Day before yesterday, while returning from morning walk, I was struck by the sight of a new vegetable put on display on the pavement by vegetable vendor.
Decades old childhood memories flooded my mind. The vegetable appeared to have been seen in childhood but I could not remember it’s name and taste. So I decided to purchase it and try my hand on this unique vegetable!!
When my husband saw this, he immediately recognized it and told me , this is Spine gourd or Teasel gourd( kheksa). And shared his memories that he enjoyed it in their grandma’s home. His Uncle was so much fond of this veggie. It resembles bitter gourd and pointed gourd.Being a masters of botany, he gave me information that all of them belong to same family cucurbitacea. While I am also masters of botany but I am not that kinda…😂
After reaching home, I called my mother and asked about the recipe. She gave me the recipe as well as it’s immense health benefits. like…
It not only reduces blood sugar level but improves one’s vision and gastronomical health. According to Ayurveda it contains anti aging properties and is helpful in cough, cold and fever.
I made it with passion and the dish turned out to be wonderful. And one interesting thing is that, even my so choosy children liked it!!
I served this dry preparation of vegetable with paratha and two types of green and red chutnies(dips). It is most suitable for lunch although you can have it in dinner also.
Preparation time: 30 minutes
Cooking time: 20 minutes
- 1/2 kg fresh spine gourd(kantola or kheksa)
- 1or 2 finely chopped onion
- 8 -10 garlic cloves
- 1 inch ginger
- 18-20 black peppercorn
- 1/2 tsp Cumin
- 1/2 tsp nigella seeds or kalongi
- 1/2 tsp crushed thick fennel
- 1/2 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1/2 tsp dry mango powder
- 1/2 tsp chaat masala
- 3-4 tbsp mustard oil
- Salt to taste
- Properly wash and slice the gourd lengthwise and keep aside.
- Make fine paste of ginger, garlic, black pepper and cumin.
- Heat oil in a non-stick pot and saute onion. When onion turns light brown, add fennel, kalaunji. Once they start crackling, immediately add freshly made paste and add turmeric, coriander,red chilli powder and saute. When masala and oil separate, add sliced vegetables and saute all of them properly.
- Add salt, mix well, cover the pot and cook the vegetable for about 15 minutes.
- Sprinkle the mango powder and chaat masala over vegetable and cook for another 2-3 minutes. When the vegetable is done, take the pot off the flame.
- Serve hot with roti, paratha or dal and rice.