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Kantola with Red Chillies

7 Feb

Kantola with Red Chillies.

Kantola is sliced and fried with panch phoran. Once kantola is cooked and fried well, it is seasoned with mustard seeds powder and red chillies. Serve kantola with red chillies over plain steamed rice.
Makes: around 4 Servings of Kantola with Red Chillies.


Kantola 2 Cups Sliced
Mustard Seeds 1/4 tsp
Whole Red Chiles 2
Panch Phoran 1/2 tsp
Salt to taste
Mustard Oil 2 tsps

Method of preparation:

Wash, remove ends and slice the kantola vertically.
Grind mustard seeds and few pinches of salt into fine powder.
Grind red chiles into coarse powder.

Heat oil in a pan, add panch phoran.
Once panch phoran is aromatic or it starts to crackle, add kantola pieces.
Fry for around 10 minutes on medium flame till kantola changes color and turns light golden around the edges.
Cook covered on low flame if kantola is not frying properly.
Once kantola is fried, stir in mustard seeds powder, red chili powder and salt.
Serve kantola with red chillies over plain steamed rice.
Notes: Make sure kantola pieces are cooked well before removing from heat.

Suggestions: If kantola is not cooked, add few more tablespoons of water and cook covered on low flame till done.
Variations: Check other recipes with kantola here.
Other Names: Kantola with Red Chillies.