Monday, September 16, 2013

Kaankoda Tarkari

Spine gourd is locally known as Kaankoda in Odia( Khekshi, khekasha, Kantola, Bhat Kerela, Bhat Karola , Kantavli, Kartoli etc). This vegetable is seasonal and we can find it in the markets during summer and monsoon season in India.It is rich in fiber and vitamins and used to make subzi and curries in India.It has many beneficial medicinal properties.It is cooling to the body,easy to digest,good for cough, fevers, increases appetite and good for the kidneys .Lactating mothers can eat this veggie to decrease the problem of vomiting in infants. Recent research shows that it has good for diabetics. Its scientific name is Mormodica dioica.

Ingredients :-

10 - 12 Kaankoda - cut into four pieces each.
1 large size potato cubed.
1 Onion finely chopped
1 tbsp ginger garlic paste
1 green chilli chopped
2 ripe tomatoes chopped
1 tbsp garam masala
1 tbsp coriander powder
salt to taste
 1/2 tbsp turmeric powder
2 tbsp oil
2 tbsp coriander leaves to sprinkle
1 tbsp Cumin seeds or Paanch Phutan (cumin, fennel, Fenugreek, mustard & kala Jeera or Kalonji)

Method :-  Heat oil in a pan and add Kaankoda and potato. Add a pinch of turmeric powder and salt cover and cook till vegetables are half done. Remove from flame. Heat the remaining oil , add Paanch Phutan to it. When it starts cracking add chili, onion and cook till onion turns pink. Add ginger garlic paste and cook till smell is reduced. now add the tomatoes, garam masala, coriander powder and cook till the masala starts separating oil. Add the cooked vegetables and add enough water to make a thick gravy. Cover and cook till vegetables are done. Serve hot garnished with coriander leaves.

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