How to make Kantola Suva Masala -
This unusual combination of kantola and suva is something you will definitely like.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Kantola, Dill Leaves
Cuisine : Indian
Course : Main Course Vegetarian
You can also find more Main Course Vegetarian recipes like Parsi Patrel Beans Thoran Beetroot Kofta Hare Pyaaz Aur Boondi Ki Sabzi
Kantola Suva Masala Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Kantola Suva Masala Recipe
Kantola 400 grams
Dill Leaves finely chopped 1 cup
Oil 2-3 tablespoons
Dried red chillies 2
Cumin seeds 1 teaspoon
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 teaspoon
Green chillies finely chopped 2-3
Turmeric powder 1/4 teaspoon
Salt to taste
Bhuna masala 130 grams
Juice of 1 lemon
Method
Step 1
Scrape the kantola and halve them. Remove the seeds. Heat oil in a non-stick pan, add dried red chillies and cumin seeds and sauté till fragrant.
Step 2
Add ginger, garlic and green chillies and sauté for a minute. Add the kantola and mix well. Add turmeric powder and salt and toss.
Step 3
Add bhuna masala and mix well. Add 1 cup water and mix. Cover and cook for 10-12 minutes, stirring occasionally, till the vegetable becomes dry.
Step 4
Add dill and lemon juice and mix well. Transfer into a serving bowl, garnish with a dill sprig and serve hot.
Nutrition Info
Calories : 498 Kcal
Carbohydrates : 33.7 gm
Protein : 13 gm
Fat : 34.4 gm
Other : Fiber- 14.5gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
