Spine Gourd - Kakrol Stir-fry Recipe
A simple stir-fry made with Indian spices. It is highly nutritious and carries multiple health benefits. This recipe serves as a great side dish. It goes well with lentils soup and steamed rice.
Servings: 4 people
Cost: $5
Equipment
- Heavy Bottom Pan
Ingredients
- 600 g Fresh and young kakrol
- 1½ tsp Turmeric Powder
- 2 Cloves Garlic
- 1 Medium Onion
- 1 Medium Potato Optional
- 1 Small Tomato Optional
- 2 tsp Rock Salt To taste
- 1½ tsp Mustard Seeds
- 1½ tsp Coriander Powder
- 2 tbsp Mustard Oil Pure unrefined oil
Instructions
- Wash and dry the Kakrol.
- Slightly peel the damaged section. If not, then leave as such.
- Cut in slices horizontally to get 3-4 mm circular discs. Keep aside.
- Peel and cut the potato in half inch cubes.
- Finely chop the onion, tomato, and garlic. Pound or grate the ginger.
- Heat the pan and add oil. Once the oil is slightly hot, add mustard seeds.
- Add onions, ginger, and garlic when the seeds start to splutter.
- Add turmeric, salt, and coriander powder when the onions and garlic have turned golden brown.
- Stir for 1 min and potato cubes. Cook the mix for 5 mins.
- Now add the Kakrol discs and chopped tomato.
- Bring the gas to low/medium and cover.
- Keep stirring in between and let the mix cook for 10-15 mins till the kakrol is soft and crunchy.
- Do not overcook as the vegetable will lose its taste and texture.
- Serve along with rice or bread and enjoy!
