Step-by-Step Instructions

1. 1.Prepare the Kantola

   First, cut off both ends of the kantola. Then, lightly scrape the outer skin and wash them thoroughly.

2. 2.Boil the Kantola

   Place the cleaned kantola in a pot with water and add a pinch of salt. Boil for 4-5 minutes until they are slightly soft.

3. 3.De-seed the Kantola

   Once boiled, make a slit lengthwise in each kantola. Using a spoon, carefully scoop out all the seeds and set them aside. Repeat for all kantola.

4. 4.Prepare the Stuffing Paste

   In a mixer grinder, add roasted peanuts, ginger, garlic, green chilies, chopped onion, the scooped-out kantola seeds, and fennel seeds. Grind everything into a fine paste.

5. 5.Season the Paste

   Transfer the ground paste to a bowl. Add salt to taste, turmeric powder, cumin powder, coriander powder, red chili powder, garam masala powder, and amchur powder. Mix all the spices thoroughly with the paste.

6. 6.Stuff the Kantola

   Carefully stuff each de-seeded kantola with the prepared spice paste. Ensure they are well-filled. Keep any leftover paste aside for the gravy.

7. 7.Fry the Stuffed Kantola

   Heat cooking oil in a kadai (wok). Add two pinches of cumin seeds and let them splutter. Then, gently place the stuffed kantola into the hot oil. Fry on high flame for 2 minutes until they turn golden brown on one side. Carefully flip them over and fry for another 2 minutes until golden on all sides.

8. 8.Cook with Gravy

   Add the remaining spice paste (if any) and a little water to the kadai with the fried kantola. Mix gently to combine. Cover the kadai with a lid and cook for 4-5 minutes on medium-low heat, allowing the flavors to meld and the kantola to cook through. Stir once in between to prevent sticking.

9. 9.Serve

   Once cooked, your delicious stuffed kantola sabzi is ready to be served hot with roti, paratha, or rice.