Editing Luffa (section)

====Indian subcontinent====
{{Further|List of plants used in Indian cuisine}}
[[File:బీరకాయ పప్పు.jpg|thumb|Ridge gourd with [[mung bean]] made in a house in [[Vijayawada]], Andhra Pradesh, India]]
[[File:Ridge gourd( beerakai ).jpg|thumb|left|''Beerakaya pulusu'' curry ingredients]]

In [[Hindi]]-speaking [[North India]] states, it is called ''torai'' ({{lang|hi|तोरई}}), and cooked as vegetable. In eastern-UP it is also called ''nenua'' while in central/Western India, specially in Madhya Pradesh, it is called ''gilki'' ({{lang|hi|गिल्की}}). ''Torai'' is reserved for ridge gourd and is less popular than ''gilki'' in central western India.

In [[Punjabi language|Punjabi]]-speaking [[Punjab]], sponge gourd is called ''tori'' (ਤੋਰੀ), while ridged gourd is called ''ram tori'' (ਰਾਮ ਤੋਰੀ) and the fruit and flowers are mostly used in dishes.

In [[Bhojpuri language|Bhojpuri]] speaking regions, it is called ''ghiura'' (घिउरा). Apart from the fruit of the vegetable, flowers are also used as a vegetable as ''chokha'', ''tarua'', ''pakoda'', etc.

In [[Nepal]] and [[Nepali language]] speaking Indian states, sponge /smooth gourd is called ''ghiraula'' (घिरौंला), while the ridged variety is called ''pate ghiraula'' (पाटे घिरौंला). Both are popular vegetables usually cooked with tomatoes, potatoes and served with rice.

In [[Gujarat]], ridge gourd and sponge gourd are known as ''turya'' (તુરીયા) and ''galka'' (ગલકા) in [[Gujarati language|Gujarati]]  respectively. Ridge gourd is called ''ghissori'' or ''ghissora'' (ઘિસ્સોરી/ઘિસ્સોરા) in [[Kutchi language| Kutchi]]. They are simple yet popular vegetables, usually made with a plentiful tomato gravy and garnished with green chillies and fresh coriander. When cooked roti is shredded by hand and mixed into it, it is colloquially known as "rotli shaak ma bhuseli". Alternatively, this dish is also eaten mixed with plain cooked rice.

In [[Bengali language|Bengali]]-speaking [[Bangladesh]] and the Indian state of [[West Bengal]], ridge gourd is called ''jhinge'' ({{lang|bn|ঝিঙ্গে}}), while sponge gourd is known as ''dhundhul'' ({{lang|bn|ধুঁধুল}}), both being popular vegetables. They are eaten, fried or cooked with shrimp, fish, or meat.

In the [[Odia language|Odia]] language of [[Odisha]], ridge gourd ([[luffa acutangula]]) is known as ''janhi'' ({{lang|or|ଜହ୍ନି}}), while sponge gourd ([[luffa aegyptiaca]]) is called ''tarada''({{lang|or|ତରଡ଼ା}}), both accompanying many vegetarian and non-vegetarian dishes, most notably in dishes like "khira [[santula]]", where it is boiled with minuscule spices and simmered in milk. Another popular version involves mashing it in groundnut oil, herbs, peanuts and topping it with the peeled skin pieces.

In [[Assamese language|Assamese]] speaking areas of [[Assam]], it is called ''bhula'' (ভোল, [[luffa aegyptiaca]]) and is cooked with sour fish curry along with ''[[taro]]''. A related species is called ''jika'' (জিকা, [[Luffa acutangula]]), which is used as a vegetable in a curry, chutney and stir fry .<ref>{{Cite web|url=http://www.rumicooks.com/2016/10/fish-with-colocasia-and-sponge-gourd.html|title=Fish with colocasia and sponge gourd {{!}} Bhul kosu aru mas|access-date=2019-05-21}}</ref>

In [[Tamil language|Tamil]] language of [[Tamil Nadu]], ''Luffa acutangula'' (ridged gourd) is called ''peerkangai'' (பீர்க்கங்காய்) and ''Luffa aegyptiaca'' / ''Luffa cylindrica'' (sponge gourd) is called ''nurai peerkankai'' (நுரை  பீர்க்கங்காய்) and are used as vegetables to make ''peerkangai [[kootu]]'',<ref>{{Cite web|url=https://southindianfoods.in/peerkangai-kootu-ridge-gourd-kootu.html|title=Peerkangai kootu {{!}} Ridge gourd kootu|website=southindianfoods.in|access-date=2019-05-21}}</ref> ''[[poriyal]]'', and ''[[thogayal]]''.<ref>{{Cite web|url=https://www.saffrontrail.com/peerkangai-tuvaiyal-recipe/|title=Peerkangai Tuvaiyal|website=Saffron Trail|date=25 April 2006 |language=en-US|access-date=2019-05-21}}</ref> Even the skin is used to make chutney.

In [[Karnataka]]'s [[Kannada language|Kannada]] speaking areas, sponge gourd is better known as ''tuppa dahirekayi'' (ಟುಪ್ಪಾದ ಹೀರೆಕಾಯಿ), literally translating to "buttersquash" in English, while ridge gourd is known as ''hirekayi'' (ಹೀರೆಕಾಯಿ) in standard [[Kannada language| Kannada]]. Naturally growing in this region, it's consumed when it is still tender and green. It is used as a vegetable in curries, but also as a snack, ''bhajji'', dipped in chickpea batter and deep fried.
In [[Tulu language]], ridge gourd is known as Peere(ಪೀರೆ) and is used to prepare chutney and ajethna.<ref>{{Cite web|url=https://udupi-recipes.com/2016/02/ridge-gourd-chutney-without-coconut.html|title=Ridge Gourd chutney without coconut|website=udupi-recipes.com|date=23 February 2016|access-date=10 January 2020}}</ref>

In both [[Telangana]] and [[Andhra Pradesh]] [[Telugu language|Telugu]] dialects, ridge gourd is generally called ''beerakaya'' (బీరకాయ), while sponge gourd is called ''nethi beerakaya'' (సేతి బీరకాయ). It is used in making Dal, Fry, Roti Pacchadi, and wet curry.

In [[Malayalam]] language of [[Kerala]], ridge gourd is commonly called ''peechinga'' (പീച്ചിങ്ങ) and ''poththanga'' in the [[Palakkad]] dialect, while sponge gourd is called ''Eeṇilla peechinga'' (ഏണില്ല പീച്ചിങ്ങ). It is also used as a vegetable, cooked with dal or stir fried. The fully matured fruit is used as a natural scrub in rural Kerala. In some places such as [[Wayanad]], it grows as a creeper on fences.

In [[Marathi language|Marathi]]-speaking [[Maharashtra]], its called {{lang|mr|dodka}} (दोडका, ridge gourd luffa) and ''ghosaļ'' (घोसाळ ,smooth/sponge luffa) which are common vegetables, prepared with either crushed dried peanuts or with beans.

In [[Meitei language]] of [[Manipur]], ridge gourd is called {{lang|mni|sebot}} (ꯁꯦꯕꯣꯠ) and sponge gourd is called {{lang|mni| sebot hekpa}} (ꯁꯦꯕꯣꯠ ꯍꯦꯀꯞ), which is cooked with other ingredients like potato, dried fish, fermented fish and served. They are also steamed before consuming or crushed ({{lang|mni|ironba}}) with other ingredients and served with steamed rice (''chaak''). Fried ones ({{lang|mni|kaanghou}}) are also favorites for many. ''Sebot'' is also eaten as a green vegetable.