Cowpea & Ash Gourd Recipe – Traditional Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Cowpea & Ash Gourd Recipe – Traditional Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful dish of cowpeas and ash gourd. It’s something my grandmother used to make, and the aroma always filled the house with warmth. It’s a little bit different, a little bit special, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This cowpea and ash gourd curry (or ghaat ki sabzi as it’s sometimes known) is a beautiful blend of textures and tastes. The earthiness of the cowpeas pairs perfectly with the mild sweetness of the ash gourd, all brought together by the richness of coconut milk and the fragrant curry leaves. It’s a wonderfully nourishing meal that’s surprisingly easy to make. Plus, it’s a fantastic way to explore some lesser-known, but incredibly delicious, Indian vegetables!

Ingredients

Here’s what you’ll need to create this delightful dish:

• 0.33 cup cowpeas (red lobia) – about 85 grams
• 1.5 cups water
• 0.25 teaspoon salt (plus more to taste)
• 300 grams ash gourd (white pumpkin), peeled and cubed
• 7-8 curry leaves
• 3-4 green chilies, slit
• 1 cup thick coconut milk
• 2-3 teaspoons coconut oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Cowpeas (Red Lobia) – A Nutritional Powerhouse

Cowpeas, also known as red lobia, are a fantastic source of protein and fiber. They have a slightly nutty flavor and hold their shape well during cooking. If you can’t find red cowpeas, black-eyed peas can be used as a substitute, though the flavor will be slightly different.

Ash Gourd (White Pumpkin) – Health Benefits and Regional Uses

Ash gourd, or petha as it’s called in Hindi, is a cooling vegetable often used in Ayurvedic cooking. It’s incredibly hydrating and has a very mild flavor, making it a great base for absorbing other flavors. It’s popular in North Indian sweets, but this savory preparation is equally delicious!

Coconut Milk – Choosing the Right Consistency

For this recipe, we want thick coconut milk. This gives the curry a lovely creamy texture without being too watery. You can use canned coconut milk, just make sure to use the thick part that separates at the top of the can. Alternatively, you can make your own by grating fresh coconut and squeezing out the milk.

Curry Leaves – Fresh vs. Dried & Their Aromatic Impact

Fresh curry leaves are essential for that authentic Indian flavor. They have a unique aroma that really elevates the dish. If you absolutely can’t find fresh, you can use dried, but the flavor won’t be quite as vibrant.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the cowpeas overnight in plenty of water. This helps them cook evenly and reduces cooking time. The next day, drain and rinse them well.
2. Now, add the soaked cowpeas to a pressure cooker with 1.5 cups of water and 0.25 teaspoon of salt. Pressure cook for 3-4 whistles. Once the pressure releases naturally, set them aside.
3. While the cowpeas are cooking, prepare the ash gourd. Peel and cube about 300 grams of ash gourd.
4. In a separate pan, add the cubed ash gourd, 7-8 curry leaves, 3-4 slit green chilies, and a pinch of salt. Add about 0.5-1 cup of water.
5. Cover the pan and simmer until the ash gourd is tender. This usually takes about 10-15 minutes. If the water evaporates too quickly, add a little more.
6. Once the ash gourd is cooked, gently add the cooked cowpeas (without the stock from the pressure cooker).
7. Pour in 1 cup of thick coconut milk and mix everything gently.
8. Heat the curry on low flame for 4-5 minutes, being careful not to let it boil. We want to infuse the flavors, not cook the coconut milk.
9. Finally, turn off the heat. Add 2-3 teaspoons of coconut oil and a handful of fresh curry leaves. Cover the pan and let it sit for 6-8 minutes to allow the flavors to meld together.
10. Serve hot with steamed rice!

Expert Tips

• Don’t overcook the ash gourd – you want it to be tender but still hold its shape.
• Adjust the amount of green chilies to your spice preference.
• Using a heavy-bottomed pan will prevent the curry from sticking and burning.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut milk is plant-based.
• Spice Level Adjustment: If you like things spicier, add a pinch of red chili powder along with the green chilies.
• Regional Variations – Coastal & Inland Styles: My friend from Goa adds a tiny bit of tamarind paste for a tangy twist. My aunt in Rajasthan likes to add a pinch of turmeric for color and a slightly earthy flavor.
• Festival Adaptations – Incorporating into Sattvik Meals: This dish is perfect for Sattvik meals, often prepared during festivals. It’s light, nourishing, and uses simple ingredients.

Serving Suggestions

This curry is best enjoyed with a side of fluffy steamed rice. A simple dal (lentil soup) and a side of raita (yogurt dip) would complete the meal perfectly.

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 are cowpeas and are they difficult to find?

Cowpeas are a type of bean, also known as red lobia. You can usually find them in Indian grocery stores or online. Black-eyed peas are a good substitute if you can’t find cowpeas.

Can I use a different type of gourd instead of ash gourd?

While ash gourd is traditional, you can use other mild-flavored gourds like bottle gourd (lauki) or pumpkin in a pinch. The flavor will be slightly different, but still delicious.

How can I adjust the thickness of the curry?

If you want a thicker curry, simmer it for a few more minutes uncovered to allow some of the liquid to evaporate. You can also add a teaspoon of cornstarch mixed with a little water.

What is the best way to prepare the coconut milk for this recipe?

Using thick coconut milk is key. If using canned coconut milk, refrigerate the can overnight and use the thick cream that rises to the top.

Can this dish be made ahead of time?

Yes, you can make this dish a day ahead. The flavors actually develop even more overnight!

Is it possible to make this in an Instant Pot?

Absolutely! You can pressure cook the cowpeas in the Instant Pot for about 20-25 minutes, followed by a natural pressure release. Then, follow the remaining steps as described above.