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Sponge Gourd Curry (घिरौंलाको तरकारी)

About Sponge Gourd Curry (घिरौंलाको तरकारी)

Ghiraula ko Tarkari, or Sponge Gourd Curry, is a common and beloved vegetable dish in Nepal. It's a simple, light, and nutritious curry often enjoyed as a staple in daily meals, reflecting the agricultural practices and dietary habits of the region. The dish is popular for its mild flavor and ease of preparation, making it a go-to option for many Nepali households.

Picture of Sponge Gourd Curry

History

Sponge gourd, locally known as 'Ghiraula,' has been cultivated in Nepal for generations. It's a hardy vegetable that thrives in the warm, subtropical climate of the Terai region and in the lower hills, where most of the population resides. Traditionally, Ghiraula was grown in family gardens and was easily accessible. The simplicity of preparing a curry with it is a testament to the practical culinary traditions of Nepal, where seasonal and locally grown produce forms the foundation of daily meals. Over time, 'Ghiraula ko Tarkari' has become more than just a simple dish; it's a symbol of home-cooked meals and the agricultural landscape of Nepal. While its history doesn't have grand tales or specific dates, its continuous presence in Nepali cuisine showcases its importance as a staple vegetable. The preparation methods have remained fairly consistent over time, passed down through families, reflecting a heritage where simple, healthy ingredients are valued.

Fact 1

Sponge gourd is known for its high water content, making it a hydrating food.

How to prepare?

Sponge Gourd (Ghiraula) - 500 grams, peeled and choppedOnion - 1 medium, finely choppedTomato - 1 medium, finely chopped (optional)Ginger-garlic paste - 1 teaspoonTurmeric powder - 1/2 teaspoonCumin powder - 1/2 teaspoonCoriander powder - 1/2 teaspoonSalt - To tasteCooking Oil - 2 tablespoonsFresh coriander leaves - For garnishing (optional)Green chilies - 1 or 2 (optional)

Learn step by step to prepare Sponge Gourd Curry

  • 1
    Heat oil in a pan or pot.
  • 2
    Add chopped onions and sauté until golden brown.
  • 3
    Add ginger-garlic paste and green chilies(optional), sauté for a minute until fragrant.
  • 4
    Add chopped tomatoes (if using) and cook until softened.
  • 5
    Add turmeric powder, cumin powder, and coriander powder. Sauté for a few seconds.
  • 6
    Add the chopped sponge gourd and mix well with the spices.
  • 7
    Add salt and mix again.
  • 8
    Add a little water (1/4 cup), cover and let the curry simmer until the sponge gourd is tender.
  • 9
    Stir occasionally to prevent sticking.
  • 10
    Once cooked, increase the heat a little and fry the tarkari until most of the water evaporates.
  • 11
    Garnish with fresh coriander leaves (if desired) and serve hot with rice or roti.
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