Smooth Luffa
Ridge Skin Luffa is the gourd that is responsible for the Luffa you may have used in the shower.  When it is smaller it is also very edible and very popular in Burma.
Angled  Luffa


Angled luffa and smooth luffa contain healing compounds that are good for the digestive tract. They are also very cooling for people suffering from inflammatory issues. Either variety of luffa should be peeled and cooked as you would zucchini. Luffa has a spongy texture that will soak up flavors, so it lends itself perfectly to Southeast Asian style stir-fries with strong seasoning. It can also be used to thicken sauces, soups, curries. For more information, check out the following link.

Stir-Fried Luffa Gourds with Eggs

serves two










Note: Luffa gourd also goes by angled gourd, angled luffa, ridged gourd, or Chinese okra. To roll-cut, peel luffa and slice off a 1-inch piece at a bias. Roll luffa 90 degrees and cut another piece off. Continue rolling and cutting until you reach the end.


  • 1 tablespoon vegetable oil
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • 1 pound luffa gourds, peeled and roll-cut into 1-inch pieces (see note above)
  • 2 large eggs, lightly beaten
  • Fish sauce, to taste
  • White pepper, to taste


Heat oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Add garlic and stir-fry until light brown and fragrant, about 30 seconds. Add gourds and 2 teaspoons fish sauce to pan. Stir and cook until lightly softened, about 1 minute. Add eggs. Cook, stirring, until eggs are barely set, about 1 minute longer. Season to taste with more fish sauce if desired. Transfer to a plate and dust with white pepper. Serve with rice.