Kakrol Ki Sabzi


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Kakrol called in Hindi is Spiny gourd is like a small size of bitter gourd Karela as we call it in Hindi.Compared to Karela Kakrol is not atoll bitter in taste and it can be made in various Indian style fried With or without added curry.Here we will make a dry masale wale Kakrol best can be eaten with roti or Paratha.


  • 500 gm Spiny gourd / Kakrol
  • 4 medium boiled Potatoes
  • Salt to taste
  • 1 tsp Cumin / Zeera
  • 2 Onions / Pyaz
  • 1/2 tsp Ginger paste / Adrakh
  • 1/2 tsp Garlic paste / Lasan
  • 1/4 tsp Chilli powder / Lal mirch
  • 1/2 tsp Turmeric / Haldi
  • 1 tsp Chilli paste / Mirch
  • 2 tbsp Curd / Dahi
  • 3 tbsp Oil / Tel
  • 1 tsp Coriander powder / Dhaniya
  • 1/2 tsp Garam masala
  • 1 tsp Dry Fenugreek leaves / Kasuri methi
  • Water to boil


  1. After cutting both ends of Kakrol add them to Water and let boil for 2 minutes.
  2. Put off the stove cover with a lid and let it sit in hot Water for 5-10 minutes.
  3. Now easily scrape out the skin with a knife and cut oblong into four equal parts.( Discard any hard seeds )
  4. Also cut boiled Potatoes in oblong shape.
  5. Heat 2 tablespoons Oil and in hot Oil fry Kakrol till golden,it will take 5-7 minutes over medium-high,then add cut Potatoes.
  6. Continue frying till the colour of Potatoes start changing, in between adding Salt.Strain out both.
  7. Heat 1 tablespoon more Oil.In the hot Oil add Cumin and let it crackle few seconds keeping heat low.
  8. Then add Ginger-Garlic paste ,stir and within few seconds add chopped Onions.Saute till translucent.
  9. Then add fried Kakrol -Aloo.Add spices – Red Cilli powder,Turmeric,Coriander powder and Garam masala.
  10. With a lite hand give it a mix sauting over low-medium so that the vegetable gets fully coated with spices.
  11. Adding Curd and chilli paste again give a mix.
  12. Now cover and let it cook on low for 10 minutes.
  13. Sprinkle dry Fenugreek leaves and serve hot with Roti or Paratha.

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