White Pumpkin aka Ash Gourd in India is a very versatile vegetable (wow.. alliteration right there). You can make both sweet and savory dishes with it. My mom makes halwa with it, but I’ve never tried it myself. I usually make aviyal or this curry with it. But this time wanted to try something slightly tangy and sweet with it. Curry tastes even better the next day.
- 1 Ash Gourd Pumpkin small piece of / White / Gummadikaya (about 3-4 cups when chopped)
- 1 Onion – medium, chopped
- 2 chilies Green – slit
- 2 tbsps Tomato Paste
- 2 tbsps Tamarind paste - (Thanks Anise for pointing this out)
- ¼ tsp Turmeric
- 2 tsps Jaggery Brown sugar /
- 2 tbsps peanuts Roasted – , coarsely ground
- 2 tsps Sesame seeds – , dry roasted and ground to powder
- to taste Salt
- 1 tsp Urad dal (Minapappu)
- 1 tsp Chana dal (Senagapappu)
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds
- 1 - 2 chilies Dry Red
- 6 - 8 Curry leaves
- Microwave the chopped pumpkin with ½ cup of water & pinch of turmeric until ¾th cooked but not completely cooked, about 5-6 minutes.
- In a sauté pan, heat 2tbsp oil; add the tempering ingredients and once the seeds start to splutter, add onions and green chilies.
- Sauté until onions turn translucent.
- Add tomato paste, sambar powder, turmeric and ½ cup of water. Cook on medium-low flame until almost all the water evaporates.
- Add the cooked pumpkin along with the water; cover and cook until the veggie is completely cooked through.
- Add tamarind paste and jaggery and more water if the curry looks too dry. Cook for another 5 minutes.
- Stir in ground peanut & sesame seeds, mix well and simmer for 5 more minutes for all the flavors to meld.
- Serve with steamed rice and plain dal or with rotis.