Nenua Sabzi (Bihari Sponge Gourd with Potato)

Nenua (smooth sponge gourd) grows on every roof and fence in Bihar during the monsoon. Cooked with potato in mustard oil and five-spice, it's a simple, slightly sweet sabzi eaten with rice, dal and a squeeze of lemon.

Video by Deepa food on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 20 min
• Vegan · gluten-free
• Famous in Bihar

Ingredients

• 500 g sponge gourd (nenua / gilki), peeled, in chunks
• 1 potato, in small cubes
• 2 tbsp mustard oil
• 1 tsp panch phoron
• 2 dried red chillies
• 4 garlic cloves, chopped
• 1 onion, sliced
• ½ tsp turmeric
• 1 tsp coriander powder
• ¾ tsp salt

Method

1. Heat the mustard oil until it smokes lightly, lower the heat and add panch phoron and chillies.
2. Add garlic and onion and fry until golden.
3. Add potato, turmeric, coriander and salt and fry 3 minutes.
4. Add the sponge gourd, cover and cook on low heat for 12–15 minutes until both are soft. Serve with rice and dal.

Tip: Sponge gourd releases a lot of water – don't add any.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.