Lauki Kodu Bottle Gourd 500g

Obserwuj produkt:
Add feedback:

Manufacturer: Fresh-Veg
Manufacturer's code:
Availability: Exists
Price history

Quantity:szt.
Net Price: 15.24 zł / szt. 16.00 zł / szt.

The product belongs to our fresh assortment of exotic vegetables, selected with South Asian, Southeast Asian, and other world cuisines in mind. Fresh vegetables are imported depending on the season and availability, so the country of origin, size, shape, skin shade, and other natural characteristics may vary between individual deliveries. For fresh products, the most important information regarding the country of origin and specific batch is provided according to the current delivery labeling. Natural differences in appearance are a typical feature of fresh vegetables and do not indicate a product defect.

Bottle gourd, known as Bottle Gourd, Lauki, Kodu, Doodhi, Dudhi, Ghiya, or Calabash, is the edible fruit of the plant Lagenaria siceraria belonging to the gourd family. It is a popular vegetable in the cuisines of India, Pakistan, Bangladesh, Nepal, and other regions of Asia and the world. Depending on the region, there are many local names for the same vegetable, with lauki, doodhi, dudhi, and ghiya being among the most commonly used on the Indian subcontinent. Young bottle gourds usually have a light green or green skin, pale flesh, and delicate, immature seeds. The shape can be elongated, cylindrical, club-shaped, or more rounded, so individual pieces can differ significantly in appearance. Young fruits have a mild, subtle flavor and become soft when cooked, easily absorbing the aroma of spices and other ingredients in the dish. Lauki is especially valued as a versatile ingredient in everyday Indian cuisine. It can be used to prepare lauki sabzi, lauki curry, and dishes combining the gourd with lentils or other legumes, such as lauki chana dal. The chopped flesh pairs well with onion, tomatoes, ginger, garlic, chili, cumin, coriander, turmeric, mustard seeds, and masala blends. The vegetable can be boiled, stewed, steamed, or added to curries, dals, soups, and one-pot dishes. In Indian cuisine, the gourd is also sometimes grated and used to prepare kofta, and in some traditional recipes, it appears in sweet dishes. Before preparation, the vegetable should be thoroughly washed, the ends cut off, and usually peeled of its outer skin. Young, soft seeds can be cooked together with the flesh, while in more mature specimens, the center may become tougher and fibrous, and the seeds larger – this part can be removed. Bottle gourd should not be confused with ridge gourd or snake gourd, as these are different vegetables with distinct textures and culinary uses. A very important safety feature is the taste of the product: gourds from the gourd family can, in rare cases, contain excessive amounts of natural cucurbitacins causing a very intense bitterness. Clearly bitter gourds should not be eaten or used for cooking or juicing. Individual pieces may naturally vary in length, thickness, shape, shade of green, seed size, and firmness.

Informacje o bezpieczeństwie produktu
Informacje o producencie