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Turi aur jhinga ka saalan (ridge gourd
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FAQ
The interior of ridge gourd does have some purpose — its texture turns from spongy to wonderfully soft and yielding when cooked, but this is all the more attractive when the crisp peel is left for contrast.
Both ridge or ribbed gourd and smooth or sponge gourd belong to genus Luffa. Genus name was derived from the product “Loofah” used as bathing sponges, scrubber pads, doormats, pillows, mattresses, cleaning utensils, etc. Both species contain a gelatinous compound called luffein.
Are there any side effects associated with Ridge Gourd consumption? Ridge Gourd is generally safe for consumption when eaten as part of a balanced diet. But in some cases, excessive intake of this vegetable may cause gastrointestinal discomfort. Pregnant and breastfeeding women should consume Ridge Gourd in moderation.
It is suggested to squeeze out all the extra juices before cooking to reduce the bitterness. You can also reduce the bitterness by coating them with plain yogurt for at least an hour before cooking and getting going. While it tastes bitter, as per experts, it is a nutrient-rich vegetable that is loaded with benefits.
Gourds are the Gods of vegetables for kidney diseases. These gourds are low in sodium and potassium content. Hence, they are ideal for consumption for people with kidney disorders. Gourd vegetables play an important role in dialysis condition.
Heerekayi Palya, Karnataka Style Ridge Gourd Curry pictures
Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
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