Name: Jain Kankoda Nu Shaak
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Spiny Gourd, kankoda/kantola, cut into thin slices; ⅓ tsp Mustard Seeds; ⅓ tsp Cumin Seeds; ¼ tsp Asafoetida, hing; ⅓ tsp Ground Turmeric; ⅔ tsp Red Chilli Powder; 1 tsp Ground Coriander-Cumin Blend, dhana jeera powder; ⅓ tsp Dried Mango Powder, amchur; ⅓ tsp Jaggery, optional, to balance the slight bitterness; 2 tbsp Cooking Oil, peanut oil preferred; ⅔ tsp Salt, to taste; 1⅓ tbsp Coriander Leaves, chopped

40 mintotal

30 min hands-on10 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Heat peanut oil in a wide, heavy-bottomed pan or kadhai on medium heat.
Add mustard seeds and let them splutter. Add cumin seeds and a generous pinch of asafoetida (hing).
Add the thinly sliced Kankoda (spine gourd) and turmeric powder. Toss well so the vegetables are coated in the tempered oil.
Stir-fry on medium heat for 3-4 minutes. Kankoda cooks quickly and develops a slight crispness.
3–4 min
Lower the heat. Add salt. Cover the pan and let it cook in its own steam for 5-7 minutes, stirring occasionally.
5–7 min
Do not add any water, as it will make the vegetable mushy.
Once the Kankoda is tender but still has a firm bite, remove the lid.
Add red chilli powder, dhana jeera (coriander-cumin) powder, dry mango powder (amchur), and jaggery.
Toss everything gently for 2 more minutes, allowing the dry spices to roast and cling to the vegetable slices.
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Distinct, slightly crunchy, and vividly green spiky rounds enveloped in a tangy, sweet, and spicy dry rub.

Getting it right

Tip

Kankoda belongs to the bitter gourd family but is not as bitter. Using a slightly higher amount of oil and cooking it uncovered at the end ensures a beautiful, crispy, and dry stir-fry without any bitter aftertaste.

What to serve it with

A seasonal monsoon delicacy highly anticipated in Gujarati and Jain households. Pair it perfectly with warm Bhakri or Phulkas and a bowl of plain Dal.

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Ingredients