Kantola is also known as kekrol, kakrol, bhat karela, korola or kartoli.
- 500 gms of Kantola.
- 1 Large onion finely chopped.
- 3 large tomatoes, roughly chopped.
- A bunch of coriander leaves, finely chopped.
- Coriander Powder about 2 teaspoons.
- Red Chilly Powder, 1 teaspoon.
- Turmeric and salt.
Slice the kantola in half and remove the seeds. Its easier to use a small thin spoon to remove them. Rub salt and turmeric on the kantola and keep in a colander for at least 20-30 mins. Wash off the salt and shake them dry.
Heat mustard oil. Fry some cumin and onion in the oil. When translucent add the kantola pieces. Mix well. Cook on high till whatever water was trapped in the skin of the kantola has dried. Add all the remaining ingredients and cook covered on low heat.
In about ten minutes it should be ready. Check by eating a piece. If its tender. Its done.
Adjust salt only in the end. Because the kantola was salted, there is a chance it might have carried over into the dish.