This season’s veggies
Kantoli (teasel gourd, in pic), pendhra (tamilnadia uliginosa), kadu kand (dioscorea balbifera), ambadi (gongura) and bamboo shoots are the vegetables specific to this season. To make kantoli bhaji, choose a bunch of small, non-ripened green oval cute teasel gourd. Scoop out the seeds and cut them in a semi-circular shape, or leave them hollow after taking out the seeds. In a pan, heat oil, add mustard seeds, chopped onion and garlic cloves and turmeric. Sauté well, add kantoli slices and salt to the masala. After mixing, sprinkle water; cover and cook for around seven minutes. Some may add jaggery to moderate the bitterness. Serve hot, topped with coconut and chopped coriander.