Kantola Chi Bhaji

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Kantola Bhaji is a small spiny bhaji/vegetable normally found during rainy season in Maharashtra and other states of India. This Bhaji is listed in Ran (Forest) Bhaji category and known as Kantola Chi Bhaji or Kartolichi Bhaji. It belongs to Bitter Gourd (Karela) family, but the taste is not bitter. However, the taste of this bhaji is very different and it goes well with normal chapati or phulka.

Preparation Time –  30 mins

Cook Time – 15 mins

Total Time – 45 mins


  • 500 gm Kantola/Spiny Gourd
  • 2-3 finely chopped Onion
  • 4-5 green chillies
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Turmeric powder (optional)
  • ½ small bowl grated coconut
  • 6-7 Curry leaves
  • 4-5 teaspoon oil
  • Salt to taste

Serves:  3-5 persons

Directions / Procedure:

  1. Wash the Kantolas and drain the water completely, keep aside.
  2. Cut upper and lower part of the Kantola, then cut the Kontola in horizontally or vertically from middle and scoop out the seeds using spoon or knife. (if the seeds are hard then remove it and if the seeds are soft then keep it).
  3. After that cut the Kantola in very thin slices – vertically or horizontally.
  4. Heat the oil in Kadai or pan on low flame gas & add mustard seeds, curry leaves and onion, saute for 2-3 minutes till the onion becomes reddish brown.
  5. Add finely chopped Kantula, stir all ingredients very well. Cover with lid and cook the Kontula on low flame.
  6. While cooking stir in between very well till it become light brown and soft.
  7. Garnish with finely chopped coriander, grated coconut and serve hot with chapati/phulkas

Tips / suggestions:

  • Add ginger garlic paste as per your choice
  • Also add chopped green chillies for more spicy

Photos for reference:


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  1. code2cook

    kantola bhaji looks great, I had seen this bhaji many times and kept wondering what to do with it. loved this recipe.

    • Varsha Baikar

      Thanks for your appreciation 🙂 Bhawana. Do try it and let me know.

  2. Looks great and must be tasting great as well.

  3. Great!
    This dish is called ‘Kankada Bhaja’ in Odisha.
    I love it.
    There’s even a fun rhyme in Odia to describe the lure of unripe Kankada 🙂

    • Varsha Baikar

      Kankada Bhaja sounds nice 🙂 Anita. Great to know about similar recipes in Odisha. Do let me know, if
      there are any other ingredients you add while preparing this recipe. I will try the same 🙂

  4. बहुत बढ़िया।

  5. This looks yum! We prepare this by scraping the outer skin with a knife. Rest is same. I loved your variation. Must try it this way 🙂

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