Kartule Gravy Bhaji: Easy Spiny Gourd Recipe

Spiny Gourd, known as Kartule or Kantola in Marathi, is a unique and nutritious monsoon vegetable. If you’ve ever wondered how to cook this interesting gourd, you’re in for a treat! This Kartule Gravy Bhaji is a delightful Maharashtrian dish that’s packed with flavour. The combination of fresh coconut, aromatic spices, and tangy tamarind creates a rich and savoury gravy that perfectly complements the tender spiny gourd. This recipe is surprisingly easy to follow, making it a great choice for both beginners and experienced cooks. Get ready to impress your family with this wholesome and tasty bhaji!

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Ingredients List:

• 250-300 g Spiny Gourd (Kartule)
• Paste: Fresh Coconut, 7-8 Garlic Cloves, 2 Green Chilli, 1/2 Inch Ginger, 1 Onion Chopped, 1/2 tsp Cumin Seeds, Coriander Leaves
• Oil
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• Curry Leaves
• A Pinch of Hing / Asafetida
• 1/4 tsp Turmeric Powder
• 1 tsp Coriander Seeds Powder
• 1 tsp Red Chilli Powder (adjust to your spice level)
• Salt to taste
• 1/2 tsp Garam Masala Powder
• A small piece of Tamarind
• Water as needed

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Step-by-Step Instructions:

• Prepare the Spiny Gourd: Wash the spiny gourds thoroughly. Cut off the top and bottom ends, then slice them in half lengthwise. If the seeds are hard and mature, scoop them out. For tender gourds, you can leave the seeds in. Soak the cut spiny gourds in a bowl of water.
• Make the Masala Paste: In a grinder, combine the grated coconut, chopped onion, tomato, garlic cloves, green chillies, ginger, a small amount of cumin seeds, and fresh coriander leaves. Grind to a smooth paste, adding a little water if necessary.
• Saute the Masala: Heat oil in a pressure cooker or a pan over medium heat. Add the mustard seeds and let them splutter. Then add the remaining cumin seeds, asafoetida, and curry leaves.
• Cook the Spices: Add the ground masala paste to the cooker and saute for 2-3 minutes until it becomes fragrant and oil starts to separate.
• Add Powdered Spices: Now, add the turmeric powder, coriander powder, red chilli powder, and salt. Stir well and cook for another minute.
• Cook the Spiny Gourd: Add the soaked and drained spiny gourds to the masala. Mix well to coat them with the spices. Add the garam masala and the piece of tamarind.
• Cook the Bhaji: Pour in about half a glass of water, or more if you prefer a thinner gravy. Stir everything together. Close the lid of the pressure cooker and cook for 3 whistles. If not using a pressure cooker, cover the pan and let it simmer on low heat until the spiny gourds are soft.
• Serve: Once the pressure releases, open the cooker. Your delicious Kartule Gravy Bhaji is ready to be served hot!

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Cooking Tips for Better Results:

• Choose Tender Gourds: For the best taste and texture, try to use small, tender spiny gourds.
• Fresh Masala is Key: Using freshly ground coconut and spices will give your bhaji a much richer flavour than using pre-made pastes.
• Adjust the Gravy: You can control the consistency of the gravy by adding more or less water. If you prefer a drier version, cook it without a lid for a little longer to let the water evaporate.
• Don’t Overcook: Be mindful of the cooking time, especially in a pressure cooker, to prevent the spiny gourds from becoming too mushy.

Variations:

• Vegan Version: This recipe is naturally vegan! Just ensure you are using a vegan-friendly oil.
• Spicy Version: To make it spicier, you can add an extra green chilli to the masala paste or increase the amount of red chilli powder.
• Kid-Friendly Version: Reduce the green chillies and red chilli powder to make a milder version that kids will enjoy. You can also add a small piece of jaggery to the gravy to balance the flavours.
• Add Potatoes: For a more filling bhaji, you can add one cubed potato along with the spiny gourds.

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Serving Suggestions:

• This Kartule Gravy Bhaji tastes best when served hot with:
  • Chapattis or Rotis: Soft, fluffy flatbreads are perfect for scooping up the delicious gravy.
  • Bhakri: A traditional Maharashtrian flatbread made from millet or rice flour.
  • Steamed Rice: Plain steamed rice is a great accompaniment to soak up the flavours of the bhaji.
  • A side of Salad: A simple cucumber and onion salad adds a refreshing crunch to the meal.

FAQs:

Q1: What is Spiny Gourd?
Ans: Spiny Gourd, also known as Kantola, Kartule, or Teasel Gourd, is a seasonal monsoon vegetable popular in India. It is known for its unique spiky texture and is rich in nutrients.

Q2: Where can I find Spiny Gourd?
Ans: You can usually find Spiny Gourd at local Indian grocery stores or farmers’ markets, especially during the monsoon season (July to September).

Q3: Can I make this recipe without a pressure cooker?
Ans: Yes, absolutely! You can cook the bhaji in a regular pot or pan with a lid. It will just take a bit longer to cook. Simmer on low heat until the spiny gourds are tender.

Q4: Is Spiny Gourd bitter?
Ans: Tender spiny gourds are not bitter. However, mature ones with hard seeds can have a slightly bitter taste. That’s why it’s recommended to use fresh, tender gourds and remove the seeds if they are mature.

Q5: How to store leftover Kartule Bhaji?
Ans: You can store the leftover bhaji in an airtight container in the refrigerator for up to 2 days. Reheat it thoroughly before serving.

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