Kantola is one of very famous and nutritious vegetables grown in India for centuries. Due to its spiky texture ,  it is also known as spine gourd. This vegetable is cultivated in tropical and subtropical regions as it is a warm and low humid season crop.

Kantola is one of very famous and nutritious vegetables grown in India for centuries. Due to its spiky texture ,  it is also known as spine gourd. This vegetable is cultivated in tropical and subtropical regions as it is a warm and low humid season crop. The optimum temperature of 27°C to 32 °C is suitable for its sowing. Propagation can be done through seeds or tubers. Best season for planting tubers is February to March.
The vegetables is ready for harvesting 75 to 80 days after sowing. This is one of the best and low maintenance crop with minimal investment. In the market, there are two types available: small size and big size. They are similar in appearance but have different size. As the small size kantola has high demand and good market price, one can expect good returns in its farming. This plant can be grown in back yard too without much care.
Botanically known as Momordica dioica, Kantola is a perennial, cucurbitaceous climbing creeper with tuberous roots, slender stems and simple, filiform tendrils with broadly ovate leaves. The flowers  are solitary, fruits are ovoid or ellipsoid and seeds are pale yellow.
Native to Asia with extensive distribution in India and Bangladesh, it is available in most parts of India during the rainy season. Known by various names like Kakrol, bhat korola, Kantola is a member of bitter gourd family. It is as bitter in taste as the bitter gourd. Being a rich source of proteins and iron and very low on calories, it is a great health food.
Kantola is rich in phytochemicals and thus helps in promoting health. High phenolic content of Kantola makes it a very good antioxidant. Carotenoids present in this vegetable may  help in prevention of various eye diseases and cardiovascular diseases.
According to Ayurveda, fruits of Kantola have diuretic, laxative, hepatoprotective, anti hypertensive and anti diabetic properties. Leaves of the plant have anti helminthic, anti pyretic, anti asthmatic and analgesic properties. Root juice has astringent, antiseptic and anti-ulcerant effect. According to Ayurvedic text, Gada-Nigraha, the roots of the plant are prescribed with milk for expelling calculi.
Although the vegetable may not be available round the year; whenever it is, it must be cooked to get its several health benefits.    

Dr. Smita Kumari
Assistant Professor,
Department of Sharir Rachna,
Dayanand Ayurvedic College,
Mahatma Hansraj Marg,  Jalandhar-8
Mob.: 9464101893