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:
- Wash the Kantolas and drain the water completely, keep aside.
- 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).
- After that cut the Kantola in very thin slices – vertically or horizontally.
- 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.
- Add finely chopped Kantula, stir all ingredients very well. Cover with lid and cook the Kontula on low flame.
- While cooking stir in between very well till it become light brown and soft.
- 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: