Thursday, August 12, 2010
Cooking Time Required: 15 mins
Cost of preparation: 20-25 rupees
Ingredients: Kaankada (250 gms), chilli-cumin powder (1/4 tsp), oil for frying, turmeric ( 1/5 tsp), salt to taste.
Cooking: Scrape off the outer covering of the kankada and cut it into thin circles.
Heat a pan. Add the kankada pieces, turmeric powder and salt. Sprinkle some water and cover with a lid. Keep checking and sprinkling water at regular intervals till the kankada gets half cooked.
Remove from the fire and transfer to a mixing bowl. Allow it to cool down . Then sprinkle cornflour, chilli-cumin powder and little bit of salt along with some water. Mix well.
Pour oil into a wok and place it on the stove. When it becomes hot, add the kankada pieces in small lots. Deep fry till it becomes crispy.
Enjoy either as a side dish with rice or serve as a snack.
Tip: Cut an onion into thin slices. Fry the onion along with peanuts and add to the deep fried kankada. Makes for a tasty snack.
Can also be served along with onion pakodas.
Kaankada or spine gourd is a traditional oriya vegetable which is fast disappearing from the lunch/dinner menu. It is also known as Meetha Karela, Khekhsa, Padora and Bhaat Karela. It has the ability to control sugar levels which is highly beneficial to diabetics.