Saturday, August 3, 2019



Kakore is what we call teasel gourd/spiny gourd/ kantola in Hindi. As far as I know, it isn't available all through the year but comes out mainly in the monsoons around June-August.

It is called Adavihagalakai in Kannada, Kakrol in Bengali, Akakarakaya in Telugu, Kattupavakai in Tamil and Phagil in my mother tongue, Konkani.

Elsewhere in the blog you will find recipes using teasel gourd such as Phagila Puddi Sagle, Phagila Phodis, and Akakarakaya Vepudu

Today's recipe is for an easy to make side dish with kakore/teasel gourd. I have adapted this from Kakore ki Sabzi from Jyotsna's Kitchen.

  • Kakore, (Teasel Gourd/Spiny Gourd) 6-7 or about 250 grams
  • Mustard Seeds, 1 tsp
  • Cumin Seeds, 1 tsp
  • Ginger Garlic Paste, 1 tsp
  • Coriander Powder, 1 tsp
  • Turmeric Powder, 1/2 tsp
  • Asafoetida Powder, 1/4 tsp
  • Chilli Powder, 1/2 tsp, or to taste
  • Salt, to taste
  • Oil, 2-3 tbsp


Wash the kakore thoroughly and snip off the tips
Cut the kakore into slices. Keep aside
Heat oil in a thick-bottomed kadhai and on medium heat add the mustard seeds
When they splutter, add the cumin seeds and when they sizzle add the ginger garlic paste and saute till the raw smell goes
Next add the asafoetida, chilli and turmeric powders and mix well
Now add the coriander powder and salt
To this add the sliced teasel gourd and mix well till the teasel gourd slices are well coated with the spices
Saute for about 1-2 minutes on high heat
Then lower the flame and cook covered for 5-6 minutes, stirring from time to time, till the teasel gourd gets done
Transfer to a serving bowl and serve hot as a side dish with roti, naan etc

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