Smooth Loofa /luffa fry

Loofa/luffa a climber generally grows in summer or dry climate. Its gourd family and there are two types one with rough skin and the other smooth  gourd, like a sponge and soft and can be easily cooked as it doesn't consume much time and this gourd is edible when it is young an fresh , when it becomes matured it can be used as scrubbing material.

 The rough outer skin is called pirkangai in Tamil, Beerakaya in telugu , Heerayakaya in kannada and we usually make kootu, pirkangai thuvayal,but this is also luffa variety but it has smooth skin
                         

 We have a friend in Canberra , Miss.T.V, she introduced me to this recipe and  my children liked it very much , from then I started picking this veggie whenever I go to Asian shop, so this post is dedication to her"Thanks Miss . T ".

                 
                                           

Ingredients:
1 smooth luffa
1  1/2  medim sized finely chopped onion
1 tomato
2 tsp of tamarind paste
1/2 tsp of turmeric powder
3 tsp of oil
1/4 tsp of mustard seeds
1/ 2 tsp of urud dhal
2 red chilli( adjust according to your taste)
1 sprig of curry leaf
salt to taste


Method:

• Heat the oil in a pan heat oil add mustard, once it splutters add urud dal, red chilli, curry leaves.
• Add the chopped onion, saute it till it becomes light brown.
• Add chopped tomatoes, saute till skin becomes soft and add the turmeric powder and tamarind paste and stir well .
• Now tip in the cut  smooth luffa, add salt , cook with lid on in simmer till it gets mushy.
• Stir in well ,  usually it doesn't need water to be added to cook the luffa , if it hasnt cooked just 3 tbsp of water and cook with lid on.
• Serve with cooked rice or rotis/chappathi

Note:

1. Check if the luffa is young, it should be soft.
2.  Scrap the skin off before cooking
3. Cut it into small pieces, before cooking have a bite , if its bitter then discard the luffa , it isnt edible.