Luffa(Ridge gourd) vine to Lunch table & only chance to see the "Cuttlefish Flower" | Traditional Me

Brothers vegetable garden next to the little stream, that is running near our house, is smiling with lots of Luffas(Ridge gourds) in the vines! This Ridge gourds are such a tasty treat when cooked in a white curry! This yummy Ridge Gourd(Luffa/Loofah) is best as a white curry with lot of coconut milk, and is no stranger in Sri Lankan lunch table where most of Sri Lankans enjoy this white curry with a one of their favorite spicy chilli curries and rice! Of course friends I don’t have to tell you how Sri Lankan’s truly enjoy these curries with their rice! That enchanting feeling that I get every time I go near the Luffa Vines clad in yellow flowers is like I’m standing below weaved flower canopies. It’s so impressive to view and enjoy my brother’s lush vegetable garden with that very proud and satisfied feeling of viewing a beautiful royal flower garden in front of a castle of a gallant prince!

As usual uncle Siriwardena has sent some fresh cuttlefish through brother from the early morning catch. Actually cuttlefish is known to be a heaty fish delicacy specially suited for the present daily rain and wet cold days. But saying that I used Moringa leaves mixed with dhal to make a filling to fill the fresh cuttlefish. Moringa leaves usually is being used in our traditional cooking of cuttlefish, crabs, prawns etc to subtle their heatness in the meat!. I slowly cooked the cuttlefish in a very spicy hot curry with plenty of tomatoes. The delicious spicy cuttlefish dish was so tasty to the palette and looked pleasing to the eye as well because I arranged them in to a shape of a flower in the middle of a flat clay vessel and also I should say, this must be the only chance to see a "Cuttlefish Flower" in your whole life. I asked brother to cook another dish to go with the Luffa white curry and the spicy cuttlefish curry!

Sri Lankans are very fond of using the Luffa skin as a traditional tempered/devilled (sautéed) dish! But friends, there is a trick here too. The Luffa(Ridge Gourd) should be very tender with a very tender skins in order to get the correct yummy taste and the goodness of this tempered dish! Our brother is indeed an expert to cook these quick mouthwatering fried dishes. He had mixed some mushrooms to the devilled Luffa fry which had lifted the quality of the dish to a more flavoursome height! That day lunch table was a complete, wholesome spread with some unforgettable traditional Sri Lankan authentic flavors & I couldn’t help being feeling glee with the ripe & sweet mangoes that took the center table attraction as our dessert of the day. Those mangoes were from my elder aunts garden as one of the mango trees has started to bear fruit though this is the off season. Guys you can see the joy of the sweet mango story as the way our brother was greedily enjoying them as always! Yes that’s my little brother!!!

Love you All!
Nadee
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Luffa(Ridge gourd) vine to Lunch table & only chance to see the "Cuttlefish Flower" | Traditional Me

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乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione

Inspired by 李子柒 Liziqi and Dianxi Xiaoge

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