Recipe byMeenraz Cooking Updated 1 Oct 2026

Seasonal Special 4.2/5 (6 ratings)

Kakora Vegetable Recipe (Kantola Sabji)

Name: Kakora Vegetable Recipe (Kantola Sabji)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian Cuisine
Ingredients: 500 g Kantola / Kakora; 2 tbsp Oil; ¼ tsp Cumin seeds; ¼ tsp Fennel seeds; ¼ tsp Nigella seeds (Kalonji); 1 medium Onion; 3–4 Green chillies; 1 tsp Turmeric powder; ½ tsp Kashmiri red chilli powder; 1 tsp Coriander powder; 1 tsp Sabzi masala; To taste Salt; 1 medium Tomato

Kakora Vegetable is a delicious seasonal Indian sabji, also known as Kantola, Kakoda, or Spine Gourd. This easy recipe shows you how to prepare it with simple spices for a flavorful everyday meal. Kantola Ki Sabji Recipe is a simple and flavorful Indian vegetable dish. It is especially popular during the rainy season when fresh Kantola is commonly available in local markets. Kantola is known by several different names across India. Depending on the region,… Read more

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Preparation Time15 minutes

Cooking Time20 minutes

Total Time35 minutes

Calories150 kcal

About this recipe

Kakora Vegetable is a delicious seasonal Indian sabji, also known as Kantola, Kakoda, or Spine Gourd. This easy recipe shows you how to prepare it with simple spices for a flavorful everyday meal.

Kantola Ki Sabji Recipe is a simple and flavorful Indian vegetable dish. It is especially popular during the rainy season when fresh Kantola is commonly available in local markets.

Kantola is known by several different names across India. Depending on the region, you may hear it called Kakora, Kakoda, Kantola, Kakori, Teasel Gourd, Spiny Gourd, or even sweet bitter gourd.

This vegetable has its own distinctive taste. Therefore, you don’t need too many spices to make a delicious Kantola Ki Sabji.

In today’s recipe, we are using 500 grams of fresh Kantola. We will cook it with onion, green chillies, tomato and a few basic Indian spices.

The tempering is especially important in this recipe. We will use cumin seeds, fennel seeds and nigella seeds. Together, they add a lovely aroma and flavor to the sabzi.

Another important part of this Kantola Ki Sabji Recipe is when we add the tomato. Instead of adding it at the beginning, we first allow the Kantola to cook for a few minutes.

Once the Kantola starts becoming slightly soft, we add the tomato. This simple method helps everything cook nicely while keeping the recipe easy.

If you enjoy simple homemade Indian vegetable recipes, you can also try our Desi Style Matar Paneer Recipe. For another delicious vegetable option, check out our Bharwa Shimla Mirch Recipe on Meenraz Cooking.

So, let’s prepare this easy and delicious Kantola Ki Sabji Recipe at home.

What is Kakora Vegetable?

Kantola is a small green vegetable with a distinctive outer surface covered with soft, spine-like projections. This appearance is one reason it is commonly called Spine Gourd or Spiny Gourd in English.

Its botanical name is Momordica dioica. The vegetable is known by several regional names in India, which is why recipes for Kantola may also appear under names such as Kakora or Kakoda.

Kantola is a seasonal vegetable. Therefore, its availability can vary depending on the region and time of year.

When buying Kantola for this recipe, choose fresh and firm pieces. Avoid vegetables that look overly soft or damaged.

For additional information about Indian vegetables and horticultural crops, you can refer to resources from the Indian Council of Agricultural Research (ICAR).

Ingredients13 items

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Kantola / Kakora500 g
Oil2 tbsp
Cumin seeds¼ tsp
Fennel seeds¼ tsp
Nigella seeds (Kalonji)¼ tsp
Onion1 medium
Green chillies3–4
Turmeric powder1 tsp
Kashmiri red chilli powder½ tsp
Coriander powder1 tsp
Sabzi masala1 tsp
SaltTo taste
Tomato1 medium

Method (Steps)10 steps

Wash the Kantola Thoroughly

Take 500 grams of fresh Kantola. Wash them thoroughly with clean water three to four times.
Kantola has small spine-like projections on its outer surface. Dirt can sometimes remain between them. Therefore, washing the vegetable properly before cutting is important.
Drain the excess water once the Kantola is clean.

Cut the Kantola

Now cut the washed Kantola into pieces. Try to keep the pieces approximately the same size.
Similar-sized pieces cook more evenly. Keep the chopped Kantola aside while you prepare the tempering.

