Kankora Methi nu Shaak -Teasel Gourd, fenugreek seeds medley

There are numerous things I associate with the monsoons of my homeland … the matchless petrichor that wants to stop and inhale all the musky aroma,  the sound of rains, puddles all around, the green cloak the earth dresses up in, the orchestra of croaking frogs, the rain flies that swarm at lights, never-ending supply of piping hot chai, the roasted desi-corn, karela subzi and these kankora /teasel gourds that make a special appearance only during monsoons. Kankora reminds me of monsoons of Gujarat. The hedges around the farms are loaded with vines of these tiny gourds. Traditionally, Kankora is foraged and not cultivated so they arrive in restricted quantities. Kankora love being in company of freshly pounded garlic cloves do not even think of separating them while making this shaak,  you will not do   justice to these spiky ones if you steer otherwise. When a very dear elder Bhabhi of mine shared the way her mother made this shaak, I knew I had to make and devour it. The version she shared  included a copious amount of overnight soaked methi/fenugreek seeds. Cooking the Kankora with a handful of fenugreek seed was unheard for me. With a lot of apprehensions, I dared to make the shaak as instructed by my Bhabhiji. And what a revelation it has been. The bitterness of methi seeds wasn’t even experienced. Along with roughly pounded garlic they do crisp up and lend a nice bite to the shaak. Some seemingly unusual combinations mingling with each other in perfect harmony