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Kantola Fry

27 Dec

Akakarakaya Vepudu.

Kantola is washed and sliced. Sliced kantola is fried in oil till cooked and soft. The kantola fry is seasoned with fried whole spices and garlic. Serve kantola fry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Kantola Fry


Kantola 3 Cups Sliced
Red Chili Powder 1/2 tsp
Garlic 1 Clove
Salt to Taste
Oil 1 Tbsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 7
Oil 1 tsp

Method of preparation:

Wash, chop off little bit of both ends and slice the kantola vertically into quarters.
Peel and lightly crush the garlic clove.

Heat oil in a pan, add sliced kantola and fry on medium flame till kantola is cooked and turns just soft.
In the middle of the pan, add a tsp of oil and add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic to the oil and briefly fry it.
Mix kantola with the fried spices and stir in red chili powder and salt.
Remove from heat and serve kantola fry with steamed rice and dollop of ghee.
Notes: Make sure kantola is cooked well.

Suggestions: If kantola is not cooked properly, put it back on heat and cook covered on low flame till done. Adjust spice with red chili powder.
Variations: You can also deep fry the kantola if you wish. Check kantola with sesame seeds here.
Other Names: Kantola Fry.