Spine gourd, locally known as the kankada(in Oriya), which once grew only in the wild, is in high demand among vegetarians..Kankada is a natural herb that provides food rich in fibre, protein and vitamins and is available during the season when there is scarcity of vegetables in the market...Its also known as Kakrol, Kankro, Kartoli(Marathi; we also call kantavli), Kontoli, Kontola, Kontroli, Bhat Kerela(Asamese), Bhat Karola(Bengali), Kankoda(Gujarati) and the scientific name is Momordica dioica.
A seasonal veg and are canned and exported to International Veg market...It belongs to karela family. That is why it is also known as meetha karela in north India.
Enough talking about the vegetable, now the recipe and here it goes...
5-6 Soya nuggets(optional)
6-7 garlic flakes
1 medium tomato
1/2 tsp cumin powder
1/2 tsp coriander powder
1 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala powder
Salt to taste
Wash and peel the skin of kankada and potatoes.
Cut them in to cubes.
Soak the soya nuggets in warm water for 10 mins, remove them by squizing out all the excess water and keep aside.
Heat oil in a kadai and fry the kankada and potato cubes by adding a pinch of salt and 1 tsp turmeric powder to it.
Fry till the vegetables are half cooked..Keep aside in a bowl .
Make a smooth paste of onion,ginger, garlic and tomato .
Heat oil in the kadai, add the prepared paste with chilli powder and cook for 2 mins.
Now add cumin powder and coriander powder to it and cook till oil evaporates from the masala.
Then add the fried potatoes and kankada to the masala and cook un cover for 2 mins without adding water.
Now add water as needed and cook till all the vegetables are done.
Finally add the soya nuggets to it and cook for 2 mins more.
Garnish with chopped coriander leaves and serve hot with rice/roti/paratha..