Sponge Gourd / Tuppada Heerekai Tovve

Here in the international vegetable market Tuppada Heerekai is locally called Pipian. This vegetable looks very much like Zucchini. In fact I didn’t know how to cook this vegetable until my mother-in-law last year showed me how to prepare this tovve. She even told me that we can make Bhajji very similar to Heerekai Bhajji.
Tuppada Heerekai Tovve goes well with steamed rice!
Prep Time
5 Minutes
Cooking Time
30 Minutes
3-4 People
Toor dal
Green Chillies
Turmeric Powder
Grated Coconut
Curry Leaves
Lemon / Lime Juice
1 Cup
2 Medium

½ Tsp.
2 Tsp.
A Few
To Taste
To Taste
To Taste
For Seasoning
Cumin Seeds
Dry Red Chilli
½ Tsp.
1 Tsp.
A Pinch
As Reqd.
1.     Pressure cook Toor Dal.
2.     Chop Pipian to small pieces, slit green chillies.
3.     Cook the chopped pipian and green chillies with a little water. Cook till it is done.
Note: Pipian cooks fast, keep an eye.
4.     Now add both toor dal and cooked pipian.
5.     Add salt, jaggery and turmeric powder and mix well.
6.     Cook for 4-5 minutes on a medium to low flame.
7.     Add grated coconut (fresh/frozen) and curry leaves and cook for 3-4 minutes.
8.     Season the tovve with mustard and cumin seeds adding on asafetida and dry red chilli.
9.     Pour the seasoning and turn off the stove. Squeeze lemon and garnish with coriander leaves.


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