Kantola Chana Dal Sabzi Recipe | Spiny Gourd Sabzi
Kantola Chana Dal Sabzi is a simple, wholesome, andflavorful Indian vegetable dish made with fresh kantola (spiny gourd), soakedchana dal, tomatoes, aromatic spices, and roasted dry coconut. This easy Indianrecipe is especially delicious during the monsoon season when fresh kantola isavailable.
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.