For Ginger Green Chilli Paste

• In a mortar pestle, add green chillies, ginger, salt to taste and grind it in a coarse paste.
• Keep it aside for further use.

For Kantola Ki Sabji

• In a non-stick kadai, add oil, once it’s hot, add small mustard seeds, cumin seeds, curry leaves and let it splutter well.
• Add prepared ginger green chili paste, a pinch of asafoetida and saute it for a minute.
• Add spine gourd and let it cook for 2-3 minutes on medium flames.
• Add degi red chili powder, turmeric powder, coriander powder and saute it for a while until half cooked.
• Cover it with a lid and cook it for 5-6 minutes on medium flames.
• Add salt to taste, fresh coriander leaves and prepared nuts & coconut mixture and give it a good mix.
• Finish it with lemon juice and mix it well.
• Transfer it to a serving dish and garnish it with coriander sprig.
• Serve hot with dal rice or chapati.

For Nuts & Coconut Mixture

• In a kadai, add oil, once it’s hot, add cashew nuts, raisins, peanuts and saute it for a minute until golden in color.
• Add fresh grated coconut and cook it for 5-6 minutes until golden brown in color.
• Finish it degi red chili powder, dry mango powder, salt to taste and toss it well.
• Keep it aside for further use.