Kantoli Vegetable

 Kantoli    Vegetable

 Ingredients

Kantola/ Kantoli- 1 bunch (approx 15)
Chopped onion- 1 cup
Garlic, peeled - 6 cloves
Mustard seeds - 1 tsp
Asafoetida (Hing) - ¼ tsp
Turmeric powder – ½ tsp
Chili powder – 1 tsp
Goda masala- 1 tsp
Grated jaggery- ¼ tsp
Salt- to taste
Oil- 3 tbsp
Scraped fresh coconut- 2 tbsp for garnishing
Finely chopped fresh coriander- 2 tbsp

Method

Cut the Kantola lengthwise and scoop out the seeds. Slice them semicircle like. Add 1 tsp of salt and mix. Now lightly rub the kantola with your hand. Leave it to rest for atleast 10 minutes. It will leave water. Squeeze and drain the water. Wash the kantola under running water to remove the extra salt or just use it as it is.

Heat oil in a pan. Add mustard seeds. When the splattering starts, add garlic and onion.
When onion become pink, add turmeric powder, hing, masala and sauté for a minute.
Add little water and salt to taste. Mix well, cover and cook for 7-8 minutes on simmer.
Add squeezed cantola slices and goda masala. Add some water. Mix well, cover and cook for 10 minutes or till cooked on simmer.
Add jaggery, mix well, cover and cook on simmer for a minute.
Garnish with scrapped coconut and coriander.
Serve hot with chapati, bhakari or dal-rice or as side dish in a meal.