Sweet Spiny Gourd (Kantola)
Fresh spiny gourds are transformed into a delightful sweet and savory dish through a traditional method of boiling and glazing in rich ghee and jaggery. The vegetable's natural texture is preserved while absorbing the caramel-like sweetness, created after flavoring the cooking fat with golden-fried onions. This unique Gujarati preparation offers a sophisticated balance of flavors, making it an excellent accompaniment to a traditional thali or simple dal and rice.
Ingredients
- 1 pound Spiny Gourd (Kantola) (Choose medium-sized, dark green gourds that are neither too tender nor too mature.)
- 1/2 pound Jaggery (Gur) (Approx. 1 cup packed. Cleaned and broken into small pieces.)
- 1/4 pound Onions (Approx. 1-2 medium onions.)
- 1/2 cup Ghee (Originally 1/4 seer.)
- 3 teaspoons Salt (Flat teaspoons.)
- 3 cups Water (Cold water for boiling (approx. 1.5 seer).)
Instructions
- 1Wash the spiny gourds (kantola) thoroughly. Trim the tips off both ends slightly. Slice the gourds into thin rounds, slightly thinner than 1/4 inch.
- 2In a deep pot, pour the cold water and add the salt and the sliced gourds. Cover and place on low heat. Simmer until the gourds are slightly tender but not mushy (they should retain some texture). Drain them in a colander or sieve.
- 3Once the drained slices are cool enough to handle, carefully check for any hard seeds. Remove them gently without breaking the slices.
- 4Peel the onions and slice them very finely (like vermicelli). Crush the jaggery into small pieces and remove any impurities.
- 5Heat the ghee in a heavy-bottomed pot. Add the sliced onions and fry until they turn red/golden brown. Remove the fried onions with a slotted spoon and set aside (these can be used for garnish).
- 6Allow the ghee to cool slightly for about 3 minutes. Add the crushed jaggery to the ghee and mix well until it begins to melt. Gently add the boiled kantola slices, stirring carefully with a spoon to avoid breaking them. Cook uncovered on low heat (or embers), turning the slices occasionally, until the ghee separates and the kantola has absorbed the sweet syrup. Serve warm.