Monday, 3 September 2012

Kantavli Bhaji

I was returning from Nasik yesterday and just before Kalyan I saw a lady from the nearby village selling farm fresh vegetables. I just gave a casual glance, there were gilka, shirala, bhindi, brinjal and.....then I saw these babies!!! Small, Spiny and green....These are very rare especially here in Mumbai. They are called Kantavli in Marathi or sweet karela in North.

This vegetable is seasonal. It is one of the most expensive vegetable today. I bought 1/2 kg for 40 rupees!!!!

It is rich in fibre and vitamin.It has many beneficial medicinal properties.
It is cooling to the body,easy to digest,good for cough,fevers,increases appetite and good for the kidneys.


1/2 kg        Kantavli
12 to 15     Garlic Cloves
8 to 10       Curry leaves
1/2 tsp       Mustard seeds
1/2 tsp       Jeera seeds

a pinch      Hing
1 tsp          Coriander powder 
1/2 tsp       Haldi powder
1 tsp          Red chilli powder
1 inch        Jaggery piece
1 tsp         Namak Shamak
1/2 cup      Coconut (scraped)
3 tsp          Oil


Wash the kantavlis. Cut them lenghtwise and scoop out the seeds. Slice them thinly.

Heat oil in a pan. Add the mustard seeds, when they sputter add the jeera, hing and curry leaves. Saute.

Add the finely chopped garlic and saute a little. Toss in the cut kantavli. Add the haldi, chilli powder, coriander powder, salt, jaggery and mix. Cover and cook for 15 to 20 mins.

When cooked add the coconut and coriander leaves.


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