In India, gourd is associated with a single variety of gourd known as lauki. However, several different varieties of gourds exist in the country. Each of these gourds differs in size, shape, and form but is rich in essential nutrients such as vitamins and minerals. Let’s take a look at some of the different types of gourds.
Types of gourds
Bottle Gourd- Bottle Gourd or lauki is a nutrient-dense edible variety of gourd that is popularly used in Indian cuisine. It is a source of fibre, carbohydrates, potassium, magnesium, vitamin C, manganese, zinc, and phosphorous. It has several potential benefits for the liver, brain, and skin. There are several different ways of reaping the benefits of bottle gourd. For instance, it can be juiced or cooked into a sabji or with dal. In India, lauki is grown in Madhya Pradesh, Bihar, Haryana, and Uttar Pradesh.
Bitter Gourd- Bitter Gourd or karala is a tropical and subtropical variety of the gourd family that is primarily grown in the states of Andhra Pradesh, Telangana, Orissa, and Chhattisgarh. Bitter gourd is oblong-shaped with tapered ends and a thin layer of green flesh that consists of flat seeds. It is harvested when it is dark green in colour, its flesh is crunchy, and its texture is watery. Once you get over its bitter taste, bitter gourd is an amazing source of nutrients and can be prepared into delectable savoury dishes.
Sponge Gourd- In India, sponge gourd is also known as palo, negangnattakolu, bhatkakrel, and aibhi. The best time to eat sponge gourd is when it is harvested at a young age. As the fruit continues to mature, its shell hardens and it starts to separate from its interior fibres. The interior fibres can be used with a luffa sponge or natural dish scrubber once you have soaked, washed, and even bleached it.
This plant can also be grown as a decorative plant. It is commonly grown in the states of Uttar Pradesh and Punjab. According to Ayurvedic practices, sponge gourd has blood purification properties and can be used to cure skin inflammation and constipation.
Winged Gourd- Winged gourd is a small, thick-skinned gourd that gets its name from its irregular winged surface. Usually, they come in shades of green, white, orange, and yellow, and even have an attractive patterns on them. Because of their vibrant colours, patterns, and textures, winged gourds can be used as decorative or ornamental pieces.
Turk’s Turban- Turk’s turban is an heirloom variety of gourd that is made up of two halves. The bottom half is usually a solid colour whereas the top half, which is also known as the turban, has beige streaks of reddish-orange and green. It is an edible variety of gourd that can be baked, steamed, and even cooked into soups.
Snake gourd- Snake gourd is a vitamin and mineral-rich variety of gourd that is long and slender in shape. This variety of gourd thrives in a tropical climate and tend to grow very quickly. Snake gourds can be cooked into curries and can even be pickled.
Chow-Chow Squash- Also known as Bangalore brinjal, chow-chow squash is a type of gourd that is rich in vitamin C and has a neutralizing effect on the acid present in our stomach. This type of gourd thrives in chilly and damp environments and is popularly grown in the state of Meghalaya.
Speckled Swan Gourd- Speckled swan gourd is another heirloom variety of gourd that has a graceful appearance like that of a swan. They have a spherical base and a long-curved neck with a bulbous tip. Other than cooking, this uniquely shaped gourd can also be used as a decorative item once thoroughly dried.
