look news india
The biggest beauty of Indian food and kitchen is that with every season, nature gives us some special and priceless gifts which are not less than taste as well as medicine for our health. In this pleasant season of monsoon i.e. rainy season, one such seasonal and magical vegetable which enhances the beauty of the market is in the news these days, which is known as ‘Kakora’ (Kakora or Kantola) in both rural and urban areas. This vegetable, which has a thorny outer covering and is filled with small seeds from within, may look a little different, but even big dishes pale in comparison to its nutritional elements and unique taste. Recently, well-known food expert and chef Garima Bhargava has shared the recipe of making this traditional vegetable in a very easy and tasty way as per the modern kitchen, after which people are making it with great enthusiasm at their homes. Through this detailed and special article, let us know what are the amazing health benefits of eating Kakoda vegetable and about the secret recipe told by Garima Bhargava which will make this vegetable lick your fingers.
Medicinal properties of Kakoda vegetable and scientific importance of its consumption during monsoon season.
Kakoda has been recognized as a superfood in both Ayurveda and modern science, because it contains abundant amounts of antioxidants, fiber, iron and vitamins which strengthen the body’s immunity. During the rainy season, since the digestive system becomes a little weak and the risk of infection increases, consumption of cucumber helps in keeping the stomach clean, controlling blood sugar and removing harmful toxins from the body. The phytochemicals and minerals present in cucumber keep the body energetic and protect against diseases caused by changing weather. This is the reason why elders in traditional Indian families have always insisted on eating Kakoda vegetable during monsoon days, because it is not just a taste option but a complete guarantee of health.
Food expert Garima Bhargava shared a very easy and traditional method of making Kakoda vegetable.
People often have this misconception about Kakoda vegetable that it is very difficult to make or its bitterness does not go away, but food expert Garima Bhargava has completely broken this myth. According to Garima, the first rule of making Kakoda vegetable is that fresh and small sized Kakodas should be selected from the market, in which the seeds are not too hard. First of all, wash the pumpkin thoroughly and cut off both its ends and then cut them thinly into long or round pieces. After this, heat mustard oil in a pan, add cumin, asafoetida, fennel, finely chopped onion and green chillies and fry till it turns golden, which increases the taste of this vegetable many times.
The perfect balance of spices and the magical way of cooking on low flame which enhances the taste.
Spices play the most important role in making Kakode curry tasty, and Garima Bhargava recommends using coriander powder, turmeric, red chilli powder along with dry mango powder and a little bit of fennel. Put the chopped cucumbers in a pan, mix them well with the spices and then cover and cook on low flame without adding water, so that the cucumbers melt well in their own natural oil and moisture. Keep stirring it occasionally so that the vegetable does not burn from below, and when it starts turning light brown and crispy, add garam masala and finely chopped green coriander on top and turn off the flame. Kakoda vegetable prepared in this way not only looks very attractive but its fragrant aroma spreads throughout the house, which even children like to eat with great gusto.
Why is this great combination of traditional taste and modern lifestyle important for your health?
In today’s fast-paced world, where people are increasingly getting attracted towards fast food and unhealthy snacks, traditional seasonal vegetables like Kakoda help us connect with our roots. By adopting this easy recipe given by Garima Bhargava, you can prepare a nutritious dish in a short time which will help in keeping your entire family healthy. When this delicious Kakoda vegetable is enjoyed with hot rotis or parathas amidst the rain showers, the food experience becomes satisfying. Next time you go to the market, be sure to include this seasonal superfood in your bag and prepare a wonderful and healthy feast for your family with this easy recipe.