IndianVeg Curries

White Pumpkin Gravy Curry | Ash Gourd Masala Curry


Ash gourd pieces – 2 cups, chopped (skinned)
Toor dal – ½ cup cooked
Coconut oil – 3 tsp.
Turmeric – ½ tsp.
Jaggery – 1 tsp.
Tamarind juice – 3 or 4 tbsp.
Curry leaves – few
Salt to taste

For Ground Masala
Split urad dal – 2 tsp.
Cumin seeds – 1 tsp.
Channa dal – 2 tsp
Methi seeds – ½ tsp.
Coriander seeds – 3 tsp.
Red chillies – 2
Curry leaves – a sprig


  1. Take a small pan, add in 2 tsp. of coconut oil. Once hot, add in the ingredients listed under ‘For Ground Masala’ and fry them till the dals turn light brown and a nice aroma fills the kitchen.
  2. Grind this masala adding a little water till it forms a smooth paste. Keep aside.
  3. In a small pressure cooker, add in the chopped ash gourd pieces, water just to cover the pieces, a few curry leaves, salt, turmeric, jaggery and tamarind juice. Cook for 1 whistle.
  4. Once the pressure releases, check if the pieces are cooked. They should not be too mushy. Add in the masala paste and carefully give it a stir.
  5. Put this back on the stove and add in the cooked toor dal with a little water. Let it come to a boil. If you like a more liquid consistency, can add a bit more water. Adjust the salt.
  6. Do the tempering and add it to the curry. Give it a quick stir and let it boil for just a minute.
  7. Remove into a serving bowl and it is ready.

If you like this healthy ash gourd gravy curry, you might like some of my other nutritious side dishes for rice….

  1. Ponnaganti Masala Kura
  2. Ladyfinger Curd Masala Curry
  3. Drumstick Masala

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