Sponge Gourd (Dhundol)

95 ৳

Cooked Sponge Gourd (Dhundol) (Prepared – KG)

Description: When Sponge Gourd (Dhundol) is cooked, its flesh becomes tender and soft, and its mild flavor deepens. The spongy texture absorbs the flavors of the spices and other ingredients it is cooked with, making it an excellent addition to a variety of dishes. It retains its green color and softens significantly, making it a perfect component for stews and curries.
Uses: Cooked Sponge Gourd is used in various vegetable curries, stews, and soups. It is frequently used in Indian and Bangladeshi cuisine in dishes like turai aloo (a curry made with sponge gourd and potatoes) or vegetable curries. In Chinese cuisine, it may be stir-fried with garlic, ginger, and soy sauce. It is also used in lentil-based dishes and pairs well with other vegetables like tomatoes, peas, and carrots. Cooked sponge gourd can also be served as a side dish or in dal for added flavor and nutrition.

Sponge Gourd (Dhundol) is a highly nutritious vegetable rich in fiber, vitamins, and minerals. Whether used fresh or cooked, it adds a light, refreshing flavor to savory dishes, making it a staple in many vegetarian and lentil-based recipes.

Description

Sponge Gourd (Dhundol), also known as Luffa or Turai, is a type of gourd with a unique spongy texture. It is often used in South Asian and Southeast Asian cuisines, particularly in Indian, Bangladeshi, and Thai cooking. The vegetable is characterized by its long, slender shape and can be consumed both in its immature form (when it’s soft and tender) or mature form (when it becomes fibrous and is often dried and used as a sponge). Here are two types or descriptions of Sponge Gourd (Dhundol):

1. Fresh Sponge Gourd (Dhundol) (Raw – KG)

Description: Fresh Sponge Gourd (Dhundol) is long, green, and tender when harvested at an immature stage. The skin is smooth, and the flesh inside is soft and spongy. It has a mild, slightly sweet taste with a hint of earthiness. Fresh sponge gourd is often used in cooking when it is still young and tender before it matures and becomes fibrous.
Uses: Fresh Sponge Gourd (Dhundol) is commonly used in curries, stews, and vegetable stir-fries. It pairs well with onions, tomatoes, garlic, and a variety of spices like turmeric, cumin, and coriander. In Indian cuisine, it is often cooked with potatoes and lentils in dishes like turai sabzi (a stir-fried vegetable dish) or added to sambar. It can also be stuffed with spices and herbs and used as a filling in vegetable rolls. Sponge gourd can also be stir-fried or used in soups for a light, nutritious dish.