Masala Kakrol (Teasle Gourd Curry)

I have seen teasle gourd (also called spiny gourd) in the market for several decades, but never found the inclination to purchase. That’s mainly because the vegetable is alien to me, never having seen or tasted it in my formative years. About a couple of years ago, I decided to give it a try as my driver told me that it was also called wild bitter lemon (in Hindi) and that it tasted wonderful. I asked Hari if he knew how to prepare it. Being the genius that he is, he immediately replied in the affirmative. So began the first experiment – and the beginning of a new chapter with a wonderful vegetable.

Kakrol (Teasle Gourd)

1/2 kg teasle gourd, chopped into small pieces
1 large onion, chopped fine
1 medium sized tomato, chopped fine
A pinch of turmeric powder
1/2 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp cumin seeds
1 tbsp peanuts, powdered
Salt to taste
Heat a wok and add cumin seeds
When they begin to splutter, add onion
Saute till onion is translucent
Add the teasle gourd and add all spice powders
Add a little water
Cover and cook on medium flame for 10-15 minutes
Garnish with powdered peanuts
Serve hot with steamed red/brown rice or even Indian flat breads

2 Comments Add yours

  1. Miche says:

    I’ve never heard of teasle gourd before, but now I’m intrigued. Looks like a great curry!


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