Low country dry zone, intermediate zone
Luffa acutangula is believed to have originated in India.
becomes silky with a delicate, slightly sweet flavor when cooked
Luffa offers many health benefits, women use luffa to restore absent menstrual periods. Nursing mothers use it to increase milk flow. It contains insulin-like peptides, alkaloids and charantin, all of which act together to lower blood and urine sugar levels without increasing blood insulin levels and is also beneficial for weight loss. It is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese.
Luffa is a genus of tropical and subtropical vines in the cucumber Family. Luffa acutangula is commercially grown for its unripe fruits as a vegetable. Mature fruits are used as natural cleaning sponges. Its fruit slightly resembles a cucumber or zucchini with ridges. It ranges from central and eastern Asia to southeastern Asia.
Stir-fried Angled Luffa with Egg: Heat oil in a wok on medium to high heat, Fry garlic for 1-2 minutes, Add minced pork & beaten egg – fry till cooked Add Angled Luffa. Stir fry for 4-5 minutes. Add water and light soy sauce and oyster sauce to help soften the vegetable. Ridged gourd – Turai curry: Wash and cook the dal. Keep it aside. While the dal is cooking remove skin from gourd and chop into pieces. Heat oil, when hot adds mustard seeds. When the mustard seeds crack add green chilies, curry leaves, ridge gourd, turmeric powder, asafoetida and the cooked dal. Cover and cook for 5 minutes. When gourd is cooked add coconut and salt, cook till dry and the water has evaporated add lemon juice and turn the heat off.