As soon as the monsoon season arrives, the sale of certain vegetables increases in the market. One of these special vegetables is Kakroda, which is also called Kantola, Kakora, or Kikora. It looks like a smaller version of bitter gourd, but its properties are extremely impressive. This vegetable is usually available only for 90 days in a year and its taste is also very good.
Benefits of Kakoda
Kakoda contains a lot of fiber and phytonutrients which protect the body from many diseases. This vegetable is also helpful in weight loss as it is low in calories. 100 grams of Kakoda contains only 17 calories. Apart from this, Kakoda also helps in controlling blood pressure and it also contains a good amount of protein and iron. Carotenoids such as lutein present in it help prevent eye diseases and heart diseases.
Method of making Kakoda
Cleaning and Cutting First of all, wash the Kakoras thoroughly and soak them in water for a while. After this, cut the Kakoras. If the seeds look ripe from the inside i.e. red or orange, then remove them. If the seeds look white, then leave them as they are and cut the Kakoras lengthwise.
Frying Put 2 tablespoons of oil in a pan add chopped kakoras and fry on high flame. Keep stirring with a spoon and cook lightly for 4-5 minutes, until the kakoras become about 80% soft. Then take them out on a plate.
Preparing the masala Add one more teaspoon of oil to the same pan. When the oil is hot, add half a teaspoon of cumin, fennel, and nigella seeds. Nigella seeds give a good flavor to the vegetable, but if it is not available then you can skip it. Then add long chopped onions and 2 chopped green chilies to the pan and fry. Fry the onions till they turn light pink.
Spice mixture Now add half a teaspoon of ginger-garlic paste and fry it a little. After this add salt, 1 teaspoon coriander, turmeric, and red chili. Fry the spices well. If the spices burn, you can add a teaspoon of water. Once the spices are fried, add the kakoras to it and mix well.
Cooking Cover the vegetables and cook for 2-3 minutes. Finally, add half a teaspoon of dry mango powder and mix well. Turn off the gas when the vegetable is cooked.
Now your delicious and healthy Kakroda ki Sabzi is ready. You can eat it with roti or chapati and enjoy the monsoon season to the fullest.
First Indian Female Shooter to Win Olympic Medal: Manu Bhaker
#Esports World Cup 2024: A Game-Changer for the Future of Competitive Gaming