Through out last week weather played spoil sport. Very wet days. And such days call for a favorite vegetable of mine, Aakakarakaya aka Teasel gourd. Called Kantola in Hindi, am not sure what its called in other regional Indian languages. Readers, please help?
This is my feel good stir fry ~ lively, earthy and warm. Teasel gourd quarters are slow roasted in spices which bring out the flavor of the vegetable beautifully. It has a meaty texture and a unique flavor and makes a good side with rice and rasam or pappu pulusu.
Aakakarakaya Vepudu Recipe
Prep & Cooking: 45 mts
Serves: 3-4
Cuisine: Andhra
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1/4 kg aakakarakaya, lightly peel, quarter
2 onions, sliced
large pinch turmeric pwd
1 tsp red chilli pwd
pinch of roasted methi pwd
1/4 tsp garam masala pwd
large pinch sugar
2 tbsps oil
salt to taste
For seasoning/poppu/tadka:
10-12 curry leaves
1 Drizzle 2 tsps oil in a vessel, add the quartered teasel gourds along with a large pinch of sugar and saute for 9-10 mts till they attain a pink shade.
2 Heat 1 1/2 tsps oil in a cooking vessel, add sliced onions and saute for 3-4 mts. Remove from vessel, cool and make a paste. Keep aside.
3 In the same vessel, the onions were sauteed, add the remaining oil, add curry leaves and the onion paste and saute for 4 mts. Add chilli pwd, methi pwd, haldi, garam masala and salt and combine.
4 Add the roasted teasel gourd quarters and stir fry on medium heat ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 18-20 mts.
