About The Product

Kantola, otherwise called sharp gourd or teasel gourd, is a one-of-a-kind and less popular vegetable usually tracked down in South Asia and a few parts of Africa. It has a similar family to harsh gourd and cucumber and is known for its spiky outside.

Kantola has a somewhat harsh taste and a crunchy surface. The vegetable is normally harvested when it is still green and delicate. Its spiky skin is consumable, but it can be eliminated whenever wanted. Inside, the tissue is light green and tastes really gentle.

Concerning culinary purposes, kantola is well known in Indian food, especially in dishes from the territories of Maharashtra and Gujarat. It is often utilized in pan-sears, curries, and pickles. Kantola can likewise be loaded down with flavors and cooked. The sharpness of kantola adds a special taste to the dishes it is utilized in.

Kantola is a decent source of dietary fiber and contains different nutrients and minerals, including L-ascorbic acid, vitamin A, and calcium. It is likewise known for its potential medical advantages, for example, helping with processing and advancing weight reduction.

While planning kantola, it means quite a bit to deal with it with care because of its spiky exterior. The vegetable can be washed, cut, and cooked according to the ideal recipe. It coordinates well with flavors, onions, garlic, and different vegetables.

While kantola may not be essentially as well known as a few different vegetables, it offers an unmistakable flavor and wholesome profile that can be enjoyed in various dishes, especially in South Asian food.