make with simple Indian ingredients
- A delicious way to enjoy seasonal kantola
- Chana dal adds texture and makes the sabzi more filling
- Roasted dry coconut gives it a delicious nutty flavor
- Perfect for an everyday Indian meal
- No complicated masala or elaborate preparation required
- Goes wonderfully with roti, chapati, bhakri, or dal-rice
- 5 medium-sized kantola (spiny gourd)
- ½ cup chana dal, soaked
- 1 medium tomato
- 2 tablespoons oil
- ¼ teaspoon cumin seeds
- 2 dried red chilies
- ½ teaspoon finely chopped ginger
- 1 sprig curry leaves
- 2 green chilies
- ¼ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1½ teaspoons coriander powder
- Salt, to taste
- 2 tablespoons roasted dry coconut powder
- 1 teaspoon finely chopped fresh coriander leaves
- ½ cup water
Step 1 - Prepare the Kantola
- Wash the kantola thoroughly under running water and pat them dry.
- Cut each kantola lengthwise. You can remove the seeds if you prefer, although the seeds can also be cooked along with the vegetable.
- Cut the tomato lengthwise and keep it aside.
Step 2 - Prepare the Tempering
- Place a kadai or heavy-bottomed pan over medium heat and add 2 tablespoons of oil.
- Once the oil is hot, add the cumin seeds – 1/4 tsp.
- Let them splutter, then add the dried red chilies – 2, chopped ginger – 1/2 tsp, curry leaves – 1 spring, and green chilies – 2.
- Sauté for a few seconds until aromatic.
- Add the sliced kantola and soaked chana dal to the pan.
- Mix everything well so the tempering coats the vegetables and dal evenly.
Add turmeric powder, red chili powder, and coriander powder.
Add the chopped tomato and mix everything together.
Cook uncovered for about 2–3 minutes, stirring occasionally.
This short sautéing step helps the spices coat the kantola and brings out their flavor.
Add ½ cup water and mix well.
Cover the pan with a lid and cook on medium heat for approximately 10–15 minutes, or until the kantola and chana dal are cooked through.
Check occasionally and stir gently. If needed, add a small splash of water.
Step 3 - Finish with Coconut and Coriander
- Once the kantola and chana dal are cooked, add salt to taste.
- Now add 2 tablespoons roasted dry coconut powder and 1 teaspoon finely chopped fresh coriander leaves.
- Mix well and cook uncovered for another 2–3 minutes.
- The roasted coconut gives this simple kantola sabzi a delicious nutty aroma and flavor.
- Your Kantola Chana Dal Sabzi is now ready to serve!
Serve this sabzi hot with, Roti, Chapati, dal chawal…For a simple Indian lunch or dinner, serve it with dal, rice, roti, and a bowl of yogurt or raita.
Soak the chana dal:
Soaking the dal helps it cook more easily and gives it a pleasant texture.
Do not overcook the kantola:
Cook until the kantola is tender but still retains some texture. Overcooking can make the vegetable too soft.
Adjust the water:
This recipe is meant to have a relatively thick, semi-dry consistency. Add only enough water to cook the dal and kantola.
Roasted coconut makes a difference:
For the best flavor, use freshly roasted dry coconut powder rather than unroasted coconut.
Adjust the spice level:
You can reduce or increase the green chilies and red chili powder according to your taste.
Kantola Chana Dal Sabzi Recipe | Spiny Gourd Sabzi
Ingredients
- 5 nos Kantola (spiny gourd)
- 1/2 cup Chana dal (soaked)
- 1 no Tomato (sliced)
- 2 tbsp Oil
- 1/4 tsp Cumin seeds
- 2 nos Dried red chili
- 1/2 tsp Chopped ginger
- 1 sprig Curry leaves
- 2 nos Green chilies
- 1/4 tsp Turmeric powder
- 1 tsp Red chili powder
- 1 1/2 tsp Coriadner powder
- 1/2 cup Water
- 2 tbsp Roasted dry coconut powder
- Salt to taste
- 1 tsp chopped fresh coriander leaves
Instructions
- Wash and clean the kantola thoroughly. Slice them length wise and remove the seeds if desired.
- Slice the 1 tomato and keep it aside.
- Heat 2 tbsp oil in a kadai over medium heat. Add cumin seeds - 1/4 tsp.
- Once the cumin starts to splutter, add dried red chilies - 2, ginger - 1/2 tsp , 1 sprig curry leaves, and 2 green chilies. Sauté briefly
- Add the sliced kantola and soaked chana dal. Mix well. Add turmeric powder - 1/4 tsp, red chili powder -1 tsp, coriander powder - 1.5 tsp, and sliced tomato.
- Mix everything and sauté for 2–3 minutes.
- Add ½ cup water and mix well.
- Cover and cook over medium heat for 10–15 minutes, or until the kantola and chana dal are tender.
- Add salt, roasted dry coconut powder 2 tbsp, and chopped coriander.
- Mix well and cook uncovered for another 2–3 minutes.
- Serve hot with roti, chapati, bhakri, or dal-rice.
Video
Notes
- Adjust the spices according to your taste.
- The amount of water can be adjusted depending on the desired consistency.
- Roasted dry coconut adds an especially delicious flavor to this sabzi.
- For best results, use fresh, tender kantola.
Yes. You can make a simple kantola sabzi without chana dal. However, chana dal adds texture and makes the dish more hearty.
No, it is not necessary. The seeds can be cooked along with the kantola. If you prefer a smoother texture, you can remove them while cutting the vegetable.
Yes, but roasted dry coconut gives this particular recipe a more concentrated nutty flavor. If using fresh coconut, add it toward the end of cooking.
Allow the sabzi to cool and store it in an airtight container in the refrigerator. Reheat thoroughly before serving.
The recipe has a moderate level of spice. You can easily adjust the red chili powder and green chilies according to your preference.
