Wash and slice kantola into round shape. Roast poppy seeds, dry coconut and sesame seeds to light pink and keep aside. Heat oil and add kantola, cashewnuts and kishmish. Mix salt, cover and allow to cook. Stir often. When almost cooked add roasted spices, green chillies, red chilli powder and jaggery. Mix well and cook for 5 more minutes. Serve with chapati or paratha.Note: Kantola belongs to the family of karela. They are smaller and have fresh green color with soft poky skin.