Kakrol is most probably the fruit
of Momordica dioica, a liana of the
gourd family, Cucurbitaceae. Kankrol is
also known as spiny gourd, teasle gourd.
In
South Asia, where kakrol is widely cultivated for consumption, it is known in
many names : karela (Hindi), katwal (Gujarati), erimapasel (Malayalam),
karkotaki (Sanskrit), palu-pakal (Tamil), advikakara (Telugu), bhat korola
(Bengali), etc.
A
kakrol fruit is oblong, about 6cm in length and 3cm in diameter, turned yellow
upon ripening, with surface covered in many small soft blunt pines.
Kakrol
fruits is bitter in taste. They are
usually peeled before cooking. They are
usually cook with curry, or hollowed, stuffed with spices and steamed, or made
into pickle, etc.
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