Aa Kakarakaya Vepudu made with seasonal fresh spiny gourds tastes just heavenly. Andhra boda kakarakaya fry is delicious, easy and healthy and gives a nice Southern touch to this veggie dish. The flavours all come together nicely and you feel completely nourished with each spoonful.
Spiny gourd (Momordica dioica), also known as Kantola, Prickly carolaho and Teasel gourd is a member of the gourd family. It’s called Kantola in Hindi kakrol in Bengali, boda kakara/ Aa kakarakaya in Telugu, Kankoda in Gujarati and Phagla in Konkani.
The small oval-shaped spiky teasel gourds have a crisp flesh and small seeds. The unique gourds which resemble miniature bitter gourds, but not half as bitter, are available during the monsoons in India.
The lovely green spiny gourds have antibiotic properties and are a good source of dietary fibre. The low-calorie spiky vegetable helps reduce blood sugar levels in diabetics, reduces the risk of cancer and kidney stones and improves digestion and eye sight.
Kakrol slices fried with onion, tomato and Indian spices taste just great. Kakrol fry goes well as a side with rice and dal/rasam.
Aakakarakaya Vepudu is a nice and light dish where the flavour of the gourds comes through. You’ll just relish this lightly-spiced and wholesome fried kakrol. Prepared with fresh, locally available gourds, this recipe is super easy and very tasty, inspired by flavours of South Indian cooking. Serve this as a side with white rice.
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