Ash Gourd Recipe | Ash Gourd Thoran
User Reviews
5
Ash Gourd Recipe | Ash Gourd Thoran
Description
This Ash Gourd Thoran recipe begins with peeling and chopping fresh ash gourd, which is then sautéed with mustard and optional cumin seeds in coconut oil. Onions are cooked until translucent before adding curry leaves and green chili to develop aroma and mild heat. Turmeric powder adds color and subtle earthiness. The ash gourd is cooked covered to gently soften in its own juices, preserving moisture without diluting the flavor. Grated fresh coconut is added toward the end, blending into the soft vegetable for a creamy texture throughout.
The resulting dish is a delicate balance of mild spice, earthy turmeric, fresh coconut, and the slight bitterness of curry leaves. It can be served as a side dish alongside rice and dal, sambar, or chapati, fitting naturally into a traditional meal setup.
For authentic flavor, coconut oil is recommended, though neutral oils can substitute. If the ash gourd begins sticking during cooking, adding a small amount of water can prevent burning. Adjust coconut quantity to taste. Green chilies may be swapped with deseeded dried red chilies for variation. Ensure fresh, in-season ash gourd for the best texture and flavor.
Ingredients
- 200 grams ash gourd (kumbalanga or white gourd or petha or winter melon) - peeled and chopped
- ⅓ cup onion or 1 medium-sized onion, finely chopped
- 1 green chili - chopped finely or ½ teaspoon, chopped
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds - optional
- ½ teaspoon turmeric powder
- 12 to 15 curry leaves
- ½ cup coconut fresh grated
- 1 to 1.5 tablespoons coconut oil
- salt as required
Instructions
- 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
- Use coconut oil for authentic flavor; neutral oil can be substituted if preferred.
- Deseeded dried red chilies may replace green chilies for a different heat profile.
- If the ash gourd sticks while cooking, add a splash of water and continue stirring.
- Adjust the quantity of fresh grated coconut according to taste.
- Scale the recipe as needed for more servings.
- Ensure the ash gourd is fresh and in season for optimal taste and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 133 kcal
% Daily Value*
| Calories | 133kcal | 7% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 12g | 18% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 443mg | 18% |
| Potassium | 115mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 30IU | 1% |
| Vitamin B1 (Thiamine) | 0.1mg | |
| Vitamin B2 (Riboflavin) | 0.01mg | |
| Vitamin B3 (Niacin) | 8mg | |
| Vitamin B6 | 0.04mg | |
| Vitamin C | 18mg | 20% |
| Vitamin E | 0.1mg | |
| Vitamin K | 0.2µg | |
| Calcium | 35mg | 4% |
| Vitamin B9 (Folate) | 88µg | |
| Iron | 1mg | 6% |
| Magnesium | 12mg | 3% |
| Phosphorus | 48mg | |
| Zinc | 0.3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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