Teasel gourd masala, a flavorful Indian dish, highlights the distinct taste and texture of teasel gourd, also known as kakrol. In this recipe, the gourds are typically sliced and sautéed until golden brown, creating a slightly crispy exterior while maintaining their crunch. The masala base, rich and aromatic, is made from onions, tomatoes, and a blend of spices like cumin, coriander, turmeric, garam masala, and red chili powder.

The combination of these spices infuses the teasel gourd with a deep, robust flavor, balancing its natural bitterness. Some recipes might also include garlic and ginger for an added layer of warmth and complexity. The dish is often garnished with fresh coriander leaves, adding a burst of freshness. Teasel gourd masala pairs well with roti, paratha, or rice, making it a hearty and satisfying option for a weekday meal or a special occasion.

Ingredients
250 gms teasel gourd, sliceds lengthwise
2 medium sized potatoes
1 tsp fennel powder (saunf powder, perunjeeragam podi)
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp red chili powder
1 tsp dried mango powder (amchur, mangai podi)
1 tsp coriander powder (dhania powder, kothamalli podi)
Unrefined salt to taste
3/4 tsp cumin seeds (sabut jeera, jeeragam)
1/4 tsp asafoetida (hing, perunkayam)
Method
Wash and soak the teasel gourd for 5 minutes
Rub and wash well (no need to peel)
Trim the edges
Slice lengthwise to into medium sized pieces
Wash and cut potatoes similarly
Set aside
Heat a wok and add cumin seeds and asafoetida
When the cumin seeds begin to splutter, add the vegetables and turmeric powder
Cook for a few seconds
Add salt and mix well
Cover and cook on low heat till the vegetables are tender
Stir occasionally
Add fennel powder, mango powder, chili powder and coriander powder
Stir fry for a few seconds
Then cover and simmer for a few minute
Remove from flame and serve hot with steamed rice or Indian flatbreads
Enjoy!