Kantola

Kantola, which is also known as Kakrol, is a small, green, spiny vegetable belonging to the northeastern states and parts of Bengal in India. Belonging to the family of cucumbers, Kantola has some pungent taste that distinguishes it from every vegetable. Its spiky outer skin and small, oval shape make it very distinct. Inside, the flesh is pale and somewhat watery, with a texture that crunches and is firm, unlike an unpeeled cucumber or zucchini. Another popular vegetable in Indian traditional cuisine, especially for the Bengali and Assamese, is kantola, which is used after balancing the distinct bitterness with solid spices. It's widely used in stir-fry, curries, or chutneys. Though it tastes bitter, Kantola provides many health benefits, including promoting liver health and helping digestion. Kantola is a source of a healthy amount of vitamins and minerals, which include vitamin C, potassium, and dietary fibre. All these elements make it a healthy addition to any meal. Its high percentage of fibre makes it an excellent food for those looking forward to having a healthy digestive system, and many people prefer using it in vegetarian and vegan dishes because it has low calories with good nutritional value. Mostly, the vegetable is saut ed or fried with onions, garlic, cumin, and turmeric; such items help reduce its bitterness while enhancing its flavour. Some versions of extra potatoes or tomatoes may be added to this dish for added texture and taste.