Kumbalanga/ Ash Gourd Curry


2 1/2 cup kumbalanga/ ash gourd, cubed
1 cup grated coconut
1/4 tsp cumin seeds
1/2 tsp turmeric powder
4 green chillies
1/2 tsp mustard seeds
2 dry red chillies
1 sprig curry leaves
3 shallots, sliced
salt to taste
1 tbsp oil


  1. Peel and chop kumbalanga into small cubes.
  2. Grind grated coconut with cumin seeds, 1 green chilly and little water to a smooth paste and keep it aside.
  3. In a pan, add the kumbalanga pieces and cook it adding turmeric powder, 3 slit green chillies, few curry leaves, salt and enough water on medium flame until it turns soft and tender.
  4. Add the ground coconut paste to the cooked kumbalanga, mix well and cook for 4-5 minutes over medium-low flame till the raw taste of coconut is completely gone.
  5. Adjust the salt and switch off the flame.
  6. Heat oil in a small pan and splutter mustard seeds. Add curry leaves, dry red chillies and shallots and fry until the shallots turns brown.
  7. Pour this over the curry and keep it covered for 10 minutes.. Serve with rice..

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