Editing Calabash (section)

==== India ====
[[File:Calabash hanging.jpg|thumb|An Indian calabash]]
[[File:লাউশাকের পোস্ত, কলকাতা.jpg|alt=A white bowl containing 'Laau shaaker posto', which is a typical Bengali dish made with the stems and leaves of a bottle gourd plant, potatoes, and 'bori' which is sundried dollops of lentil paste. It's cooked in poppy seed-mustard paste.|thumb|Bengali dish made with the stems and leaves of a bottle gourd plant]]
A popular north Indian dish is ''lauki chana'', (''[[Chickpea|chana dal]]'' and diced gourd in a semi-dry gravy). In the state of [[Maharashtra]] in India, a similar preparation called ''dudhi chana'' is popular. The skin of the vegetable is used in making a dry spicy [[chutney]] preparation. It is consumed in [[Assam]] with [[Malabar matthi curry|fish curry]], as boiled vegetable [[curry]] and also fried with potato and tomatoes. ''Lauki [[kheer]]'' (grated bottle gourd, sugar and milk preparation) is a dessert from [[Telangana]], usually prepared for festive occasions. In Andhra Pradesh it is called ''sorakaya'' and is used to make ''sorakaya pulusu'' (with tamarind juice), ''sorakaya palakura'' (curry with milk and spices) and ''sorakaya pappu'' (with [[lentil]]s). ''Lau chingri'', a dish prepared with bottle gourd and [[prawn]], is popular in [[West Bengal]].<ref>{{cite web|last=Waheed|first=Karim|date=2021-07-14|title=For Bangladesh, Kishwar has already won|url=https://www.thedailystar.net/news/bangladesh/news/us-kishwar-has-already-won-2129391|access-date=2021-08-12|website=The Daily Star|language=en}}</ref> The edible leaves and young stems of the plant are widely used in [[Bengali cuisine]]. Although popularly called ''lauki'' in Hindi in northern part of the country, it is also called ''kaddu'' in certain parts of country like eastern India. (However, "kaddu" popularly translates to "pumpkin" in northern India.) It can be consumed as a dish with rice or [[roti]] for its medicinal benefits. In Gujarat, a traditional Gujarati savoury cake called [[handvo]] is made primarily using bottle gourd (in Gujarati, ''dudhi''), sesame seeds, flour, and often lentils. In Karnataka, bottle gourd is called ''Sorekayi'' and is used to prepare ''palya'' (stir-fry) and ''[[sambar (dish)|Sambaru]]'' (a south Indian stew). Also, crispy ''sorekayi dosé'' ([[Dosa (food)|dosa]]) is one of the popular breakfasts in Karnataka.