Ash gourd or white pumpkin has many medicinal and nutritional properties and is one of the healthy vegetables. White pumpkin is low on calories but high in water content and is ideal for weight watchers. It helps relieve frequent colds and aids digestion. White pumpkin curry with buttermilk is a traditional south Indian recipe using ash gourd, coconut and Buttermilk, a simple and tasty curry to serve with hot steamed rice.
White pumpkin – 250 gm
Butter milk – 2 1/2 cup
Salt to taste
To grind –
Coconut – 1 cup roughly chopped or grated
Cumin – 1/2 tsp
Green chilly – 2 no’s
Ginger – 1/2 inch chopped roughly
For Seasoning –
Mustard – 1/4 tsp
Curry leaves – 1 or 2 springs
Dry chilly – 1 or 2 no’s
Oil – 2 tsp preferably coconut oil
Peel/cut /remove the outer part (skin) of white pumpkin, chop it into medium sized cubes, immerse in water and keep ready.
Add chopped cubes in a vessel, add 2 cup of water,cook covered until soft, it takes about 15 min to be done or pressure cook it for 1 whistle.
Add all the ingredients to grind in a mixer jar, make a dry mixture without adding water until all the ingredients gets powdered, then add enough water to grind, blend it to a smooth paste and keep ready.
Ensure the veggies are cooked, add ground paste, add salt to taste, combine it to medium thick in consistency, add water if necessary, stir, bring it to boil for 5 to 6 min in a high flame.
Remove from the flame,
For seasoning heat oil in a tadka pan, when it is hot add mustard allow it to sizzle in oil, add curry leaves and broken dry chilies, fry until curry leaves splutters, remove from the flame, add it to the curry, stir.
Add butter milk, combine