Angle luffa is an elongated gourd with dark green skin, lined with evenly spaced ridged peaks that taper at each end. They can be harvested when young, around 15 to 25 centimeters long, but average 30 to 40 centimeters in length and 5 to 7 centimeters wide. Angle luffa is tender; the bright white flesh has a spongy texture and offers a silky, subtly sweet flavor when cooked. As it matures, the skin becomes tough and bitter, and the flesh becomes fibrous and woody.

Angle luffa can be eaten raw when young and around 15 centimeters long and 3 centimeters thick. More mature fruits can be prepared much like zucchini. They are peeled and sliced or cut into bite-sized pieces for stir-fry, battering and deep frying, or to add to fish soups, dahls, or curries. Angle luffa will soak up the flavors of whatever liquid it is prepared in. In India, the gourd is used in sabzis, or cooked vegetable dishes, simmered in a spice-filled gravy along with peas, cauliflower, and tomatoes. Add it to stews or other vegetable dishes. Combination of seafood, spicy chiles, tamarind, soy sauce, cilantro, eggs, and potatoes Store Angle luffa in the refrigerator for up to a week.