And they be screaming out
(Oh my GOURD)
Did you see it’s that
(VEGGIE from AISLE 4)
Now can I please get
(A picture and a bowl with MORE?)

This week’s Strange but Good is going Strange but Gourd. That’s right, I’m talkin’ gourds, and not your usual zucchini, squashes and melons.

Strange but Good

After wandering into a new-to-me Indian grocery store, I came home with some funky new produce in the form of gourds. And good gourd, this led to hot, flavorful and simple bowls of delicious! This was also my first time ever seeing/using curry leaves. Don’t be fooled–they aren’t the same as curry powder! They add a great fresh flavor that goes perfectly with crisp veggies, creamy coconut milk and a hint of heat.

Snake Gourd

3

I had steal/share this picture of it growing–because how cool/creepy! Very much like a cucumber, if cucumber had flavor and stayed refreshing and crunchy when cooked. Sorry, cukes, you’ve been one-upped in my (cook)book.

Ivy Gourd

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Tindora/Gentleman’s Toes/Baby Watermelon–This is the gourd of a million names! Well, four at least. It doesn’t have much for flavor, but it has a great crispness that holds up well to cooking. It’s perfect in curry–It soaks of the amazing flavor of the sauce while staying textured rather than smushy!

Oh-My-Gourd Curry

1

Serves 1

  • 1T coconut oil
  • 1/2 onion, chopped
  • 1 sprig/twig curry leaves
  • Sprinkle of turmeric
  • 1/3C Coconut milk
  • 1/3C veggie broth
  • Your gourd of choice, chopped (Zucchini would be great, if you don’t have access to more exotic options)
  • Red pepper flakes, to taste

Saute your onion in the oil until translucent. Toss in your gourd and spices and saute for a few more. Add coconut milk and veggie broth, heat until it begins to boil. Put in a bowl, spoon up the hot, spiced, fresh gourdness!

What’s your favorite gourd?

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