Follow our step-by-step instructions to create a Spiny Gourd Fry that’s crispy on the outside and tender on the inside.
Enjoy our other recipes: Lauki Chilka Delight & Crispy Kurkuri Bhindi.
Ingredients
- Spiny gourds (kakrol) – 250 grams
- Red chili powder – 1 teaspoon
- Turmeric powder – 1/2 teaspoon
- Garlic Paste – 1/2 teaspoon
- Dry red chili – 1 no.
- Salt to taste
- Oil for frying
Method
- Wash the spiny gourds thoroughly and trim the ends (no need to peel them). Cut them into thin, round slices.
- Heat oil in a pan on medium heat, add dry red chili. Carefully place the spiny gourd slices and salt into the hot oil. When spiny gourd are half cooked add turmeric, red chili powder and garlic paste. Mix it well.
- With a spatula, gently move the spiny gourd around in the pan for 1 minute, so they are all evenly coated with oil and and all spices. Cover the pan with a lid and allow the spiny gourd slices to cook in their own steam for 10-15 minutes or until they achieve a light golden brown texture. Now turn Off the flame.
- Serve hot with Roti, Dal-Rice or Paratha.
