Indian Gourds: A Guide to Diverse and Nutritious Varieties

When it comes to maintaining good health, incorporating vegetables into your daily diet is a timeless secret. Among the many choices, gourds stand out as versatile and nutritious options. Known for their ability to support radiant skin, luscious hair, and overall vitality, these members of the Cucurbitaceae family are truly nature’s gift.

Gourds thrive in warm climates, favouring fertile, well-drained soil and climbing tendrils for support. They come in a fascinating range of shapes, sizes, and textures, from soft, tender varieties to those with a tough, durable rind. Popularly known as squash or pumpkins in some regions, these fruits are staples in both culinary traditions and health-conscious diets.

Let’s delve into the world of Indian gourds and explore the common varieties that bring both flavour and nutrition to your meals.

1. Bottle Gourd

Who hasn’t heard of or tasted the delectable ‘doodhi ka halwa?’ This neon-green fruit is more known as ‘doodhi or lauki’ than anything else. Nutritious, it is great for those who want to lose weight. It is also good for the liver and heart. Squeezing it to get the juice and drinking it, is the most effective way of consuming it, especially if taken post a workout. It is mainly grown in Uttar Pradesh, Madhya Pradesh, Haryana and Bihar. Its botanical name is Lagenaria siceraria. 

If you plan to make doodhi ka halwa anytime soon, then click here to order your lauki.

2. Bitter Gourd

It is also called Karela or Karli as its place of origin is Kerala. It has a rough, pimpled green exterior, cream-coloured flesh and a bitter taste. It tops the ranks as the most nutritious gourd as it has immense medicinal value. Karela juice is known to help diabetics. It also helps in building immunity, purifying the blood and improving gut health. Bitter gourd can be cooked in various ways. Fry it to get that incredible tasty crunch or cook it like a vegetable but with coconut oil which gives the dish an irresistible flavour.  In the gourd family, it is a tropical or subtropical vine and is mainly cultivated in Telangana, Orissa, Andhra Pradesh and Chhattisgarh.  

So, does your menu have crispy Karela fries? Then click here to order your stock of bitter gourd. 

3. Ash Gourd

This is a gourd that is packed with nutrition. Its botanical name is Benincasa hispida or winter melon. It is known to help reduce acidity, keep the gut in good health and reduce the risk of stomach ulcers. It prevents internal bleeding as it has anticoagulant properties. Ash gourd is grown mainly in North Indian states because the climate is suitable for it. Agra is famous for “Petha,” a tasty and crunchy sweet dish prepared from it.  A large number of Indian dishes are made from ash gourd. 

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4. Ridge Gourd

It goes by various names and is a common man’s staple vegetable. Versatile and fibre-rich, it is used to prepare many dishes all over the country. It has a unique exterior with ridges and has a mildly crunchy bite. The ridges on it give this veggie its characteristic name. It helps in digestion and aids in controlling diabetes. MP, Maharashtra and Orissa are the leaders in cultivating this gourd. 

To get your stock of ridge gourd, click here. 

5. Chow-Chow (Squash)

Not to be confused with chow-mein, this pear-shaped vegetable has thorny skin and retains its crispiness even after it is cooked. It is also called chayote or Bangalore brinjal and belongs to the melon and cucumber subdivision of the gourd family. It grows best in cool, moisture-rich climates. Rich in vitamin C, it is commonly used in sambhar. The root, leaves, stem and seeds are edible. It is known to neutralise acidity and grows abundantly in Meghalaya. 

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Gourds are a staple food for Indians 

As gourds are tasty and nutritious and find a favourable climate, they are a staple food in India.  Besides being cooked in regular vegetable style, a wide variety of food dishes can be prepared from them. 

1. Delicious pickle which complements food dishes like masala rice, parathas etc. is made from bitter gourd. 
2. To make food dishes yummier use some chow-chow. 
3. Grate doodhi for some flavour in raita.  

Trivia

1. Various types of sponges are made from sponge gourd which is used for cleaning vessels, surfaces etc. in the house.
2. Some gourd is grown as an ornamental fruit. It is dried to use as utensils, cups, fishnet floats, bottles, pipes and other useful items.