Dhamargava/Tuppahirekai/ತುಪ್ಪಹೀರೇಕಾಯಿ/Sponge Gourd or what is referred to as tirprikai in colloquial Kannada is a vegetable that belongs to ridge gourd family. Looks like a ridge gourd but it is without ridges. Since it is slightly unheard of for most people I spoke to, I am giving the names in different languages from web. Plus the pic is there to see and recognize 🙂
Marathi – Ghosale
Kannada – Tuppahirekai
Hindi – Ghiatorui/Gilki
The subzi can be made very similar to a Turai subzi but the interesting twist here is this is used to make a bhajji/pakoda. Monsoons are just beginning and what better way to enjoy a rainy evening. So here goes the recipe
- Besan/chickpea flour – 1/2 cup
- Sponge-gourd – 1 medium(peeled and cut into round slices)
- Hing – a pinch
- Soda – If you wish to. I don’t add any
- Ajwain – as per taste
- Jeera/cumin – as per taste
- Salt – as per taste
- Red Chilli powder – as per taste
- White sesame seeds – as per taste
- Turmeric – a pinch
- Coriander – finely chopped – again as per taste
- Oil for frying and a tsp in the mix/batter
- Water for preparing the mix
- Peel, wash, dry and cut the sponge-gourd into round slices. Keep aside.
- Add all the other above dry ingredients and mix.
- Add a tsp of oil to the mixture.
- Now gradually add water to the mixture to prepare the batter. Caution: Do not make the batter thin. Since sponge-gourd is high in water content if not coated properly oil splutters.
- Heat oil for frying.
- Now take a slice of the veggie, coat it with batter and deep fry to get nice bhajiyas 🙂
- Eat it with any chutney/sauce you like.
I didn’t know how this is going to turn out but the moment I tasted the pakoras I knew I was on the money 🙂