Ash gourd curry, also known as “Chal Kumro Tarkari” or “White Pumpkin Curry,” is a popular Indian vegetarian dish made using ash gourd, a type of winter melon or white gourd.
It offers an aromatic flavor and a mildly spicy taste. The soft texture of ash gourd makes it just the right kind of vegetable to make a curry, soup, stew, or even dessert with it.
In this recipe, we’ll explore how to create this delightful curry with Ash Gourd.
Key Takeaways:
- Ash gourd curry is known for its mild flavor and soft texture.
- It can be served with rice or bread.
- A few simple alternatives to this dish can be curries made from zucchini, pumpkin, or bottle gourd, which is also known as lauki or dudhi. You can also try cauliflower curry, potato curry, mixed vegetable curry, paneer curry, eggplant curry, mushroom curry, and chickpea or chana masala curry as these are pretty close substitutes.
The Ingredients
- Ash Gourd or chal kumro: 500 gm (peeled, cut, and cleaned)
- Ginger: ½ tbsp (grated)
- Garlic: ½ tbsp (grated)
- Cumin powder: 1 tbsp
- Coriander powder: 1 tbsp
- Turmeric powder: 1 tbsp
- Red chili powder: 1 tbsp
- Green chilis: 5 pieces (slit)
- Onion: 1 medium size (chopped)
- Coriander leaves: 1 tbsp
- Bay leaves: 1 piece
- Cumin seeds: ½ tbsp
- Mustard oil: 2 tbsp
- Salt to taste
How to Cook Ash Gourd Curry (Step by Step Images)?
1. Add 2 tbsp of mustard oil to the wok and heat it up. Put in the bay leaf and cumin seeds, then sauté everything. A delightful aroma of whole spices will emerge.
2. Introduce the chopped onions and stir until they turn a light brown color.
3. Once the onions are lightly fried, add the grated ginger and garlic. Stir until the raw smell dissipates.
4. Incorporate turmeric powder, red chili powder, cumin powder, and coriander powder. Add a small amount of water and cook the spices while stirring well.
5. When the spices have released all their oil through stirring, introduce the chopped ash gourds. Thoroughly mix all the ingredients.
6. Now add 1 tbsp of salt and stir it in. Cover and let it cook on low heat for 2 to 3 minutes.
(Pro tip: Adjust the salt according to your preferences.)
7. After 2 to 3 minutes, uncover the lid. You’ll notice that the ash gourds have released moisture; this moisture helps in the cooking process. Cover it again.
8. Open the cover after a few minutes; the water should have dried up, and the ash gourds should be almost cooked. Now add ½ cup of water. Introduce the green chilis and cover it once more.
(Pro tip: Adjust the water quantity based on your desired gravy consistency.)
9. After a few minutes, the dish will be perfectly cooked. Finally, sprinkle fresh coriander leaves and turn off the flame.
10. Transfer the Ash Gourd Curry to a bowl and enjoy with steamed white rice, and Indian bread like plain or stuffed parathas, naan, chapati or roti.
Recipe Card:
Ash Gourd Curry (Chal Kumro Tarkari)
Ingredients
- 500 grams Ash Gourd (peeled, cut, and cleaned)
- ½ tbsp Ginger (grated)
- ½ tbsp Garlic (grated)
- 1 tbsp Cumin powder
- 1 tbsp Coriander powder
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 5 pieces Green chili (slit)
- 1 piece Onion (chopped)
- 1 tbsp Coriander leaves
- 1 piece Bay leaves
- ½ tbsp Cumin seed
- 2 tbsp Mustard oil
- Salt to taste
Instructions
- Add 2 tbsp of mustard oil to the wok and heat it up. Put in the bay leaf and cumin seeds, then sauté everything. A delightful aroma of whole spices will emerge.
- Introduce the chopped onions and stir until they turn a light brown color.
- Once the onions are lightly fried, add the grated ginger and garlic. Stir until the raw smell dissipates.
- Incorporate turmeric powder, red chili powder, cumin powder, and coriander powder. Add a small amount of water and cook the spices while stirring well.
- When the spices have released all their oil through stirring, introduce the chopped ash gourds. Thoroughly mix all the ingredients.
- Now add 1 tbsp of salt and stir it in. Cover and let it cook on low heat for 2 to 3 minutes.(Pro tip: Adjust the salt according to your preferences.)
- After 2 to 3 minutes, uncover the lid. You’ll notice that the ash gourds have released moisture; this moisture helps in the cooking process. Cover it again.
- Open the cover after a few minutes; the water should have dried up, and the ash gourds should be almost cooked. Now add ½ cup of water. Introduce the green chilis and cover it once more.(Pro tip: Adjust the water quantity based on your desired gravy consistency.)
- After a few minutes, the dish will be perfectly cooked. Finally, sprinkle fresh coriander leaves and turn off the flame.
- Transfer the Ash Gourd Curry to a bowl and enjoy with steamed white rice, and Indian bread like plain or stuffed parathas, naan, chapati or roti.
Video
Notes
- Ideally, ash gourds with a pale white or green skin with no soft spots on blemishes on them are just right for this recipe.
- Cut the ash gourd properly into uniform, bite-sized pieces to ensure even cooking. Wash the ash gourd thoroughly. I take a sharp knife to peel the skin off first and then cut it in half to remove the seeds and pith from the center before cutting it into pieces.
- Remember, this is dish in not supposed to be too spicy to kill its natural sweet taste. However, you may alter the amount of spices and number of green chilies according to your taste preferences but make sure the spices are perfectly balanced.
- Optionally, you can use tamarind to the curry to make it taste slightly tangy. However, make sure that you do not add too much of tamarind pulp to it as it will affect its natural sweet taste. Start with a small quantity and increase gradually adjusting to the taste.
- You can add other vegetables like peas or carrots to the dish for added flavor, taste, and visual appeal.
