Last Updated on 2 months by Neha Deshmukh

Black-Eyed Pea & Ash Gourd Recipe – Authentic Indian Curry

Introduction

Oh, this curry! It’s one of those dishes that just feels like home. I first made this when I was trying to recreate a dish my grandmother used to make, and honestly, it took a few tries to get it just right. But now? It’s a family favorite, and I’m so excited to share it with you. It’s comforting, flavorful, and surprisingly easy to make. This Black-Eyed Pea & Ash Gourd Curry (or Lobia Kaddu as some call it) is a beautiful blend of textures and tastes – the creamy ash gourd, the hearty black-eyed peas, and the subtle warmth of spices.

Why You’ll Love This Recipe

This isn’t just another curry; it’s a little slice of Indian comfort food. It’s naturally vegetarian and can easily be made vegan. Plus, it’s packed with goodness! Ash gourd is incredibly cooling and hydrating, while black-eyed peas are a fantastic source of protein and fiber. It’s a complete meal that’s both delicious and good for you. And honestly, the aroma while it simmers is just heavenly.

Ingredients

Here’s what you’ll need to bring this curry to life:

• 2 lbs Ash Gourd (about 900g)
• 1 cup Black-Eyed Peas (about 170g)
• 1 can (400ml) Coconut Milk
• 3-4 Thai Green Chillies
• 2 teaspoons Salt
• 8-10 Curry Leaves
• 2 tablespoons Coconut Oil

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Ash Gourd: Varieties & Selection

Ash gourd, also known as winter melon or petha, can look a little intimidating with its tough exterior. Look for one that feels heavy for its size, indicating it’s full of water. The skin should be smooth and free of blemishes. There are different varieties, but any will work well in this recipe.

Black-Eyed Peas: Regional Differences & Health Benefits

Black-eyed peas are a staple in many Indian cuisines. They’re incredibly versatile and a great source of plant-based protein. You can find them dried or canned. I prefer to start with dried for the best flavor, but canned works in a pinch! They’re also known as lobia in Hindi.

Coconut Milk: Full-Fat vs. Light & Substitutions

Full-fat coconut milk will give you the richest, creamiest curry. However, light coconut milk works too – just know the flavor won’t be quite as intense. If you’re avoiding coconut altogether, you can try using cashew cream as a substitute (about 1 cup).

Thai Green Chillies: Heat Level & Alternatives

Thai green chillies pack a punch! Adjust the quantity based on your spice preference. If you can’t find Thai green chillies, serrano peppers are a good substitute. Remember to handle chillies with care and avoid touching your eyes!

Coconut Oil: Cold-Pressed vs. Refined

I always use cold-pressed coconut oil for the best flavor and health benefits. Refined coconut oil will work, but it won’t have the same lovely coconut aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak your black-eyed peas in water for about an hour. This helps them cook faster and more evenly.
2. While the peas are soaking, peel and cube the ash gourd. Then, in a pot, cook the ash gourd with the curry leaves and green chillies in about 2 cups (475ml) of water until it’s tender – about 10-15 minutes.
3. Now, drain the soaked black-eyed peas and pressure cook them with about 3 cups (710ml) of fresh water for 2-3 whistles. If you don’t have a pressure cooker, you can simmer them on the stovetop or in an Instant Pot until they’re tender (about 45-60 minutes).
4. Once the peas are cooked, drain them and add them to the pot with the cooked ash gourd. If the curry seems too thick, add a little of the water you used to cook the beans.
5. Stir in the salt and coconut milk. Bring the curry to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld.
6. Finally, turn off the heat and drizzle with coconut oil. Cover the pot and let it sit for a few minutes to allow the flavors to infuse. This little step makes a huge difference!

Expert Tips

• Don’t skip the soaking step for the black-eyed peas! It really does make a difference in cooking time and texture.
• Taste as you go and adjust the salt and chilli levels to your liking.
• A gentle simmer is key. You don’t want the curry to boil vigorously, as this can break down the ash gourd.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

This recipe is already pretty close to vegan! Just ensure your coconut milk is plant-based.

Spice Level Adjustment (Mild to Spicy)

Reduce or omit the green chillies for a milder curry. For extra heat, add a pinch of cayenne pepper or a finely chopped red chilli. My friend, Priya, loves to add a dash of chilli powder for an extra kick!

Instant Pot Variation

You can make the entire curry in an Instant Pot! Sauté the curry leaves and chillies, then add the ash gourd, black-eyed peas, water, and salt. Pressure cook for 8-10 minutes, followed by a natural pressure release. Stir in the coconut milk and coconut oil at the end.

Regional Variations (e.g., South Indian, Maharashtrian)

In South India, you might add a pinch of turmeric and a tempering of mustard seeds and dried red chillies. In Maharashtra, they sometimes add a touch of jaggery for a hint of sweetness.

Serving Suggestions

This curry is incredibly versatile!

Rice Pairings

Serve it with fluffy basmati rice, jeera rice (cumin rice), or even brown rice for a healthier option.

Roti/Bread Options

Warm rotis, parathas, or naan bread are perfect for soaking up all that delicious gravy.

Accompaniments (Papad, Pickles)

A side of crispy papad and a tangy Indian pickle adds a lovely contrast of textures and flavors.

Storage Instructions

Got leftovers? Great!

Refrigerating Leftovers

Store leftover curry in an airtight container in the refrigerator for up to 3 days.

Freezing Instructions

This curry freezes beautifully! Store it in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

What is Ash Gourd and what does it taste like?

Ash gourd has a very mild, almost watery flavor. It’s more about the texture – it’s incredibly cooling and refreshing. It acts like a blank canvas, absorbing the flavors of the spices around it.

Can I use dried black-eyed peas instead of pre-soaked?

Yes, you can! But you’ll need to increase the cooking time significantly. Soak them overnight for best results.

How can I adjust the thickness of the curry?

If the curry is too thick, add a little more water or bean-cooking liquid. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What is the best way to temper the curry for maximum flavor?

The final drizzle of coconut oil is key! It infuses the curry with a lovely aroma and flavor.

Can I make this curry ahead of time?

Absolutely! In fact, the flavors develop even more overnight.

Is this dish gluten-free?

Yes, this dish is naturally gluten-free!