GALKA SEV NU SHAK
(KATHIYAWADI SPONGE GOURD SEV CURRY]

Straight from Kathiawad’s kitchens, this Sponge Gourd Sev Curry is a homely dish with health, flavor, and tradition in every bite.

Sponge gourd (known as Galka in Gujarati) is a light, tender, and highly nutritious vegetable that grows on a vine. Though many people find sponge gourd plain in taste, when cooked the Kathiawadi way with spices and finished with crunchy sev, it transforms into a delightful curry. This recipe is quick to prepare, flavorful, and pairs wonderfully with roti, paratha, or even simple steamed rice.
Galka/Sponge gourd has several nutrients which offers health benefits:
Low in calories: Ideal for light meals and weight management.
Rich in dietary fiber: Helps improve digestion and prevents constipation.
High water content: Naturally hydrating and cooling for the body.
Good source of Vitamin C & A: Supports immunity, skin, and eye health.
Contains iron and magnesium: Boosts energy and maintains healthy metabolism.
By combining sponge gourd with sev, you get both the soft texture of the vegetable and the crunchy, savory bite of sev, making this a dish loved by adults and children alike.

Try this traditional Kathiawadi Galka Sev Nu Shak — a quick, healthy, and flavorful Gujarati recipe. Packed with nutrients and finished with crunchy sev, this rustic dish makes even the humble sponge gourd delicious.

Preparation time: 5 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients:
500 g sponge gourd (Galka)

100 g sev (fried gram flour noodles)

2 tbsp oil

A pinch of asafoetida (hing)

1 tsp garlic paste

1 tsp coriander-cumin powder

1 tsp red chilli powder

1 tsp turmeric powder

Salt to taste

Method:
Wash the sponge gourd, taste to ensure it’s not bitter, peel, and cut into small pieces.

Heat oil in a pan, add asafoetida and garlic paste, and sauté for 1 minute until the raw smell disappears.

Add the sponge gourd pieces and cook on high flame for 1–2 minutes. Sprinkle in salt.

Reduce the flame, half-cover the pan, and allow the sponge gourd to cook. If fresh and tender, it releases its own water; otherwise, add a little water. Once it softens, add all the spices and let it simmer on low heat.

Lastly, add sev, mix well, cook for 1–2 minutes, and switch off the flame. (If making in advance, add sev only at serving time to keep it crunchy.)

Serve this curry hot with chapati, bajra roti, or steamed rice.