The bottle gourd is not primarily used for consumption. Nevertheless, it is very important. Because a wide variety of everyday objects are made from it. Here we reveal what these are, what makes the bottle gourd, and where it comes from.

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Bottle gourd

Characteristics of the gourd

The bottle gourd, also called calabash, exists in many different forms. If it grows hanging, it will develop the shape of a bottle or a pear. When lying flat, however, the bottle gourd grows ornate and develops bizarre shapes.

The smallest varieties of the gourd have a diameter of approximately 5 cm, others can develop a length of over 2 m with considerable size.

A young bottle gourd has light hair and is suitable for consumption. The skin is still relatively soft, the flesh watery.

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A mature bottle gourd, on the other hand, is bare, its skin is wooden and very hard. The flesh becomes paper-like and inedible with increasing ripeness. The skin of the bottle gourd then turns slightly brown. In this state, the bottle gourd will not be eaten but will process into various objects.

A bottle gourd that is not yet fully ripe can be white, green or speckled.

Brown Seeds are hidden in the Bottle Gourd and they are really large in size. They are characterized by furrows and corky consistency.

The bottle gourd has delicate, white, curly flowers that only open once, in the evening or at night. They exude a musky smell that attracts insects.

How To Use Bottle Gourd

Young, immature varieties are also suitable for consumption and are processed as vegetables , especially in Asia . Primarily, however, the bottle gourd is used to manufacture a wide variety of everyday objects, storage containers, tools and even musical instruments.

Responsible for the second name of the bottle gourd is a container made from it, which is primarily used for storing and transporting liquids – the calabash. Today this term is used both for the bottle gourd itself and for the container.

The bottle gourd does the job almost alone. Fully ripe are harvested and dry out. After about a year, the pulp has completely receded and the bottle gourd is hollow. The fruit often infests a mold in this process, but this does not affect its durability as a container.

A dried, hollow gourd is incredibly stable, waterproof, and resistant to heat and frost. In addition, its shelf life is almost unlimited. These properties made the bottle gourd a popular material a long time ago – not only for water vessels. Storage containers for food, spoons and ladles and other objects were and still are made from it.

In Austria, bottle gourds used to be processed into wine lifters. As the name suggests, these were used to raise the must in the wine cellars.

According to an old Indian tradition, the North Americans use the bottle gourd as a bird house for a very specific bird species – the Martin Bird.

The bottle gourd is popular as a decorative item in South America. It is decorated with elaborate decorations, partly made of silver. The Argentineans drink their famous mate tea from jars made from bottle gourds.

The bottle gourd was processed by the Incas with burned-in decorations and carvings. Today this technique can only be found in Peru.

The bottle gourd is popular as a decorative item in South America. It is decorated with elaborate decorations, partly made of silver. The Argentineans drink their famous mate tea from jars made from bottle gourds.

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The bottle gourd was processed by the Incas with burned-in decorations and carvings. Today this technique can only be found in Peru.

Bottle Gourd Recipes With Skin Fry

Preparation time20  minutes
Cooking time15 minutes
Total time35 minutes
Servings4

Ingredients for bottle gourd recipes skin fry

  • 1-cup bottle gourd skin slices
  • 100g potatoes
  • 1-piece onion
  • 1 tbsp oil
  • 1 tsp salt
  • ½ tsp turmeric powder

Process for bottle gourd recipes skin fry

  • You need to take the baby’s skin of bottle gourd for this recipe.
  • Cut bottle gourd skin and potatoes into thin slices. You can use a vegetable cutter for cutting the skin and potatoes or use a sharp knife.
  • Heat oil in a nonstick frying pan on the burner.
  • Add bottle gourd skin, potato, onion, turmeric powder and salt to the oil.
  • Stir it constantly.
  • Fry until all the ingredients like skin and potatoes are tender.
  • Take off the bottle gourd and potato fry. Its flavor and color are so nice.
  • Your tasty bottle gourd skin fry is ready to eat.

Bottle gourd recipes skin mash (vorta)

Preparation time20  minutes
Cooking time10 minutes
Total time40 minutes
Servings4

Ingredients for bottle gourd recipes skin mash (vorta)

  • ½ cup bottle gourd skin
  • 1 piece onion
  • 100g prawn
  • 1 tsp oil
  • 7-8 pieces green chili
  • 2-3 pieces garlic
  • 1 tbsp coriander leaves
  • 1 tsp salt

Process for bottle gourd recipes skin mash (vorta)

  • You can take any kind of bottle gourd skin except the hard one.
  • Boil the skin until it is tender. Take out the skin from the water and fry the skin without oil. Fry it until all water evaporates.
  • Heat oil in a pan over medium heat.
  • Fry all prawns and green chilies for 2-3 minutes with one pinch of salt.
  • Now put boiled skin, prawn, onion slice, garlic, green chilies, coriander leaves, and salt into a blender. Blend it for 3-4 minutes.
  • I prefer mortar and pestle for vorta. First, paste green chili, then prawn, and other ingredients.
  • This vorta is perfect with rice. Bottle gourd recipes skin mash is ready to serve.

If you love this Bottle Gourd Recipe than make sure that you share this recipe with your friends, family and relatives as they can also learn to make these awesome food by themselves.

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