This Ash Gourd Recipe is a dish from the Kerala Cuisine called Ash Gourd Thoran. It is simply ash gourd cooked in coconut oil with onions, spices, herbs and finished with coconut.
Rinse the ash gourd. Peel and later chop the ash gourd and keep them ready with the chopped onions and green chili. Remove the seeds from the ash gourd.
In a pan, heat the coconut oil. Add the mustard seeds and when they pop add the cumin seeds.
When the cumin seeds sizzle in the hot oil add the onions. Sauté the onions till transparent on medium-low heat.
Add the curry leaves and green chilli. Sauté for a few seconds.
Now add the ash gourd.
Add the turmeric powder and saute for a minute.
Cover the pan and let the ash gourd cook in its own juices. Do not add water as ash gourd has enough water in it. Cook for 7 to 8 minutes till the ash gourd is almost done. Then add the grated coconut.
Mix the coconut well with the veggie. Add salt and cook covered for a couple of minutes.
Serve ash gourd thoran as a side dish or with dal and rice or sambar and rice. You can also have this dish with chapati.
Notes
Try to make this dish in coconut oil for the authentic flavor and taste. If you do not prefer coconut oil, then use any neutral flavored oil.
Instead of green chilies, you can use dried red chillies or both. Remove the seeds from the dried red chillies.
Make sure the white pumpkin is fresh and in season.
While cooking, if the pumpkin starts sticking to the pan, add a splash of water. Mix well and continue to cook.
Feel free to add less or more of the fresh grated coconut as needed. Frozen grated coconut can be added instead of fresh coconut.