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Bottle gourd சுரைக்காய் calebasse |

Bottle gourd

சுரைக்காய் callebasse |

Tamil name | Suraikkai சுரைக்காய்

Botanical name | Lagenaria siceraria

Other names | lauki, calabash

In Auroville farmers grow mainly two kinds of Lauki- the long one and the round one. The long one is preferred generally due to its tenderness and because it is easier to work with in the kitchens.

Season

The best season for bottle gourd/lauki:

The best growing seasons are during spring and summer or from February all the way till October just before the monsoon. The production drops in May-June due to severe heat, lack of water and heavy insect pressure as they suck on the leaves due to lack of moisture in the soil. However, planting resumes after the summer showers. The plant thrives in temperatures ranging from 20 to 30 degrees Celsius.

Grow & Harvest

How to grow in your garden or balcony:

Soil and sun:

It’s essential to provide adequate sunlight, well-drained soil, rich in organic matter, and slightly acidic to neutral.

Planting:

They are grown from seeds, in the nursery and transplanted or directly sown into the garden. The recommended planting distance is typically 3-5 feet (approximately 91-152 cm) apart within rows, with rows spaced approximately 5-6 feet (approximately 152-183 cm) apart.

Watering:

Bottle gourd plants require regular watering. Keep the soil consistently moist, especially during flowering and fruiting stages. Make sure that the soil is well-draining. Lauki does not like over-saturated soil.

Support:

Bottle gourds are vining plants and benefit from trellises or strong supports to keep their fruit off the ground.

Harvest:

Bottle gourd is ready for harvest 2-3 months after planting, depending on the variety. Harvest when the fruit is young and tender. Mature fruits can become tough, will have a lot of inedible seeds and develop a bitter taste.

Seeds:

To keep seeds, select a few fruits that look healthy, mark them with a rope or ribbon and leave them to mature on the vine. Once the plant starts drying, remove the gourd and hang it in a shaded place to allow it to dry further. Make sure to remove the fruit from the vine as late as possible but before it falls on the ground causing it to break.

You can leave the bottle gourd to dry in shade as long as you want. This is also a good way to store the seeds. Once the gourd is completely dry and when you can hear the rattling of the seeds when you shake the gourd, cut a hole in the gourd and remove the seeds. The gourd itself can be used in many different ways depending on its shape- nest for birds, pitcher, container, etc.

Lauki, like other cucurbitaceae plants is a monoecious plant- which means it has both male and female flowers separately on the same plant. As these flowers rely on cross-pollination, there is a greater chance of mixing of varieties if multiple varieties are grown together. If you would like to keep seeds of a variety, try to grow it alone for a season to make sure that you get the seeds of the desired variety only.

Insects that love Lauki:

The Red Pumpkin Beetle (RpB) loves to feed on the leaves and shoots of Lauki and other plants of the Cucurbitaceae family (Pumpkin, Cucumber, Watermelon etc.). Click on the bug for more.

Store & Preserve

Best ways to store and preserve:

Fingernail test:

It is a method used to determine the maturity and tenderness of certain vegetables. Gently press your fingernail into the skin of the bottle gourd. If your fingernail easily pierces the skin, it indicates that the bottle gourd is young and tender.

Refrigeration:

Store whole bottle gourds in a cool (20 degrees max), dry place for up to a week. If cut, wrap the pieces in plastic wrap or store them in a sealed container in the lower part of the refrigerator (10-13 degrees).

Freezing:

Blanch the bottle gourd pieces in boiling water for 2 minutes, then quickly transfer them to an ice bath to stop the cooking process. Drain excess water and pack the slices into airtight freezer bags or containers.

Pickling and canning:

Small pieces or slices can be pickled in vinegar but also canned in a sweet brine for dessert.

Drying:

Peel and slice the bottle gourd thinly or shred it. Sun-dry the slices or shreds until they are completely dehydrated. Store the dried bottle gourd in a cool, dark place. You can also powder it for later use in soups, stews, or as a thickening agent.

Prepare & Eat

How to prepare and eat lauki?

Taste and Texture:

When cooked, the lauki has a soft and tender texture. The taste is very mild, it absorbs the flavours of the ingredients it is cooked with, making it suitable for a wide range of recipes.

Raw:

When eaten raw, bottle gourd has a mild and refreshing taste with a crisp texture. Peel and grate raw bottle gourd to add to salad and raita.

Smoothies and Juices:

Bottle gourd juice is a popular health drink. Blend raw bottle gourd with water and strain the mixture to extract the juice. You can also add it to smoothies along with other fruits and vegetables.

Soups and curries:

Add it to your soups, curries and and stews for a nutritious boost.

Stir-fry and fritter:

Stir-fry with other vegetables as a replacement for zucchini for a quick and healthy dish. It can also be used to make fritters or added to dosai batter for a nutritious twist.

Health

Nutritional Values and Ayurvedic properties

Lauki is low in calories and rich in essential nutrients such as vitamins A, B, and C. It provides minerals like calcium, magnesium, and phosphorus. It is a good source of dietary fiber.

In Ayurveda, it is considered to have cooling properties. It is believed to balance the Pitta dosha and is often recommended for its soothing effects. It is also considered beneficial for digestive health and is used in Ayurvedic remedies for conditions like acidity.