Kantola...also known as Kekoda or spiny gourd is a monsoon vegetable which makes an appearance in the month of Shravan.
I have cooked it just the way my mom makes it...a simple no fuss way. Also today I cooked it in Mitti ki Kadhai which gave it that beautiful earthy aroma.
A few points to consider while making this subji
➡️Always buy tender Kantolas...they should not be turning yellow.
➡️Discard the hard seeds...but keep the tender ones.
➡️Peas pair well with this subji.
➡️Also feel free to use onions.
➡️Finish off with a squeeze of lemon for a nice tang.
Do make this subji ASAP cuz these beauties won't be available in the market for long.
