Different Types Of Gourds Available In India
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Fruits and vegetables should make up a large portion of one's diet if they are to keep one in shape. It is the key to longevity, young appearance, and general wellness. The gourd is one of the vegetable varieties in this group that promotes healthy skin and hair while keeping your body active.

It is a member of the Cucurbitaceae family and comes in a variety of species and variations. The ripe fruit is carried by ascending tendrils or coiling vines. They are available in an amazing variety of sizes and shapes. These fruits, which are also known as squash or pumpkin, have tough shells.

As a cold-sensitive plant, gourds require a warm climate, healthy, well-drained soil, and a fence to support the vines. Gourds are grown in India in a variety of varieties. Look at a few of the usual gourds that are sold in the bazaar.

Who hasn't experienced the delicious "doodhi ka halwa"? This brightly coloured fruit is more commonly referred to as "doodhi or lauki" than anything else. It is filling and excellent for individuals trying to reduce weight. Additionally, it benefits the liver and heart. The most effective way to consume it is to squeeze it to get the juice, especially if taken after exercise. Uttar Pradesh, Madhya Pradesh, Haryana, and Bihar are the primary growing regions. Lagenaria siceraria is its scientific name.

Due to its Keralan origin, it is also known as Karela or Karli. It features a rough, bumpy, cream-coloured interior, green skin, and a bitter flavour. Due to its enormous medical potential, it ranks as the top-nutritional gourd. Diabetics are reported to benefit from karela juice. Additionally, it strengthens the immune system, cleanses the blood, and enhances digestive health. You can prepare bitter gourd in a number of ways. Cook it as a vegetable with coconut oil to give the dish an appealing flavour, or fry it to achieve that incredible delectable crunch. It is a tropical or subtropical vine in the gourd family that is primarily grown in Telangana, Orissa, Andhra Pradesh, and Chhattisgarh.

Ash Gourd

This gourd is incredibly nutrient-dense. Winter melon is its botanical name, which is Benincasa hispida. It is well recognised to aid in reducing acidity, maintaining gut health, and lowering the chance of developing stomach ulcers. As a result of its anticoagulant qualities, it reduces internal bleeding. The climate in North Indian states makes it ideal for growing ash gourd. "Petha," a delicious and crispy sweet delicacy made with it, is famous in Agra. Ash gourd is a common ingredient in a variety of Indian recipes.

ash gourd/ unsplash.com

It goes by several names and is a staple food for the average person. It is used to produce a variety of cuisines all around the nation and is versatile and high in fibre. It has a distinctive ridged appearance and a slightly crunchy bite. This vegetable gets its distinctive moniker from the ridges on it. It aids with digestion and supports diabetes management. The states that are leading in growing this gourd include MP, Maharashtra, and Orissa.

Chow-Chow Squash

This pear-shaped vegetable, which should not be confused with chow-mein, has prickly skin and keeps its crunch even after cooking. It is also known as chayote or Bangalore brinjal and is a member of the gourd family's melon and cucumber division. It thrives in environments that are chilly and damp. It is frequently used in sambhar and is high in vitamin C. The seeds, stem, leaves, and roots are all edible. It grows aplenty in Meghalaya and is known for neutralising acidity.