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Luffa and ground apple with pumpkin seeds

Luffa and ground apple with pumpkin seeds

Vegetarian

A vegetarian Bengali dish: Luffa and bottle gourd simmered with five spices, bound together with a batter of pumpkin seeds and green chili, and finished w…

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Recipe from Md Rashidul Hasan Biplob (Wikibooks), adapted by Recette de cuisine · · updated on

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This traditional Bengali dish combines the mild flavor of luffa (or sponge gourd) and sweet potatoes with the smooth texture of a pumpkin seed paste. It’s a classic vegetarian dish from Bengali cuisine.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Resting20 min
  • Total1 hr 20 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodnibbling
  • Estimated cost$2.02 $0.51 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $0.72
  • $0.81
  • $0.10
  • $0.10
  • $0.25
  • $0.04

Prices from US supermarkets for 4 of 6 ingredients; Belgian prices for the rest.

Directions

  1. Thoroughly wash the luffa, peel it, and cut it into long pieces or medium-sized pieces. Peel the gourds and cut them into small pieces. ≈ 8 min
  2. Soak the pumpkin seeds for 15 to 20 minutes in water, then finely mix them with the green chili peppers and a little salt. Some people prefer to use a mortar and pestle instead of a blender: this gives a more intense flavor.
  3. Heat the mustard oil in a deep pan. Once it’s hot, add the panch phoron.
  4. When the aroma of spices fills the air, add the ground apples and cook them for a few minutes over medium heat. ≈ 3 min
  5. Add the luffa and mix with the ground apples, stirring as you go. ≈ 4 min
  6. Add the turmeric, cumin, and salt, then mix with the vegetables. ≈ 4 min
  7. Luffa naturally produces water. If needed, add a little hot water, cover, and simmer over low heat.
  8. When the ground apples and luffa are soft, add the pumpkin puree. Gently stir to prevent it from sticking to the bottom of the bowl. ≈ 4 min
  9. Slice a few green chili peppers, add them, and let the dish simmer for another 5 to 7 minutes over low heat: the dish will gradually thicken to a creamy consistency.
  10. Turn off the heat when the spices and seeds are well mixed with the vegetables and the oil has risen to the surface. ≈ 3 min
  11. Cover for a few minutes after cooking to allow the scent of the poppy seeds to fully develop. ≈ 3 min

The bill

Luffa and ground apple with pumpkin seeds

  • 2 to 3 pounds of apples$0.72
  • 3 tablespoons of poppy seeds$0.81
  • 1/4 cup of ground cumin$0.10
  • 1/2 cup of turmeric powder$0.10
  • 3 to 4 tablespoons of mustard oil paint$0.25
  • salt$0.04

Total$2.02

that's $0.51 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 500 g of luffa (sponge gourd)
  • 2 to 3 pounds of apples
  • 3 tablespoons of poppy seeds
  • 4 to 5 green chili peppers
  • 1/2 cup of panch phoron (a mixture of five spices)
  • 1/4 cup of ground cumin
  • 1/2 cup of turmeric powder
  • 3 to 4 tablespoons of mustard oil paint
  • salt
  • water

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