GILKYACHE/ TURAI/ SPONGE GOURD BHARIT

Gilke or Turai or Ghosale or it is known as “Chopdi Dodki” in Vidarbha region of Maharashtra. Chopdi means smooth in Marathi. It is one of the most underrated vegetable in the Indian Cuisine.Today I am going to share traditional recipe of my mother of Gilkyache/ Sponge Gourd Bharit. I don’t like it much in childhood but these days it is one of my favourites. It is one of the most underrated vegetable in the Indian Cuisine. The bland taste and neutral flavour of Gilke is the reason a lot of people dislike it. But you can make number of tasty dishes with it like curry, koshimbir, thalipeeth and bhaji/ pakode too. Gilkyachi Bhaji is more popular than the others. Gilke /Turai is a very healthy vegetable and is easy to digest in summer. It’s speciality is it is very cooling for body and it has a lot of water content. It is seasonal vegetable and easily available in Indian Market at very reasonable price. For today’s recipe you don’t need much spices but it results in delicious and tasty dish. This is traditional way of making Gilkyache Bharit in my family with some other recipes using it which I will share in my blog in future.  It tastes good with hot chapati’s and dal-rice.           

               Gilka/ sponge gourd is widely cultivated plant in the family Cucurbitsceae which is easy to grow. It is cultivated throughout Asia and the United States for the food and scrubbers but is natural to Tropical Asia and Africa. It is also known as Sponge Gourd, Bath Sponge, Rag Gourd, Luffa. It is titled to various names in different countries such as Greman: Luffa, Hindi: Dodka/ Gilka, Ghia: Torai and so on. Gilka fruit is amoothly cylindrical and about 24 inch in length and 3 inch in diameter. In general, the fruit featurs thin and smooth green skin, white flesh and smooth black, flat ovate seeds with length 1-12 cm. The taste of the fruit resembles Zucchinis.

                   Some health benefits of this fruits It contains antioxidants, minerals, vitamins, nutrients and lipids. It is an excellent source of Vitamin A and carbohydrates and also a very good source of vitamin B5, B6. The fruit is used in cooking as well as to treat various health aliments. It is helpful to lower the blood sugar, constipation, weight loss and hypoglycaemia. It helps to enhance immune system and detoxifies the body. It helps –

1. To prevent Eye Aliments

2. Cardiovascular Benefits

3. Prevent Diabetes

4. Prevents Muscle Pain

5. Reduce Arthritis

6. Treat Anemia

7. Brain Functions and so on.

So let us see now how to prepare this awesome recipe with step by step pictures. Hope you like the recipe and want to give a try. If you like it then don’t forget to share your comments below in the comment box.    

INGREDIENTS:

3-4 Gilke/ Sponge Gourds

2 medium size Onion, chopped finely

4-5 Green Chillies

1 tablespoon Ginger-Garlic Paste

1 sprig Curry Leaves

¼ Cup Spring Onion, chopped

1 tablespoon roasted Peanuts

½ tablespoon roughly crushed roasted Peanuts

½ teaspoon Turmeric Powder

1 teaspoon Garam Masala

¼ teaspoon Asafoetida

Salt as needed

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

1 tablespoon Oil

Coriander for garnishing

METHOD:

STEP 1 – Wash and clean the sponge gourd and wipe out with a kitchen towel. 

Grease them with some oil and roast them directly on the flame.
STEP 2 – When done, remove and wash under running tap water to remove the charred part from it.

STEP 3 – Then remove both the ends and cut with knife and 

mash very well using hands.

STEP 4 – Heat oil in a pan, add mustard seeds, cumin seeds and let them splutter.

STEP 5 – Then add whole peanuts and crushed peanuts and sauté for 1 minute.

STEP 6 – Add chopped onion and cook for 2-3 minutes until turns translucent.

STEP 7 – Then add chopped green chillies, curry leaves, chopped spring onion and ginger-garlic paste and mix and sauté well for 1 minute.

STEP 8 – Add turmeric powder, asafoetida, garam masala and salt and give a nice mix. Cook for 1 minute.

STEP 9 – Now add mashed gilke / sponge gourd and mix well. Cook for 3-4 minutes.

STEP 10 – Add chopped coriander, mix and switch off the flame.

Serve it warm with chapatti/ bhakri as a side dish with your meal and enjoy.