Puree Luffa/Pipengaille & Sweet Potato [Pipengai ek batat-dous]

Now this comes as a big surprise for me. I have never eaten pipengaille/ luffa/ ridge gourge/ pipengail whichever language you call it. My mother in law told me to try some for my baby and heyyyy it is one of her favourite vegetable!! She loves it and I dared tasting some and it was actually quite sweet and nice. So please give it to your children 🙂

Pipengaille is full of good nutrients and what is best is that parents get to eat chatini la po pipengai. This is a popular mauritian dish that is done with the skin of this vegetable. Let me share with you the process so that we do not waste the peel

Chatini la po pipengai ingredients:

• Peel of 1 luffa
• 1 medium onion
• 5 garlic pods
• Green chilli (to taste)
• Salt (to taste)

Method:

1. Boil the luffa skin for 30 mins in hot water
2. Remove from boiling water and put in mixer together with garlic and chilli
3. Cut onions in small pieces
4. In a pan, put a little oil, add the onions and the paste from Step 2.
5. Cook on slow flame for 5 mins and add salt to taste.

Coming back to our baby recipe, let’s see the different steps

Print Recipe

Puree Luffa/Pipengaille & Sweet Potato [Pipengai ek batat-dous]

Course

Dinner, Lunch

Prep Time

5 minutes

Cook Time

15 minutes

Servings

Ingredients

• 1 unit pipengaille peeled and cut
• 1 unit Sweet Potato peeled and cut
• thyme few leaves
• 1 pinch tumeric powder
• 1 pinch cumin powder

Course Dinner, Lunch Prep Time 5 minutes Cook Time 15 minutes Servings Ingredients 1 unit pipengaille peeled and cut 1 unit Sweet Potato peeled and cut thyme few leaves 1 pinch tumeric powder 1 pinch cumin powder

Instructions

1. Peel the sweet potato

   
2. Cut the sweet potato in slices

   
3. Cut the pipengaille as in the photo

   
4. Steam all for 15 minutes. The pipengaille steams very fast so maybe you can put the sweet potato 5 minutes before.

   
5. Blend it all with some thyme leaves, pinch of tumeric and cumin powder to enhance the taste.