Start by washing the luffa and peeling them. Luffa has thin, soft skin but it won’t be nice if you cook it along, so take care to peel it off properly. Cut off the tips from both sides and if you have very long pieces of luffa, you can cut them into finger-long pieces. Finally you make a cut into the side of the vegetable into which you will later stuff the filling. This is the main preparation of the vegetable for now.

Now you start preparing the filling. Take a small bowl and add the turmeric, coriander, garam masala and mango powder. Mix these spices together and then add the water bit by bit until it is a nice paste.

In the next step you heat up one tablespoon olive oil in a pan and add the cumin seeds. They will start sizzling in your pan and you need to churn them a bit to prevent them from burning. Add the paste of spices and fry it all. The paste will first expel some water and then the water will be cooked into it again. Once the water is vaporized or in the paste, the paste will start changing colour and become a bit golden. When this is the case, you can switch off your stove and take the paste out onto a plate.

Your next task will be to fill this paste into the luffa. Open the vegetables at the cut that you made before and carefully stuff the filling into them.

Once this is done, you add the second tablespoon oil into the frying pan and heat it up. Once it is hot, turn the heat low and add the stuffed luffa into the pan. Turn them carefully so that they get fried and cooked through from every side with as little of the filling as possible falling out. It will take about ten minutes to get them properly cooked. If you have a second pan, you can do this last frying in both pans simultaneously.

As soon as they are cooked through, you can take them out and serve. Enjoy!