How India Cooks Sponge Gourd Differently In Every Region

During the summer, sponge gourd is one of those simplest summer vegetables that seldom get attention but is used almost regularly in cooking without any detailed recipes or too much effort. Widely known as turai or tori, it is loved for its light texture, high water content and ability to fit into simple everyday home-cooked meals. During peak summer, when heavy food does not appeal much, sponge gourd becomes part of the weekly rotation in many homes.

What makes it even more interesting is how differently it is used across different regions in India. In some regions, it is cooked in the easiest way possible, so it holds onto its nature, i.e. mild, slightly sweet taste. At some places, it is cooked with mustard, coconut, lentils or spice mixes that completely change its character. Sponge gourd in itself is soft and spongy, due to which it absorbs flavours effortlessly while still holding on to its shape when cooked.

Kala Chana Turai Sabzi, North India

Across North India, sponge gourd is cooked like a light, simple sabzi, with kala chana. It is chopped and sautéed with cumin, onions, tomatoes, turmeric and a hint of coriander powder. The taste is light, a bit sweet and very soothing, whereas the texture turns soft and almost has a melt-in-the-mouth consistency. It also gets cooked quickly, usually done in one pan, until the vegetables turn soft and blend with the spices. It is served with roti or dal-chawal as a simple, comforting summer meal.

(Image credit: Wikimedia Commons)

Besan Turai Ki Sabzi, Rajasthan 

In Rajasthan, turai is often made as a dry, spice sabzi mixed with besan. It is cooked in a blend of garlic, red chilli powder, coriander powder and sometimes amchur for the extra tang. The texture remains slightly firm and crisp from the outside, because of the use of besan, but soft from within, as the vegetable absorbs the bold spices without turning too watery. It is cooked without much gravy, keeping it dry and full of flavour. Besan turai ki sabzi pairs well with bajra roti and simple dal, particularly in hot desert summers where lighter but spicy food is favoured.

Dhundul Posto / Dhundul Aloo, Bengal 

In Bengal, sponge gourd is referred to as dhundul and is cooked in comforting home-style dishes such as dhundul posto or dhundul with potatoes. It is often cooked in mustard oil, green chillies and poppy seed paste called as posto. The taste is light, a bit nutty that it gets from the use of poppy seeds and a bit earthy, having a soft, silky texture once it gets cooked thoroughly. The process involves slow cooking, so the vegetable soaks up the poppy or mustard flavours completely. It is usually paired with steamed rice for a light lunch.

Also read: Bhaji To Thoran, 7 Indian Sponge Gourd Recipes To Try

Peerkangai Kootu, Tamil Nadu

In Tamil Nadu, sponge gourd is known as peerkangai and is used in both kootu and poriyal. In kootu, it is cooked with dal or lentils, coconut and light spices, making a soft, comforting dish. In poriyal, it is stir-fried with mustard seeds, curry leaves and some grated coconut. The taste is light, nutty and a bit sweet, whereas the texture remains soft but structured. Cooking is usually quick and done in one pan, making it a typical everyday side dish with other items.

Ghosali Bhaji with Dal, Maharashtra 

In Maharashtra, sponge gourd is called ghosali and is often used in simple bhaji, or sabzi or added to dal. It is cooked with turmeric, green chilli, goda masala (which is an authentic, aromatic maharashtrian spice blend prepared by ingredients like stone flower (dagad phool), dry coconut, and sesame seeds) and sometimes with a pinch of jaggery. The vegetable turns very soft and mixes easily into the dish, giving it a smooth texture. The taste is light, a bit sweet and comforting. Cooking is usually pressure-based or a quick sauté, making it a staple summer vegetable in everyday Maharashtrian homes.