Serves 2
40 min
Kakrol Fry
Recipe GLPR46f726d1d7552e
A simple and delicious Indian stir-fried side dish made with spine gourd (kakrol), seasoned with turmeric and black pepper, and slowly cooked until the slices are tender and lightly crisp. This vegetable fry is naturally gluten-free, vegan, and pairs perfectly with rice dishes or Indian breads.
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Ingredients
200 g Spine gourd (kakrol/kantola)
2 tbsp Vegetable oil
½ tsp Turmeric powder
½ tsp Black pepper powder
to taste Salt
Directions
Rinse the kakrol thoroughly under running water. Drain well and slice into thin rounds or half-moons. If the seeds are hard and tough, remove them; if they are soft and tender, you may leave them in.
In a bowl, combine the sliced kakrol with turmeric powder and black pepper powder. Mix well, ensuring all pieces are evenly coated with the spices. Cover the bowl and let it rest for 10 to 12 minutes so the vegetables absorb the flavors.
Heat the vegetable oil in a shallow frying pan or skillet over low heat. Once warm, add the spiced kakrol slices to the pan.
Stir and sauté the kakrol on low heat without covering the pan. Stir at intervals throughout cooking to ensure even browning and uniform cooking of all pieces.
When the kakrol slices are about halfway cooked (approximately 12 to 15 minutes), add salt to taste and continue stirring.
Continue sautéing on low heat until the kakrol slices become golden brown and slightly crisp around the edges, about 25 to 30 minutes total. The vegetables should be tender inside with a light, crispy exterior.
Transfer the kakrol fry to a serving plate and serve hot or warm alongside steamed rice, dal, rasam, sambar, or Indian flatbreads like chapati.
