Aakakara kaya kura (Kakoda/Teasle gourd subzi)

Aakakara kaya, known as kakoda in Hindi is a species of flowering plant in the gourd family. It is known as Bristly balsam pear, spiny gourd or teasle gourd. Aakakara kaya is eaten in all regions of India and some parts of South Asia. In some parts of Andhra, it is known as boda kakara kaya also. This is a seasonal vegetable which is in markets during monsoon. 

The fruit has a lot of health benefits. Some of the benefits are reducing blood sugar levels, reducing chances of cancer, reducing excess sweating etc. Also, help in anti-aging, improving eyesight are some more benefits. High fiber content helps in easy digestion.

                                                                               

Ingredients:

•      2 cups aakakara kaya pieces
•      1/2 Tsp. turmeric powder
•      1 Tbs. tamarind paste
•      2 Tbs. jaggery pieces or powder
•      1 Tsp. rice flour
•      Salt to taste

Seasoning:

•      2 Tsp. oil
•      1 or 2 red chiles
•      1 Tsp. urad dal
•      1/2 Tsp. mustard seeds
•      1/2 Tsp. jeera seeds
•      Pinch of  hing (asafetida)
•      Few curry leaves

Directions:

1.      Wash and cut aakakara kaya in to discs or long pieces.
2.      Remove seeds, if they are too hard and tough.
3.      Boil water in a pan and add the pieces.
4.      Add turmeric powder.
5.      When the pieces are slightly soft, remove from heat.
6.      Drain the water and set aside the pieces.
7.      Heat oil in a thick pan.
8.      Add red chile, urad dal, mustard seeds, and jeera seeds.
9.      When mustard seeds splutter, add hing and curry leaves.
10.      Add the cooked aakakara kaya pieces.
11.      Mix well.
12.      Add tamarind paste.
13.      Keep stirring and add jaggery and rice flour.
14.      Reduce flame and keep mixing.
15.      Cook for five minutes and remove from heat.
16.      Transfer to serving dish.
17.      Can be eaten along with roti or rice.