This collection features many gourds that are used in traditional Indian cuisine. Prepare these vegetables with spices, shallots, yogurt, coconut, potato, peanuts, and onions to enhance their unique flavors. INDIA HYBRID BITTER GOURD has dark green skin and is heavily warted, long lasting, and has generous yields. Matures in 40-55 days. BUAG NGU SNAKE GOURD is prolific, early ripening, dark green and white striped variety. Highly productive and resistant to pests. Matures in 55-60 days. TINDA GOURD is indigenous to India and has milky-green, round fruits that have a nutty flavor. Matures in 40-45 days. CALABASH GOURD produces long, light green, bat-shaped gourds that are sweet and entirely edible when harvested early at 20-25 days. MOLOKHIA EGYPTIAN SPINACH is popular in the Middle East for its high nutritive value. This "food of kings" dates back to the time of the Egyptian pharaohs. Matures in 60 days.
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