Monsoon Veggies: Types Of Gourds To Eat During Rainy Days

There are different types of gourds that one can cook in a variety of flavours and dishes, ditching out the regular cooking of parwal and lauki. Apart from various seasonal vegetables during the rainy season, these gourds are regularly available in the market in their freshest forms. 

If you are looking for vegetables that can feed your family and have a different taste from local vegetables, these are a great choice. Not only do these vegetables make a great addition to dal, but they can also be added to various vegetable dishes, bhujia, and even steamed with rice. 

All the types of gourds are really delicious, and constantly alternating between these varieties will help you feed your family without any hassle. Keep on reading to learn more about it.

6 Gourds Varieties To Eat During Monsoon

Turai

Sponge gourd, known as gilki or turai, is extremely popular in Northern and Eastern India. Especially during the monsoon season, when it is readily available. You can make turai with lentils which is a tasty and nutritious dish made by cooking the gourd with moong dal, and turai sabzi, onions, tomatoes, and spices. There are also other bhujia variations for the veggie, like turai aloo bhujia and more. When stored properly, sponge gourd can remain fresh for up to a week.

Ridge Gourd

Ridge gourd is a popular vegetable in Southern and Western India. It is commonly used in regional recipes thanks to its soft texture and somewhat sweet flavour. Common preparations include a basic sabzi with spices, onions, and tomatoes. Ridge gourd chutney is also a popular condiment in Southern India, is made by blending cooked ridge gourd with coconut, tamarind, and spices. The gourd also stays fresh for up to a week. 

Read More: Buying Summer Gourds In Monsoons? Looks Out For These 6 Signs

Snake Gourd

Snake gourd easily absorbs the flavours of the spices and other ingredients it is combined with. Its flavour is neutral and somewhat sweet. Snake gourd is extremely popular in Southern and Eastern India, especially in areas like Tamil Nadu and West Bengal. A common ingredient in many traditional cuisines. Stir-frying snake gourd, which is commonly prepared with onions, garlic, and spices, is another well-liked dish. One can add it in dal or make bharta out of it. 

Lauki

Many children and even adults don't like the mention of lauki because it is widely made in every household. Even though lauki is overrated, there are lots of new recipes to try to make vegetables lovable in the family. One of such favourites is lauki kofta. It is made with spicy lauki balls, then fried and cooked in a thick tomato-based gravy. Lauki halwa is a unique sweet dish prepared with a grated bottle of gourd, milk, sugar, and ghee. Nuts and cardamom are sometimes used as garnish.

Ash Gourd

Many people would have heard about it while learning about Agra's famous petha served as sweets. The ash gourd, or petha, is most popular in North India, particularly in Uttar Pradesh and other northern provinces. It is widely used in both savoury and sweet dishes. It is a great alternative to lauki and makes delicious sabji and pakora, too. Some popular dishes can also include masoor daal preparation and ash gourd bharta. Also, the gourd is easy to store and cut. 

Tindora

Ivy gourd is a lovely addition to a variety of meals due to its crisp texture and sour flavour. Tindora, also known as ivy gourd, is a popular vegetable in Maharashtra, Karnataka, and Andhra Pradesh. You need to try tindora fry when looking for dry options to serve with khichdi. The gourd is simply sliced and stir-fried with spices until crispy. The tindora pickle is also a unique dish made by marinating the gourd in a mixture of spices and oil.

Now that you know about these different vegetables, you can easily search for them on the market to make your next delicious and nutritious meal. It can also help you get your kids accustomed to the love lauki by introducing new types of gourds to taste.