Kantola has many names like Spine gourd, Teasel Gourd, phagila, Mada hagala, locally we call this as “Kaadu peere” in Mangalore. Kantola is one of the famous and nutritious vegetable of coastal region and some Eastern parts of states. This monsoon vegetable is loved by all. This resembles a bitter gourd in structure, but not in taste. It is a crunchy mild flavoured vegetable. It is a great health food as it is rich in proteins, iron and anti-oxidants and low in calories. It is high in fibre too.
Ingredients:
- 1/2 kilogram Spiny gourd /Mada Hagalakayi
- 1 teaspoon red chili powder
- 1 teaspoon ginger garli paste
- 2 tablespoons rice flour
- 2 tablespoons besan / bengal gram flour
- 1/2 teaspoon jeera
- turmeric powder
- Salt
- Oil
Instructions:
- Chop in 1/4 inch thick rings.
- Mix red chilli powder, turmeric powder, ginger garlic paste, rice flour, besan flour, jeera powder and salt.
- Adding little water at a time, make smooth paste for coating.
- Dip Mada Hagalkayi rings in mixture to coat paste on all sides.
- Heat oil in a pan and shallow fry rings to that they are crisp on both sides.
- Serve Mada Hagalakayi Palya as snack.
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