Last week I was stumped when I brought home this green cucumbery squashy looking vegetable!
But yall were so helpful in responding to my post – with Kelly and Helene suggesting it might be a bottle gourd, and Juliana and Lorraine agreeing. So after some researching aka me calling my mom to ask her, it was confirmed that this little chap is indeed a bottle gourd and it is a smorgasbord of good-for-you stuff!!!
According to mom and several articles online, the bottle gourd originated in Africa and is widely used in India, Sri Lanka and several surrounding countries. It has numerous health benefits, some of which are:
• aiding in digestion and indigestion
• controlling blood pressure,
• regulating blood sugar,
• preventing premature greying and balding, &
• alleviating fatigue.
All these and more in this humble green cucumbery, squashy, totally inexpensive little chap …
My mom mentioned cooking this in lentils or daal, but my mom’s lentils are fantastic – she could put liver in her lentils and I would lick the whole bowl – and am not even a fan of liver!
So I figured I would make it into a “Stir-Fry-Stew”!
Raw, bottle gourd tastes a lot like cucumber, cooked it tastes like a firm less sweet cucumber.
This Stir-Fry-Stew got a thumbs up from my daughter and she is always loathing the fact that she is my main
guinea pig taste tester when unfamiliar vegetables are involved!