- Known As: Turai Chikni; Tori; Ghosali; Galgale; Sponge gourd.
- Appearance: Sponge gourd has a long, cylindrical shape with distinct ridges running lengthwise along its green skin. The skin is smooth and tough when mature, but it becomes tender and edible when harvested young. Inside, it contains a fibrous, spongy flesh with small, soft seeds.
- Texture: When harvested young, sponge gourd has a crunchy texture similar to that of a cucumber or zucchini. As it matures, the flesh becomes fibrous and sponge-like, hence the name “sponge gourd.” This unique texture makes it suitable for various culinary uses, such as in soups, stews, and curries.
- Flavor: Sponge gourd has a mild, slightly sweet flavor with a subtle earthy undertone. The flavor becomes more pronounced when cooked, but it still retains its freshness and lightness.
- Nutritional Content: Sponge gourd is low in calories and rich in vitamins, minerals, and dietary fiber. It is a good source of vitamin C, vitamin A, vitamin K, potassium, and calcium. It also contains antioxidants and other beneficial compounds that support overall health.
- Cooking Methods: Sponge gourd can be cooked in various ways, including stir-frying, sautéing, steaming, boiling, or stewing. It is commonly used in Asian cuisines, particularly in Indian, Chinese, and Southeast Asian dishes. Sponge gourd is often included in curries, soups, and stir-fries, where it adds texture and absorbs the flavors of other ingredients.
- Preparation: Before cooking, sponge gourd should be washed thoroughly to remove any dirt or debris from the skin. The ridges can be trimmed off if desired, although they are edible and add texture to dishes. Sponge gourd can be sliced, diced, or cut into strips, depending on the recipe.
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