Kantola (spicky Gourd)

Momordica dioica, commonly known as spiny gourd and also known as kantola, is a species of flowering plant in the gourd family. It is used as avegetable in Odisha, Bengal, Assam and Gujurat in India and some parts in South Asia. It has commercial importance and is exported and used locally. The fruits are fried and sometimes eaten with meat or fish Kantola looks like a very small karela (bitter gourd), but shaped like a water droplet 2 to 3 cm in diameter with surface covered in many small spiny dots. These are not sharp but should be peeled before eating. Kantola grows as a vine, which grows slowly but wildly. They change colour from dark green to light green and then to yellow which indicates that they are overripe and more bitter. Uses: After peeling the spiny skin the vegetables are cut into quarters and usually curried. In some parts of India they are used to make pickle or hollowed, stuffed with spices and steamed. Kantola has a bitter taste but not as bitter as karela, and therefore has an acquired taste. Spiny Gourd or Kantola is a vegetable, which is normally seen in the Indian markets in theseason of monsoon. It has many health benefits and that is the reason why it is started to crop up all around the world besides Indian subcontinent. It has tiny spines all over its body and that is why it has got its name as â??Spiny Gourdâ??. It is also known as Teasle gourd, Kakrol, Kankro, Kartoli, Kantoli and Bhat korola. It is mainly cultivated in the mountain regions of India. It is easily cultivated on unfertile soil and its vine has only 3 to 4 months life span.