It is a summer vegetable in Bangladesh fruit length varies from 30-100 cm. Snake Gourd (Chichina) smooth, greenish white, sometimes stripped, long, slender and cylindrical, often twisted fruit, of Trichosanthes anguina. Fruits are usually cooked or fried small fruits are sometimes pickled. March-April is the optimum time for cultivation immature fruits are used as vegetable and are ready for harvest after 6 weeks. Ribbed Gourd (jhina) a minor cucurbitaceous vegetable, Luffa acutangula a native of South and South-East Asia rich in carbohydrate and calcium. Fruits are consumed by frying, or cooking, with or without meat or fish. Some of the local varieties are Manipuri, Amli, Sabuj Tampu, and Barna Tampu yield ranges from 10-12 m tons/ha. The crop can be harvested in 90-100 days. The crop can be grown in different types of soil and is propagated for cultivation through tuberous roots between March and April. The vegetable is rich in calcium, phosphorus, iron and carotene and is in demand for export and for internal markets. Teasle Gourd (kakrol) relatively small, oval Momordica dioica, grown in summer, is possibly a native of this sub-continent. Bitter gourd is consumed by making curry or frying. The yield of Ucchya is about 5 m tons/ha and Karala 15-18 m tons/ha. Ucchya, the smaller ones, has no specific local variety but the larger one, Karala, has a local variety known as Gaj Karalla. Sometimes seedlings are raised and 15-20 days old seedlings are transplanted in the main field during March to May. The crop is rich in carotene, calcium and iron can be grown in any type of soil but loamy to sandy loamy soils are preferred for better growth and quality fruit. Sponge Gourd, Ribbed Gourd, Sanke Gourd, Bitter Gourdīitter Gourd (ucchya or karala) primarily a summer vegetable, Momordica charantea, possibly a native of India or South-East Africa. Mature fruits are also used to make an indigenous sweet called 'Morabba'. Matured fruits are smashed and mixed with black gram to make 'Bori', which look like 'wax apple' and then dried in the sun for better preservation, a delicacy in the local diet after cooking with fish. Green fruits are used in making curry with fish or other vegetables sometimes fried for consumption. Tender leaves and twigs are consumed as leafy vegetables. Plants are grown from local varieties namely Sachi kumra and Dimi kumra yield ranges from 20-30 m tons/ha.
The optimum time for sowing seeds is February to March green fruits are ready for harvest within 45-60 days matured ones coated with powdery substance are harvested between 80 and 90 days after sowing. It can be grown in any type of soil but loamy to sandy loamy soil is preferred. Ripe whole fruits can be preserved dry for several months.Īsh Gourd (chalkumda) popularly known as chalkumda, Benincasa hispida, is possibly a native of the subcontinent. Fruits are used in making curry and different sweet dishes. Leaves, vines, flower and fruits are edible as vegetable. Two local varieties are Bikrampuri and Baromashi. Fully ripened pumpkins are harvested within 90 days after sowing. It may be grown by sowing seeds directly or transplanting two weeks old seedlings.
Pumpkin is thought to be native to Northern and Southern America. It is grown in Bangladesh in an area of about 14,000 ha. Pumpkin (mistikumda) popular summer-rainy season vegetable, Cucubrita maxima, good source of carbohydrate, vitamin A and C, and minerals. The tender bottle gourd is used to prepare sweet dishes with sugar and milk. Its leaves and vines are also used as vegetables.
Bottle gourd is primarily used in making curry with different fishes. Some varieties of bottle gourd are BARI Lau-1, Khetlau and Hazari. In Bangladesh it is cultivated in about 10,000 ha, producing about 62,000 m tons grown by direct sowing or transplanting 15 to 20 days old seedlings crops are ready for harvest within 55-60 days yield ranges from 35-40 m tons/ha. Bottle Gourd, Pumpkin, Ash Gourd, Teasle Gourdīottle Gourd (lau) generally a winter crop, Lageneria vulgaris, possibly tropical or sub-tropical in origin, rich in carotene, calcium and vitamin C.
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