Spine Gourd
For people wary of eating karela, this tiny spiny vegetable is the perfect segue. I personally love it because of its textured outer flesh and soft centre with tendli-like seeds, a mild bitterness (always a good thing), and of course, its sheer beauty.
It is best just simply fried with a dusting of spices, added to curries or stir-fried in a wok. It can also be stuffed and roasted; make sure you cook it just enough where the outside is crispy, the flesh is tender, and the seeds are still crunchy
—– Chef Thomas Zacharias, Chef and Founder, The Locavore
What is it?
Spine gourd is a vegetable from the cucurbit family which also includes bitter gourd. Although both look slightly similar, spine gourd has a significantly milder flavour and is only faintly bitter when raw. When cooked, it tastes slightly sweet. The young, tender green fruits are commonly used in cooking, especially during the summer and monsoon when the plant thrives.
In many parts of India, the local variety, often called Kantola, is smaller in size and considered more flavourful than the larger hybrid types. Hybrid varieties developed for commercial farming tend to be larger and less spiny. Because of its better taste and texture, Kantola tends to be more in demand and can sell at a slightly higher price in local markets. Despite its culinary potential, spine gourd remains underutilised and under explored.
What other names does it have?
Botanical Name: Momordica dioica
Regional Names:Teasle Gourd, Small Bitter Gourd (English), Kartule (Marathi), Meetha Karela (Hindi), Kankoda (Gujarati), Kakrol (Bengali), Kattipavakka (Malayalam), Kakarakaya (Telugu), Kankoda (Odia), Bhat-Karela (Assamese)
When is it in season?
Where is it found?
Spine gourd is a perennial climber with tuberous roots and long vines. It is widely distributed in tropical and subtropical regions of India. It grows naturally in the forest areas of Chhattisgarh, Jharkhand, and Odisha, where it is regularly consumed by the native tribals. According to this research paper, a warm and humid climate is required for the cultivation of spine gourd, with optimal performance observed at temperatures between 28-37°C. It can be grown in a wide range of soils, but sandy loam soils are best for its cultivation.
What is its history/cultural significance?
Unlike many other gourds that may have spread through ancient trade routes, the spine gourd is considered indigenous to the Indian subcontinent. Despite its high demand in local markets, it remains underutilised. This climbing crop has specific cultivation requirements and unique growing characteristics, making it suitable primarily for experienced farmers. As a result, knowledge about its cultivation is limited, and few actively cultivate it. It is commonly found growing wild across India, especially along the edges of farms and on fences in tribal regions. In villages bordering forests, tribal communities harvest the spine gourd from the wild and sell it by the roadside or in nearby markets. Although it fetches a high price in cities as a seasonal delicacy and can be highly remunerative for those who grow it, its cultivation remains limited due to a lack of awareness and technical know-how.
How can you use it?
The fruit may look spiny, but the skin of tender fruits is very soft to the touch. When buying spine gourds, look for firm, green gourds without any soft spots, blemishes, or excessive browning. If the gourds are mature, the seeds should be removed before cooking. The fruit can be sliced or cut into quarters according to the recipe. Mature gourds can be rubbed with salt before cooking to reduce their bitterness.
What states can I find it in?
What parts of the plant are edible?
Young tender leaves, flowers, and seeds (when cooked thoroughly)
Is it nutritious?
Spine gourd is a good source of antioxidants and other nutrients, including beta-carotene, vitamin C, folic acid, magnesium, phosphorus, and potassium, as this research mentions.
How do you store it?
Spine gourd can be refrigerated for up to a week. Wash it prior to use only, or else it may spoil due to moisture. When pickled, it can last up to 6-8 months.
Stories
Know about the many health benefits of the spiny gourd or kantola, By Lifestyle Desk, The Indian Express
This article highlights the health benefits of spiny gourd
Recipes
Kankoda Curry Recipe by Spiceup with Sibani
Kankada masala bhaja fry Recipe by Madhumita Mishra
Kheksa Achaar Recipe by Mamta Kitchen Recipes
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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