Thoughts unlimited

Sunday, August 5, 2018

Khaksa, Khaksi, Konkari- The smaller Spine gourd - Food Blog

The rare and costly vegetable - Khaksi, Konkari, Kantola
The spine Gourd

There are two types of spine gourds available in the market, one bigger like a size of Kiwi another smaller like the size of a Ber (Indian Plum). Both have soft spines over them. Generally, both are called by the same name Khaksa or spine gourd but they are totally different vegetables. Apart from the size, the shape of the seeds is quite different. The bigger one also called as Teasel Gourd (Kakrol) has seeds like Bitter Gourd (Karela) while the smaller one which is also called Khaksi or Konkari has round seeds like Parwal (Pointed Gourd). The price and availability of these two differ by a large range. While the bigger one is easily available in the market almost round the year the smaller Khaksi is only available during the rainy season, also it does not come in the market in larger volume. Thus the price difference is huge. When the Khaksi first appears in the market in the rainy season its price is four time that of bigger spine gourd. Now at the beginning of August '18, Khaksi's rate is Rs 150.00 - 180.00 per kg while the Spine Gourd is available at Rs 40.00 per kg.

We shall talk about the smaller variety- Khaksi, also called Kantola or Konkari. It has a tuber root and also propagates through the root. It can also propagate through seeds. When the fruit is ripe the inside materials become red. Every year the new plant grows from the roots in the ground. It grows itself every year in the Jungle in the rainy season. The village people near the Jungle collect it and send to the market to sell at a high price. Since it is not frequently available in the market many people may not know about it but this is originally an Indian vegetable because there is a reference to it in traditional religious stories of the "Madhushrawani". It is also offered to Mahadev (Shiva) in this puja. {"Madhushrawani" puja is thirteen days puja in the Mithila region of Bihar in which newly married bride (Married within a year) worships Shiva and Parwati in the first fortnight of the Hindu month of Sawan (Sawan ke pahle Paksh me). Every day she hears some stories which are told by an elderly lady. These stories are called "Madhushrawani Katha". These folk stories were traditionally transferred to the next generation through hearing only but now these storybooks are also available in the market. Even on Amazon.}

Since it is mostly collected from the Jungles it is almost organic. No fertilizers and no pesticides. It is also very good for health and for diabetic people. The Khaksi recipe is mostly prepared as fried Khaksi (Khaksi ka Bhujiya). It is very simple to prepare.

Khaksi, Kantola fry recipe

Wash the Khaksi and cut it into round slices. Take a Kadahi or Frying pan. If health-conscious take the non-stick frying pan which is available in a large range on Amazon. Place it on the gas stove. When hot add some mustard oil. Add some Panch-Phoran (Five whole spices mix - fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds and Ajwain seeds{Trachyspermum ammi}). When it crackles add the slices of Khaksi. Stir and Cook it on low heat. For the first five minutes cook it with lid and then without the lid. When it becomes soft add salt and very little spice powder (coriander seeds, cumin seeds, black pepper, red dried chilies, fenugreek seeds). Cook it till the dryness is as per your choice. Take down from the stove and serve hot.

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