Snake Gourd. (Category:Trichosanthes cucumerina var. anguina, synonim Trichosantes anguina, harvested at immature stage for eat) From Bladholm: Mild, quick-cooking, absorbent. Peeled, split open, seeded and cut into chunks. Cooked in dals in North India, in hot, spicy soups & lentil stews. Stuffed with spiced minced meat and baked or simmered in coconut milk with spices. Look for firm, hard ones and store for up to 4 days. From <a href="http://en.wikipedia.org/wiki/Snake_Gourd" rel="nofollow">Wikipedia</a>: "Its soft, bland, somewhat mucilaginous flesh is similar to that of the loofah and the calabash/bottle gourd...The shoots, tendrils, and leaves are also eaten as greens."

<a href="http://peppermill-miri.blogspot.com/2007/11/podalangai-masala-snake-gourd-lentil.html" rel="nofollow">Here's a recipe for a lentil masala with snake gourd you could try</a>.