Mansoor Noor wrote to Burke’s Backyard to tell us about the very long gourds grown by his uncle, Mashuk Ali. Ali and his family gave Don and the film crew a warm welcome and then showed them the huge gourds, which hang down from a sturdy support structure in the garden. These amazing vegetables are tremendously heavy and they grow very quickly to around 2m (6′) long. Ali presented Don with a gourd to take home, telling him that one gourd is enough to feed an entire family!
What are gourds?
Gourds belong to the plant family Cucurbitaceae, along with pumpkin, squash, cucumber and watermelon. They range in colour from almost pure white to yellow, tan, brown, orange, dark orange and light and dark green. Many fruits are striped or mottled.
Most gourds are grown for practical or ornamental use, rather than for food. When ripe they are picked, washed, dipped in a fungicidal solution and placed on a rack to dry. The drying process takes from two to twelve months. The gourds are then made into items such as bowls, ladles, musical instruments, vases, drinking vessels and smoking pipes. They can be dyed, waxed, wood burned, carved and polished.
Some gourds, including the bottle gourd (Lagenaria siceraria) and the dishcloth gourd (Luffo cylindrica) can be eaten while the fruit is young. In India and Asia gourds are a very popular food and are specifically cultivated for consumption. Ali grows a type of snake gourd (Trichosanthes cucumerina var. anguina, also sold as T. angina) which is edible.
Growing gourds
Gourds are hardy plants which thrive in the same conditions favoured by pumpkin and squash. They like sunshine, warmth and plenty of water in hot weather. They grow wild on the ground, but if space is limited they can be trained on a trellis, fence or up a tree. Seeds are sown directly into well-drained soil and plants should be placed around 1.8m apart. Snake gourds grow best in Sydney, Perth and the tropics.
Shamun’s Gourd Curry
Ali’s daughter-in-law, Shamun, demonstrated how to make a gourd curry. Don sampled the curry and described it as having a lovely texture and a great flavour.
Spices & seeds
aniseed
cumin
mustard seed
curry leaf
chilli
Main ingredients
cooking oil
garlic (crushed)
ground coriander
2 brown onions (sliced)
3 teaspoons of curry powder (Pataks or Keenes)
1 teaspoon of turmeric
250mL water
1 gourd, peeled and chopped
Method
1.Put the garlic, coriander, curry powder, turmeric and water into a bowl (preferably wooden). Mix together. This is your curry paste.
2. Brown the onions in the oil. Add the curry paste, spices & seeds and the flesh of one gourd.
3. Simmer on low heat until gourd is soft.
4. Top with plain yoghurt for flavour, and serve with rice.
Further information
Gourds are available from seed specialists. The snake gourd that Ali grows (Trichosanthes cucumerina var. anguina, also sold as T. angina) is in stock at Eden Seeds, Gympie, Queensland, phone (07) 5486 5230. Expect to pay $2.10 for a packet of 15.
To find out more about gourds, contact:
The Gourd Father
PO Box 298
East Maitland NSW 2323
Phone: (02) 4933 2323