Monsoon is here and so is the time to enjoy rains, green nature and nippy weather. And yet another factor that makes monsoon desirable for all is the seasonal produce. Rainy season brings along an in depth range of fruit and veggies which are fresh, delicious and healthy to the core. One such amazing vegetable is spiny gourd. Also known as kakora or kantola (in Hindi), it’s certainly one of the lesser-known vegetables from the gourd family. It looks very similar to an oval-shaped karela but has light green color and soft spines on the outer skin. Spiny gourd is loaded with essential nutrients too. In response to celebrity nutritionist Lovneet Batra, spiny gourd makes for an ideal monsoon vegetable that has fibre, vitamins, minerals and more and helps boost immunity and nourish us from inside. She further listed three major advantages of including spiny gourd of their on a regular basis food regimen.

Here Are 3 Major Advantages Of Eating Spiny Gourd During Monsoon:

1. Promotes Vision:

Vitamin A is the important thing nutrient for higher vision. This vegetable, being wealthy in vitamin A, helps in improving eye-sight.

2. Aid Digestion:

Spiny gourd is high in fiber. Hence, it is taken into account very useful for simple digestion. It also keeps your stomach in fine condition throughout the season and reduces the infections caused.

3. Manage Diabetes:

Spine gourd has hypoglycemic properties. It also protects and regenerates pancreatic beta-cells. Moreover, it improves each insulin secretion and insulin sensitivity, helping to administer diabetes in any respect levels.

Monsoon-Special Spiny Gourd Recipe: How To Make Kantola Fry:

Now that you’ve got to know concerning the advantages of spiny gourd, how about making some at home? That is right. Spiny gourd is flexible and could be used to cook several delicious dishes. You possibly can make kantola sabzi, stuffed kantola and more. But what stays our favourite is the classic kantola fry. A well-liked Bengali side dish (often called kakrol bhaja), kantola fry is straightforward, fuss-free and tastes great when accompanied with dal chawal.

All it’s essential to do to make kantola fry is – cut the kantolas in circular shapes, marinate with salt and turmeric for a while and pan-fry on medium-heat until it turns light brown in color. That is it. The delicious kantola fry is able to be relished.

We recommend, bring some kantola from the nearby market and make kantola fry for yourself today.

About Somdatta SahaExplorer- that is what Somdatta likes to call herself. Be it when it comes to food, people or places, all she craves for is to know the unknown. An easy aglio olio pasta or daal-chawal and an excellent movie could make her day.