Watch the Ash Gourd Curry recipe video on my original youtube channel by clicking on the link below.
Ash Gourd, also known as Winter Melon, Wax Gourd, White Gourd, White Pumpkin is a very nutritious vegetable.
Ash gourds of the Indian subcontinent have a white coating with a rough texture (hence the name Ash Gourd). Southeast Asian varieties have a smooth waxy texture (hence the name Wax Gourd). It is one of the few vegetables available during winter in areas of deciduous vegetation (hence the name Winter Melon)
Ash Gourd is widely grown in Asia. It can be stored for many months.
In Indian Cuisine, it is used to prepare a wide variety of dishes. In the north of India, it is used to prepare a candy called Petha. In South Indian Cuisine, it is used to prepare a wide variety of Curries. It is also used to prepare a juice called Ash Gourd Juice all over India. This juice has many benefits.
Today we are going to learn how to prepare a GSB Konkani Style of Ash Gourd Curry called Kuvale Sasam. Ash Gourd is known as Kuvale and Sasam means Mustard seeds in Konkani language. Ash Gourd and Mustard seeds are the key ingredients of this recipe, hence the name Kuvale Sasam.
Here is the list of ingredients for it.
INGREDIENTS:
(1) Half Ash Gourd, measured 1 Kg. When peeled and deseeded, and chopped measured 650 grams. I took this 650 grams chopped Ash Gourd for this Curry.
(2) One half of the Coconut, grated, yielded 1 Cup of grated Coconut. You may add the whole Coconut grated if you want more Curry.
(3) 1.5 teaspoon of Mustard Seeds (Rai)
(4) A small 2 inch sized piece of Jaggery (Gud)
(5) Lemon sized, 20 grams (1.5 inch sized) Tamarind (Imli)
(6) Half teaspoon of Turmeric Powder (Haldi)
(7) 1 sprig of Curry leaves
(8) 1 Red Byadgi red Chili
(9) 2 Green Chillies
(10) 4 tablespoon of Coconut oil, preferably as any South Indian food tastes good when a Coconut oil is used.
(11) Salt as required
(12) Water for cooking Ash gourd and for grinding masala.
Note : Use number of Chillies as per spiciness required to you.
Cuisine : South Indian, Konkani
Course : Main
Serves : 4-5 persons
Time required : 15 minutes for preparation and 30 minutes for cooking
Here is the picture of the ingredients used.
PREPARATION :
(1) Peel the Ash gourd, discard the seed within and cut the remaining pulp into medium sized pieces as shown in the picture.
(2) Grate one half of the Coconut.
METHOD :
(1) In a utensil (I took a steel kadhai / wok), put the chopped Ash gourd, Salt as required (I took 1 teaspoon), half teaspoon of Turmeric powder/Haldi, a small piece of Tamarind / Imli out of the total 1.5 inch sized that we have taken for this recipe and the entire piece of Jaggery that we have taken in the ingredient list. We will use the remaining Tamarind while grinding the coconut masala. Also add 500 ml of water, which is same as 2 glasses of water.
Cover and cook this on a gas stove for about 20 minutes or until the Ash gourd is cooked Al Dente (Cooked but not lost shape).
(2) Now we will prepare the coconut paste. Take grated Coconut, half of the 1.5 inch sized Tamarind (The remaining half in step 1), 2 green Chillies, 1 teaspoon of Mustard seeds. Add 200 ml or slightly more water and grind this mixture into a smooth paste.
I don’t have the picture of the smooth coconut paste.
(3) By this time, the Ash gourd in the utensil must be half cooked. We will add this coconut paste into the utensil. It was 20 minutes past when I added the coconut masala into the utensil. Now cook for 10 more minutes till the Ash Gourd is completely cooked and the spices infused in it. You may add any additional salt at this stage. Note that we had added salt in step 1. Add accordingly.
(4) Remove from heat. We now start to prepare the seasoning / tempering.
(5) Take a seasoning pan and put 4 tablespoons of coconut oil in it. Add Half teaspoon of Mustard seeds into the oil in the pan and allow them to splutter. Once this happens, immediately add the Curry leaves and the Byadgi Red Chilli (broken). Turn off the gas flame immediately so that the tadka doesn’t burn.
Put this seasoning mixture immediately into the Ash gourd curry in the steel kadhai and cover with a lid so that the curry absorbs the aroma of the seasoning.
(6) The Ash Gourd Curry or the Kuvale Sasam is ready. Serve hot with Rice and a side dish.
Benefits of Ash Gourd / Winter Melon / White Pumpkin:
(1) Helps to lose weight
(2) Reduces water retention in the body
(3) Increases immunity
(4) Helps to get rid of the problem of flu and cold
(5) Relieves constipation and gas problems
(6) Helps in stress relief to some extent
(7) Detoxifies the Kidneys
(8) Keeps Heart healthy by reducing problems of hypertension (high blood pressure)
(9) Helps in getting rid of problems of Piles
(10) Helps in getting rid of Urinary Tract Infection
(11) Improves cognitive function of the Brain
(12) Relieves the problem of ulcers
(13) It gives relief in Epilepsy problem
(14) Keeps eyes healthy by boosting vision
(15) Helps to avoid Cancer
I am sure you will enjoy this dish so much as I did.