Share
Native to the Indian subcontinent, Kantola, Kakrol, Kankoda or Kakarakaya is highly valued in regional cuisines for its taste and nutritional benefits. It is green, small and recognisable by its spiky skin that resembles a small, thorny gourd. When cut open, it reveals a flesh that is somewhat crisp and mildly bitter. It also resembles a chopped karela (bitter gourd) when cooked. Its flavour profile can be described as a cross between bitter melon and cucumber, with a slightly crunchy texture.
Video Credit: Gujju Ben Na Nasta
Kantola's use in Indian cuisine varies significantly across different states depending on regional culinary practices. In the Southern states of Karnataka and Tamil Nadu, Kantola is often included in stir-fries and sambar. It’s commonly prepared with spices and paired with rice or used as a side dish to accompany main meals.
In Karnataka, a popular preparation involves sautéing Kantola with onions, tomatoes, and a blend of spices to create a flavourful dry vegetable dish. In Maharashtra and in Gujarat, Kantola is used in traditional vegetable curries. The bitterness of the vegetable is balanced with sweet and tangy ingredients such as jaggery or tamarind. It's often slow-cooked to enhance its flavour and texture.
Photo Credit: Wikimedia Commons
In West Bengal and Assam Kantola is typically used in rich, spicy gravies or preserved in pickles for later use. The combination of spices and tamarind often helps mitigate its natural bitterness. Bengalis also chop the kantola and fry it with salt and turmeric like they fry karela, It's called Kakrol Bhaja. In states like Uttar Pradesh and Punjab, Kantola is less commonly used, but it can occasionally be found in specialty dishes. Kantola’s distinctive taste and texture make it a versatile ingredient in various dishes. Its ability to absorb flavours makes it an excellent candidate for different culinary applications.
Photo Credit: Wikimedia Commons
Nutritional Benefits
Kantola is not just valued for its delicious taste but also for its impressive nutritional profile. It is low in calories and rich in dietary fibre, which supports digestive health. The vegetable is also a good source of vitamins, including vitamin C, which boosts the immune system and promotes healthy skin. Additionally, Kantola contains minerals such as calcium and iron, contributing to overall health. The presence of antioxidants in Kantola is believed to have various health benefits, including anti-inflammatory properties. This makes it a nutritious choice for health-conscious individuals looking to incorporate more diverse vegetables into their diets.
Why Is Kantola Expensive?
Despite its nutritional benefits and culinary versatility, Kantola can be relatively expensive compared to more common vegetables. Several factors contribute to its high price. Kantola is not widely cultivated compared to staple vegetables. Its cultivation requires specific climatic conditions, which limits its availability and contributes to its higher price.
The spiny nature of Kantola makes it challenging to harvest. The thorns can be irritating to handle, which increases labour costs. Its limited seasonal availability can also drive up prices, especially when demand exceeds supply.
Additionally, the vegetable's delicate nature requires careful handling to prevent damage during harvesting and transportation. Kantola’s perishable nature requires it to be transported and stored under controlled conditions to maintain freshness. This adds to the cost of distribution, further impacting its retail price.
Tips To Cook Kantola
Kantola requires a bit of care due to its unique texture and slightly bitter flavour.
Wash Kantola thoroughly to remove any dirt. Use a brush to scrub the spiky skin gently, ensuring all crevices are clean. While the skin is edible, it can be quite tough. For a milder flavour and smoother texture, consider peeling the outer layer using a vegetable peeler.
To counteract Kantola's inherent bitterness, slice the vegetable and sprinkle it with salt. Let it sit for 15-20 minutes. The salt draws out some of the bitter juices, which you can rinse off before cooking.
Briefly blanch Kantola in boiling water for a few minutes, then drain and rinse under cold water. This process can also help reduce bitterness and soften the vegetable.
Photo Credit: Wikimedia Commons
Kantola can be sautéed with onions, tomatoes, and spices. Heat oil in a pan, add mustard seeds and curry leaves for tempering, then stir-fry Kantola until tender. Add spices such as turmeric, coriander, and chilli powder to enhance flavour.
To incorporate Kantola into curries and stews by adding it to simmering gravies. The vegetable absorbs the flavours of the curry, which helps balance its bitterness. Cook it until tender.
Kantola can also be hollowed out and stuffed with spiced mixtures of gram flour or vegetables. Bake or cook the stuffed Kantola in a pan to create a delicious, flavourful dish.
