Ash Gourd Recipe – Authentic Indian Kumra Sabzi with Coconut

Last Updated on 2 months by Neha Deshmukh

Ash Gourd Recipe – Authentic Indian Kumra Sabzi with Coconut

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Ash Gourd Sabzi (Kumra Sabzi) with a generous sprinkle of coconut. This dish is a staple in many South Indian homes, and it’s one I first learned to make watching my grandmother in her bustling kitchen. It’s surprisingly easy to make, and the subtle sweetness of the ash gourd combined with the aromatic spices is just divine.

Why You’ll Love This Recipe

This Ash Gourd Sabzi isn’t just delicious; it’s also incredibly healthy! Ash gourd is known for its cooling properties and is often used in Ayurvedic cooking. Plus, it’s a wonderfully versatile vegetable that takes on flavors beautifully. You’ll love how quickly it comes together, making it perfect for a weeknight meal. It’s a simple dish, but packed with flavour!

Ingredients

Here’s what you’ll need to make this Kumra Sabzi:

• 200 grams ash gourd, peeled and cubed
• ⅓ cup finely chopped onions
• 1 green chili, slit or chopped (adjust to your spice preference!)
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• ½ teaspoon turmeric powder
• 12 curry leaves
• ½ cup fresh grated coconut
• 1.5 tablespoons coconut oil
• Salt, as required

Ingredient Notes

Let’s talk about a few key ingredients to make sure your sabzi turns out perfectly:

Ash Gourd (Kumra) – Health Benefits & Selection
Ash gourd, or Kumra as it’s often called, is a large, round vegetable with a pale green exterior. It’s incredibly hydrating and packed with nutrients. When choosing, look for one that feels heavy for its size and has a firm rind.

Coconut Oil – Regional Variations & Substitutes
Coconut oil is the traditional choice for this recipe, especially in South India. It lends a beautiful aroma and flavour. If you don’t have coconut oil, you can substitute with vegetable oil, but the flavour won’t be quite the same.

Mustard Seeds & Cumin Seeds – The South Indian Flavor Base
These two seeds are the foundation of many South Indian dishes. The mustard seeds add a lovely pop when they splutter in the hot oil, and the cumin seeds bring a warm, earthy note. Don’t skip them!

Curry Leaves – Fresh vs. Dried & Their Aroma
Fresh curry leaves are best, hands down. They have an incredible aroma that really elevates the dish. If you can’t find fresh, you can use dried, but use about half the amount as the flavour isn’t as potent.

Turmeric Powder – Quality & Color
Good quality turmeric powder not only adds flavour but also a beautiful golden colour. Look for a vibrant, bright orange powder.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, rinse, peel, and chop your ash gourd into bite-sized cubes. Get your onions and green chili chopped and ready to go too – prepping everything beforehand makes the cooking process so much smoother.
2. Heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. You’ll know it’s ready when they start to crackle and pop – it’s a satisfying sound!
3. Next, add the cumin seeds and sauté for about 30 seconds, until they become fragrant. This step really wakes up the flavours.
4. Now, toss in the chopped onions and cook until they turn translucent. We want them softened, but not browned.
5. Add the curry leaves and green chili. Sauté for just a minute or so, until the curry leaves become crisp and fragrant.
6. Time for the star of the show! Add the cubed ash gourd and turmeric powder to the pan. Give everything a good mix and sauté for about a minute, coating the ash gourd in the spices.
7. Cover the pan and cook on medium heat for 7-8 minutes, or until the ash gourd is tender. If it starts to stick, add a splash of water – just enough to prevent burning.
8. Finally, add the grated coconut and salt. Mix well, cover, and cook for another 2 minutes. This allows the coconut to warm through and infuse its flavour into the sabzi.
9. And that’s it! Your Ash Gourd Sabzi is ready to serve.

Expert Tips

• Don’t overcook the ash gourd. You want it tender, but still holding its shape.
• Adjust the amount of green chili to your liking.
• Freshly grated coconut really makes a difference, but unsweetened desiccated coconut can be used in a pinch.

Variations

Vegan Adaptation
This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.

Spice Level Adjustment
If you like things spicier, add another green chili or a pinch of red chili powder.

Regional Variations – Maharashtra & Kerala Styles
In Maharashtra, you might find this sabzi made with a touch of asafoetida (hing) for extra flavour. In Kerala, a pinch of black pepper is often added.

Festival Adaptations – Navratri & Onam
This sabzi is a popular choice during festivals like Navratri and Onam, often served as part of a larger festive meal.

Serving Suggestions

Serve this Ash Gourd Sabzi hot with a side of fluffy rice, a comforting dal, and some warm chapati. It’s also delicious with a side of yogurt or raita. My family loves it with a simple tomato and onion salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What is Ash Gourd and is it easy to find?
Ash gourd is a large, pale green vegetable. It’s becoming more widely available in Indian grocery stores and even some larger supermarkets.

Can I use pre-grated coconut for this recipe?
You can, but fresh grated coconut really does add a superior flavour and texture. If using pre-grated, look for unsweetened coconut.

How can I adjust the heat level of this dish?
Simply adjust the amount of green chili you use. You can also remove the seeds from the chili for a milder flavour.

What is the best way to peel and chop ash gourd?
The rind of ash gourd can be quite tough. Use a sturdy vegetable peeler or a sharp knife to carefully peel it. Then, chop it into even-sized cubes.

Can this sabzi be made ahead of time?
Yes, you can make it a day ahead. The flavours actually develop even more overnight! Just reheat gently before serving.

Enjoy this delicious and healthy Ash Gourd Sabzi! I hope it becomes a favourite in your home too. Let me know in the comments if you try it and how it turns out!