Spine Gourd – Fresh ( Moms’s Garden )

Description

Spine Gourd, also known as Thumba Karawila (තුඹ කරවල) in Sinhala or Kantola / Kakrol in India, is a small, spiny, seasonal vegetable that’s rich in nutrients and used in both cooking and traditional medicine.

---

🌿 Spine Gourd (Momordica dioica) – Health Benefits

🩸 1. Regulates Blood Sugar

• Helps control diabetes naturally.

• Low glycemic index; stabilizes blood sugar levels.

---

🍽 2. Aids Digestion

• Rich in dietary fiber → prevents constipation, gas, and bloating.

• Stimulates the release of digestive enzymes.

---

🛡 3. Boosts Immunity

• Contains vitamin C, flavonoids, and antioxidants.

• Protects against infections, colds, and free radical damage.

---

⚖️ 4. Supports Weight Loss

• Very low in calories and fat, but filling.

• Keeps you full longer, reducing cravings.

---

🩺 5. Good for Heart Health

• High in potassium → regulates blood pressure.

• Lowers bad cholesterol levels.

---

🧘‍♂️ 6. Improves Liver & Kidney Function

• Acts as a mild diuretic, helping remove toxins.

• Traditionally used to cleanse the liver and kidneys.

---

🩹 7. Reduces Inflammation

• Has anti-inflammatory properties helpful for arthritis, infections, or internal swelling.

---

🧬 8. Rich in Iron & Minerals

• Prevents anemia and boosts blood production.

• Supports energy levels and oxygen transport.

 

🍛 Spine Gourd Curry (Thumba Karawila Curry)

🥬 Ingredients:

• Spine gourd (Thumba Karawila) – 250g (washed, sliced into thin rounds)

• Onion – 1 medium (sliced)

• Green chilies – 1–2 (slit)

• Garlic – 2 cloves (crushed)

• Curry leaves – 1 sprig

• Mustard seeds – ½ tsp

• Turmeric powder – ½ tsp

• Roasted curry powder – 1 tsp

• Chili powder – ½ tsp (optional)

• Salt – to taste

• Thick coconut milk – 1 cup

• Water – ½ cup (if needed)

• Coconut oil – 1 tbsp

---

🔪 Preparation:

1. Clean the Spine Gourd

• Wash and slice thin (about ½ cm).

• Optional: soak in salt water for 10 mins to reduce bitterness.

---

🍳 Cooking Instructions:

1. Heat coconut oil in a pan.

2. Add mustard seeds and let them pop.

3. Add onion, garlic, green chilies, and curry leaves – sauté until soft.

4. Add turmeric, curry powder, and chili powder – stir well.

5. Add spine gourd slices and stir to coat with spices.

6. Pour in coconut milk and a little water if needed.

7. Add salt to taste.

8. Cover and cook on low heat for 15–20 minutes, until the gourd is tender but not mushy.

9. Uncover and simmer for a few minutes to thicken the curry if needed.

---

✅ Serve with:

• Steamed red or white rice

• Dhal curry

• Coconut sambol or mallung

---

🔄 Variations:

• You can also deep fry the sliced spine gourd separately and add it to the curry at the end for a crispy texture.

• Add a dash of lime juice before serving for extra tang.