Authentic Chawli Ash Gourd Recipe – Traditional Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Authentic Chawli Ash Gourd Recipe – Traditional Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Chawli Ash Gourd. It’s a dish my grandmother used to make, and the aroma always filled the house with such warmth. It’s simple, comforting, and packed with flavour. Trust me, this one’s a keeper!

Why You’ll Love This Recipe

This Chawli Ash Gourd (also known as Chowli Bhopla in some regions) is the perfect blend of earthy and subtly sweet. It’s a wonderfully light yet satisfying meal, especially on a warm day. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a true taste of home, and I’m so excited to share it with you.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1/3 cup red cowpea beans (chawli) – about 75g
• 500 gm ash gourd, peeled and chopped into medium-sized pieces
• 1 cup thin coconut milk – about 240ml
• 2-3 green chillies, slit (adjust to your spice preference!)
• Salt to taste
• 1/2 cup thick coconut milk – about 120ml
• 1 tsp coconut oil
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your dish.

Red Cowpea Beans (Chawli) – Varieties & Benefits

There are a few different types of chawli. I prefer the red variety for this recipe, as they hold their shape well. Chawli is a fantastic source of protein and fibre, making this dish quite nutritious.

Ash Gourd – Nutritional Value & Selection

Ash gourd (also called winter melon) is incredibly cooling for the body, especially during warmer months. When choosing, look for one that feels heavy for its size and has a smooth, firm rind.

Coconut Milk – Thin vs. Thick & Regional Differences

Coconut milk is key here! We’re using both thin and thick coconut milk. Thin coconut milk provides a lovely base, while the thick coconut milk adds richness and creaminess. In some coastal regions, they only use thick coconut milk, so feel free to experiment!

Green Chillies – Spice Level & Alternatives

I like to use 2-3 green chillies for a mild kick. You can adjust this based on how much heat you enjoy. If you prefer a milder flavour, remove the seeds before adding them. You could also substitute with a pinch of red chilli powder.

Curry Leaves – Fresh vs. Dried & Aromatic Significance

Fresh curry leaves are always best! They add such a beautiful aroma and flavour. If you can’t find fresh, you can use dried, but use about half the amount.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak the red cowpea beans overnight. This helps them cook evenly and become beautifully tender. The next day, drain them and set aside.
2. Peel and chop the ash gourd into bite-sized pieces. Don’t worry about making them perfect – rustic is good!
3. Now, grab your pressure cooker. Add the chopped ash gourd, thin coconut milk, slit green chillies, and salt. Give it a good stir.
4. Pressure cook for one whistle on medium heat. Once the pressure releases naturally (this is important!), open the cooker.
5. Add the cooked chawli to the cooker and mix everything well. Let it simmer for 2-3 minutes, allowing the flavours to meld.
6. Gently stir in the thick coconut milk. Be careful not to boil the mixture after adding the thick coconut milk, as it can sometimes split.
7. Finally, drizzle with coconut oil and garnish with a sprig of fresh curry leaves. Cover and let it sit for a few minutes before serving – this allows the flavours to deepen.

Expert Tips

• Don’t skip the soaking step for the chawli! It makes a huge difference in the texture.
• Releasing the pressure naturally from the cooker ensures the ash gourd doesn’t become mushy.
• Adding the thick coconut milk at the very end and avoiding a boil is crucial for preventing splitting.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Add more or fewer green chillies, or a pinch of red chilli powder, to adjust the spice level.
• Festival Adaptation (e.g., Onam/Sadhya): This dish is often included in a traditional Onam Sadhya spread in Kerala. It’s a lovely addition to any festive meal. My aunt always makes a huge pot for Onam!

Serving Suggestions

This Chawli Ash Gourd is delicious on its own, or served with a side of steamed rice and a simple dal. It also pairs beautifully with roti or paratha.

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 the best way to soak and cook red cowpea beans for optimal texture?

Soaking overnight is key! Then, cook them until they are tender but still hold their shape. Don’t overcook them, or they’ll become mushy.

Can I use a different type of gourd if ash gourd is unavailable?

While ash gourd has a unique flavour, you can substitute with bottle gourd (lauki) or even pumpkin in a pinch. The taste will be slightly different, but still delicious.

What is the significance of using coconut milk in this recipe?

Coconut milk adds a beautiful creaminess and subtle sweetness that complements the earthy flavours of the chawli and ash gourd. It’s a staple in many South Indian dishes.

How can I prevent the coconut milk from splitting during cooking?

Avoid boiling the mixture after adding the thick coconut milk. Gentle simmering is all you need.

Is this dish typically served hot or at room temperature?

It’s traditionally served at room temperature, but you can enjoy it warm if you prefer.

What are the health benefits of combining ash gourd and chawli?

Ash gourd is cooling and hydrating, while chawli is a good source of protein and fibre. Together, they create a balanced and nutritious meal.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!