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Kakrol is the Bengali name of spiny gourd or teasel gourd. These are crisp and juicy gourd with a pleasantly bitter flavor, similar to bitter melon but with lighter astringent notes.
It is usually cooked with mixed vegetables or fish into a curry. Also cooked with spices or fried and sometimes eaten with meat. It is a seasonal vegetable of Bangladesh, India and some other parts in South Asia.
A great source of phytonutrients, fiber and antioxidants. It is also rich in protein and iron and is low on calorie.
