Dish of Luffa Gourd
(click to enlarge)

Luffa Gourd


India   -   Jhinge Posto
Serves:
Effort:
Sched:
DoAhead:  		 4 side
**
55 min
Yes		 A light and delicate gourd dish that isn't at all mushy as squash might be. Excellent as a side for both Indian and Western dishes.

2
1/2
3/4
2
1/2
2
1/2
4
#
t
t
T


t
T
Angled Luffa (1)
Turmeric
Salt
Poppy Seeds (2)
Chili Serrano (3)
Red Chili dry (4)
Nigella (Kalonji)  
Oil
PREP   -   (25 min)
  1. Peel LUFFA with a vegetable peeler. Slice about 1/2 inch thick and cut slices into quarters, unless quite small, then cut into halves. Mix in Turmeric and Salt.
  2. Pound POPPY SEEDS to a paste (or use a spice grinder as I do). Chop SERRANO fine. Mix.
  3. Crush the RED CHILI course and mix with Nigella.
RUN   -   (25 min)
  1. Heat Oil in a sauté or sauce pan. Stir in Nigella mix for a few seconds until chili starts to darken, then stir in Gourd mix for a couple minutes. Cover and simmer 15 minutes over very low flame, stirring now and then.
  2. Stir in the Poppy Seed mix and turn up heat. Stir gently until most of the free liquid has been incorporated into sauce.
NOTES:

  1. Luffa:

      This can be made using Smooth Luffa, increasingly available in Asian markets, or the more common Angled Luffa (Chinese Okra, California Okra). The angled is a common vegetable here in California, found in produce markets, markets serving an Asian community and even in many supermarkets. For details see our Luffa page.

  2. Poppy Seeds:

      In India, white poppy seeds would always be used. They are available in markets serving an Indian community, but black ones can be used if necessary. For details see our Poppy Seeds page.

  3. Chili Serrano:

      These are rather hot, but they're what most people can get. Indian Chilis are of unreliable availability here in Los Angeles, and often not hot enough. Half a Serrano will make this dish definitely spicy, so use your own judgement. For details see our Indian Chilis page.

  4. Chili Dry

      The moderately hot Chilis Japones are good for this recipe. For details see our Indian Chilis page.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
isv_loofa1 040807 r 100329   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.