Prepare the Tempering

Place a kadai or pan over medium heat. Add approximately two tablespoons of oil and allow it to heat.

Once the oil is hot, add ¼ teaspoon cumin seeds. Next, add ¼ teaspoon fennel seeds and ¼ teaspoon nigella seeds.

Allow the whole spices to crackle for a few seconds. This simple tempering gives the Kantola Ki Sabji a wonderful aroma.

Sauté the Onion and Green Chillies

Add one medium-sized chopped onion to the pan. Then add three to four chopped green chillies.
Sauté them over medium heat until the onion starts changing color. There is no need to make the onion very dark or brown.

Add the Spices

Lower the heat slightly before adding the powdered spices.

Add one teaspoon turmeric powder, half a teaspoon Kashmiri red chilli powder, one teaspoon coriander powder and one teaspoon sabzi masala.

Mix everything well with the onion.

This Kantola Ki Sabji Recipe does not require a large amount of spices. Keeping the seasoning simple allows the natural flavor of Kantola to remain noticeable.

Add the Chopped Kantola

Now add all the chopped Kantola to the pan.
Mix everything thoroughly so that the spices coat the Kantola pieces evenly.
Add salt according to your taste. Mix once again until the salt and spices are well distributed.

Cover and Cook

Cover the kadai with a lid. Let the Kantola cook over low heat for approximately 4–5 minutes.
Check the sabzi once during cooking and gently stir it. After a few minutes, the Kantola should start becoming slightly softer.
Avoid cooking continuously over very high heat. Slow cooking helps the vegetable cook more evenly.

Add the Tomato

Once the Kantola has softened slightly, add one medium-sized chopped tomato.
Mix the tomato thoroughly with the Kantola and spices.
We are adding the tomato at this stage instead of at the beginning. This gives the Kantola some time to soften before the tomato is incorporated into the dish.

Cook for Another 4–5 Minutes

Cover the pan again and cook the Kantola Ki Sabji over low heat for another 4–5 minutes.

During this time, the tomato will become soft and mix with the spices. The Kantola will also continue cooking.

Check the sabzi and stir gently if necessary. Once the Kantola is soft and the masala coats the pieces nicely, turn off the heat.

Serve Kantola Ki Sabji

Your delicious homemade Kantola Ki Sabji Recipe is now ready to serve.

Serve it hot with roti or paratha. You can also pair this dry sabzi with dal and steamed rice for a complete homemade Indian meal.

Watch the complete video tutorial for this recipe.

If fresh Kantola is available in your local market, this Kantola Ki Sabji Recipe is a simple way to turn it into a flavorful homemade meal.

The recipe uses everyday Indian ingredients. You only need onion, tomato, green chillies and a few basic spices to prepare it.

The tempering of cumin, fennel and nigella seeds adds extra aroma without overpowering the natural taste of Kantola. Slow cooking also allows the vegetable and spices to come together nicely.

You can serve this sabzi with hot roti or paratha for lunch or dinner. It also makes a delicious side dish with dal and rice.

If you don’t want to use tomato, try the amchur variation mentioned above. Small changes like this allow you to adjust the recipe according to your family’s taste.

If you make this Kantola Ki Sabji, we’d love to know how it turned out. Share your experience in the comments and tell us what Kantola is called in your region.

For more easy homemade Indian recipes, continue exploring Meenraz Cooking.

Thank you for visiting Meenraz Cooking. Happy Cooking! ❤️

Frequently Asked Questions

Kantola is known by different regional names. Kakora and Kakoda are among the names commonly associated with this vegetable in different parts of India.

Kantola is commonly known as Spine Gourd or Spiny Gourd in English. Its botanical name is Momordica dioica.

Yes. Wash it thoroughly before cutting because dirt can remain around its textured outer surface.

In this recipe, cook the Kantola for approximately 4–5 minutes first. Then add the chopped tomato and continue cooking until everything becomes soft.

Yes. You can skip the tomato and use a little amchur powder for a tangy flavor.

Usually, no additional water is required for this dry-style recipe. Cook it covered over low heat and check it occasionally.

After the ingredients are prepared, the cooking process generally takes around 15–20 minutes. The exact time can vary depending on the size and tenderness of the Kantola.

You can serve it with roti, paratha or alongside dal and rice.

Rate this recipe

4.2/5 from 6 ratings

Kakora Vegetable Recipe (Kantola Sabji)