Good morning to all my Hive friends. cantola (spiny gourd) is a seasonal vegetable well known for its unique taste and high nutritional value. When cooked together with dried sprats, it turns into a rich, protein-packed curry that perfectly balances both flavor and health. This traditional dish is especially loved in Sri Lankan households for its rustic flavors and the wholesome goodness it brings to the table.

Finally, a touch of coconut milk is added and simmered until the vegetable becomes tender and the flavors beautifully combine.

Required Ingredients.

🍀 Cantola 250g. 🍀 dry sprats 50g. 🍀 1/3 Cup of coconut milk. 🍀 1 tomato. 🍀 1 Onion. 🍀 About 2 cloves of garlic. 🍀 About 2 green chilies. 🍀 2 pieces of cinnamon. 🍀 1/2 Teaspoon of turmeric powder. 🍀 Salt as needed. 🍀 1/2 Teaspoon of curry powder. 🍀 2 Teaspoon of Chili powder. 🍀 2 Tablespoon of coconut oil.

The order of preparation.

First, wash and clean the cantola thoroughly and then cut it into round slices. Next, finely slice the onion, garlic, and tomato.

Now take a pan and place it on the stove. Add about two tablespoons of coconut oil. Once it heats up, add garlic, onion, dried sprats, and a piece of cinnamon, and sauté them lightly...

Now, add turmeric powder, salt, chili powder, and curry powder to it, and mix well. Now we add the Cantola pieces and tomato pieces cut into circles and mix them together. We also add the coconut milk and cook for about 3 minutes.

Once we prepare the curry in this way, you will have a wholesome and flavorful dish — perfect to enjoy with a plate of rice, whether at lunch or dinner. The tender texture of the cantola blends beautifully with the crispiness of the dry sprats, balancing taste and nutrition in every bite. Not only does it enrich your meal with essential vitamins and proteins, but it also brings the spirit of traditional village-style cooking to your table. Wishing you all a wonderful weekend.

Happy cooking! Have A nice day. Best Regards,

Samadi Madushanki .