Friday, April 1, 2011

Stuffed Gilki/Galgal Turai (Sponge Gourd)

The Gilki / Galgal Turai (Sponge Gourd / Luffa) is eaten when the fruit is young and the sponge has yet to become tough.

It is split vertically and filled with masala. This recipe is really easy and turns out a delicious dish that tastes great when served with hot Parathas or Chapatis and Dal.


For Filling:

  • ½ tsp cumin (jeera) seeds
  • 2 medium onions grated
  • 1 tsp ginger garlic paste
  • 2 green chilies chopped
  • 1 tbsp coriander powder
  • 1 tsp red chili powder
  • ½ tsp turmeric powder
  • 1 tsp dry mango powder
  • Salt to taste
  • 1 tbsp chopped cilantro


  • Peel the sponge gourd and cut it into 3 inch (approx) long pieces. Make a lengthwise slit in each piece.

  • Heat 2 tbsp of oil in a pan on medium heat. Add cumin seeds, after they are brown, add chopped onion and fry until they are light brown in color. Add ginger garlic paste. Fry a little and then add coriander powder, turmeric powder and chili powder, amchoor and salt. Cook until the raw smell goes away and the oil separates from the masala. This will form the filling. Put it aside and let it cool. Add chopped cilantro.
  • Fill the slits of sponge gourd pieces with this filling.

Do You Know?

On maturity the Sponge Gourd (luffa) fruits become a tough mass of cellulose fiber that makes a great scrubbing sponge. These have many uses. They can exfoliate the loose cells from your skin and make your skin squeaky clean. They are most excellent in the bath or shower. Home artisan craft soap makers include shredded or powdered or slicd luffa in their creations to add an extra cleaning boost to their soaps.

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