Vishwa Ashara recalls a fond memory from her school days: raindrops falling against the kitchen window as her mother, Reena cooked. She would walk into the kitchen, hoping that her mother was preparing something special, like palak paneer only to discover that kantola nu shak was for lunch that day. As a child, Vishwa did not particularly like this bitter vegetable. However, it was prepared in her home every year on Kantola Teras, a day celebrated in worship of Lord Krishna, usually falling in August. According to Hindu mythology, Krishna is said to have eaten kantola nu shak along with sheera, a type of halwa, prepared by his disciple on this day.
Ingredients:
| Kantola | 250 grams |
|---|---|
| Tomato | 1, medium |
| Onion | 1 |
| Garlic cloves | 2 |
| Green chilli | 1 |
| Ginger | 1-inch piece |
| Oil | 1½ tablespoons |
| Hing | ½ teaspoon |
| Jeera | 2 teaspoons |
| Turmeric powder | 2 teaspoons |
| Coriander seed powder | 2 teaspoons |
| Chilli powder | 1 teaspoon |
| Salt | to taste |
| Lemon juice | ½ a lemon |
| Fresh coriander leaves, finely chopped | for garnish |
What You Will Need
Heavy-bottomed kadhai
Instructions
Rinse the kantola thoroughly under running water, making sure to remove any dirt lodged around the skin. Roughly scrape or remove the outer skin, then cut the kantola into thin rings.
Chop the tomato into medium-sized pieces, finely dice the onion, mince the garlic, chop the green chilli, and finely grate the ginger.
Heat the oil in a kadhai over medium-high heat.
Once the oil is hot, add the hing and jeera. Let them sizzle for a few seconds until the jeera becomes fragrant.
Add the minced garlic, grated ginger, and chopped green chilli to the pan. Sauté briefly, taking care not to let the garlic burn.
Add the diced onion and chopped tomato. Cook, stirring occasionally, until the tomato softens and the onion is lightly caramelised.
Add the sliced kantola, followed by the turmeric powder, coriander seed powder, and chilli powder. Season with salt and mix well so the spices coat the kantola evenly.
Cook over medium heat, stirring occasionally, until the kantola softens and is cooked through. If it begins to stick to the pan, lower the heat and add a small splash of water.
Once the kantola is tender, turn off the heat. Add a dash of lemon juice and mix well.
Garnish with finely chopped coriander leaves. Serve warm.
Tips:
Onion and garlic are optional in this recipe and may be skipped.
Vishwa Ashara (@Vish_waa09), is a student at PDEU University, Gandhinagar. She is a culinary enthusiast, eager to discover stories revolving around food, history, and culture.
Editor: Ishani Banerjee
Copy Editor: Khorshed Deboo
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