SPONGE GOURD SUBZI

Luffa are best eaten when small (less than 12 cm) and still green.

In Karnataka's Western Ghats, it is known as tuppadahirekayi which means buttersquash.  It grows naturally in this region and consumed when it is very tender and green.  It can be used in curries, bhajji,  When it is dries out, it is used as a natural scrubber and washing sponge.

In Andhra, it is called Adavi beera means ridge gourd.  In Kerala, it is called Peechinga.  In Maharashtra it is known as dodka (ridge gourd luffa) and ghosavala (smooth luffa).  It is very easy to prepare, tasty too with chana dal, or can be made as stir fried subzi too.  Here I made this with peanuts.  You can use fresh or dried peanuts.

  

Sponge gourd subzi

Let us look at the recipe now:

Total time taken: 1 hour

Yield : 2-3 person

Ingredients:

1.       ¼ kg sponge gourd, gosali

2.       ¼ tsp chili powder

3.       ½ tsp garam masala powder

4.       1 tsp dhania powder

5.       A generous pinch of cumin powder

6.       2 tbsp chana dal soaked  (optional)

7.       1 onion finely chopped

8.       1 tomato finely chopped

9.       2 tsp oil

1   1 tsp mustard seeds

1   ¼ tsp cumin seeds

1   Salt

1   A pinch of turmeric powder

Method:

1.       Peel the sponge gourd, cut into pieces.

2.       Par boil the chana dal in a vessel and keep aside.

3.       Heat oil in a kadai, add the mustard seeds, when it splutters, add the cumin seeds, curry leaves.

4.       When it is done, add the onion chopped, sauté for few minutes.

5.       Add the turmeric powder, masalas and sauté for few seconds.

6.       Drain the chana dal, add to the masala, add the sponge gourd, sauté for 5 mintues.

7.       Add ½ cup water, salt and cook till it is soft

8.       Garnish with coriander leaves, serve hot with chapatti, phulka.

If you want bit watery, add more water