Kantola Fry | Akakarakaya Vepudu | Indian Teaselgourd Fry

Kantola(Akakarakaya in Telugu) is a seasonal vegetable and also is rarely available in the markets. When ever we find them in the market, it is a must buy for us , as we all love this vegetable.They look like tiny bitter gourds but are not as bitter as them.If you are not someone who likes bitter gourd this mildly bitter kantola would definitely impress you in the first taste.Though we make sabzi (curry) with kantola, my first preference would be a fry as everybody in the family loves it to the core.It is a great accompaniment with sambar/dal/rasam rice.So the next time you come across this vegetable do definitely get it to try this simple but amazing fry.

Kantola Fry | Akakarakaya Vepudu Recipe:
(Serves 2-3)

Ingredients:
250 gms Kantola(Akakarakaya)
10-12 Curry leaves
2 Red chillies
3/4 tsp Red chili powder
Salt to taste
2-3 tbsp Oil

Method:

• Wash and cut the edges of Kantola and slice them into thin roundels.
• I will mention two methods (low fat oven method and traditional method)to make this simple and crispy fry.Adapt the version which suits you.

Oven roasted low fat method:

• Cut an aluminium foil to the size of the oven baking tray.Grease it slightly.
• Add 1 tsp of Oil to the kantola pieces and spread them on the foil of oven baking tray.
• Bake them in the preheated oven for 15-20 mins @ 160 degrees.Keep an eye after 12 minutes taking care not to burn them.We need half roasted kantola pieces not the fully fried ones,so if you see slight brown color in the edges remove it from the oven.
• Heat 1 tbsp oil in a thick kadai and add red chillies and curry leaves and fry them for 20-30 seconds.
• Add half roasted kantola slices and fry them over medium flame for another 5-6 mins until they turn crisp.
• Add red chili powder and salt and fry for a minute and remove them from the stove.Do not cover the vessel wit lid which makes the fry soggy.

Traditional method:

• Heat 2-3 tbsp oil in a thick kadai/pan and add red chillies and curry leaves and fry them for 20-30 seconds.
• Add kantola slices and fry them over medium-high flame for another 2-3 mins until the oil coats all the pieces and they start changing the color.
• Now reduce the flame and fry over low flame for 12-15 mins until they turn crispy.
• Add red chili powder and salt and fry for a minute and remove them from the stove.Do not cover the vessel wit lid which makes the fry soggy.

Serve them hot with rice,dal/rasam/sambar with papad.

 Notes:

1. I prefer the oven roasted method as it will give you perfect crisp and low fat fry and also does not require much attention like the traditional roasting method which needs to be constantly stirred.
2. You can follow the same process for the fries like Tindora, Ladies finger, Brinjal, Bittergourd.They all work beautifully in the oven.
3. Always make the fry just before you serve the food,it tastes nice and crisp.If you need to make it before all you need to do is make the fry and cool it completely and then cover it with lid.During serving fry them again for 3-4 mins in the kadai to regain the crispness back.
4. Though Kantola belongs to the bittergourd family it is very mildly bitter and hence it does not require any prior marination in salt/turmeric powder to remove the bitterness.
5. You can add 1-2 crushed garlic pods along with red chillies while frying.This will give nice garlicky flavor to the fry.