Bodakakara kaya Kura

  Through out last week weather played spoil sport. Very wet days. And such days call for a favorite vegetable of mine, Aakakarakaya aka Teasel gourd. Called Kantola in Hindi, am not sure what its called in other regional Indian languages. Readers, please help?

Ingred

Bodakakara kaya Kura

ients:

1/4 kg aakakarakaya, lightly peel, quarter

2 onions, sliced

large pinch turmeric pwd

1 tsp red chilli pwd

pinch of roasted methi pwd

1/4 tsp garam masala pwd

large pinch sugar

2 tbsps oil

salt to taste

For seasoning/poppu/tadka:

10-12 curry leaves

1 Drizzle 2 tsps oil in a vessel, add the quartered teasel gourds along with a large pinch of sugar and saute for 9-10 mts till they attain a pink shade.
2 Heat 1 1/2 tsps oil in a cooking vessel, add sliced onions and saute for 3-4 mts. Remove from vessel, cool and make a paste. Keep aside.
3 In the same vessel, the onions were sauteed, add the remaining oil, add curry leaves and the onion paste and saute for 4 mts. Add chilli pwd, methi pwd, haldi, garam masala and salt and combine.
4 Add the roasted teasel gourd quarters and stir fry on medium heat ensuring they don’t burn or stick to the pan. Keep frying till they well roasted and this could take about 18-20 mts.