Ridge gourd, Luffa acutangula, is the main ingredient of a very popular traditional Bengali plant based dish called "alu jhinge posto", i.e. ridge gourd and a little potato cooked with poppy seed paste. Ridge gourd is a close relative of the less popular sponge gourd, L. aegyptiaca, which was traditionally used in Bengal to make loofah by letting it ripen and then dry in the plant itself, then it is very fibrous, one just has to take the dried and hardened skin off which can be done with naked fingers and if you shake it vigorously, the dry black seeds will come off, too! It is eaten , too, when it is very young.
But today, I am not going to post alu jhinge posto recipe here. Rather, I have decided to share a less famous and less common but no less tasty ridge gourd dish that is without potato. So, here is my favourite ridge gourd with mustard paste.