20 Delicious Ash Gourd Recipes Perfect for Every Occasion

Looking for a versatile veggie that’s as nutritious as it is delicious? Meet ash gourd—the mild, melon-like wonder that’s perfect for soups, curries, desserts, and more! Whether you’re craving a cozy weeknight dinner or a show-stopping seasonal dish, these 20 recipes will inspire you to get creative in the kitchen. Let’s dive into the magic of ash gourd—your new favorite ingredient awaits!

Ash Gourd Curry with Coconut Milk

This creamy, subtly sweet curry is a comforting way to enjoy ash gourd—a mild melon-like veggie that soaks up all the flavors of coconut milk and warm spices.

Ingredients

• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, slit lengthwise (optional)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp coriander powder
• 4 cups ash gourd (peeled, seeded, and cubed)
• 1 (13.5 oz) can full-fat coconut milk
• 1 tsp salt
• 1 tsp sugar
• Fresh cilantro, for garnish

Instructions

1. Heat 2 tbsp coconut oil in a deep skillet over medium heat. Add 1 tsp mustard seeds and let them pop for 30 seconds.
2. Stir in the onion and sauté for 5 minutes until soft. Add 3 minced garlic cloves, 1-inch grated ginger, and 1 green chili (if using), cooking for 1 minute until fragrant.
3. Sprinkle in 1 tsp turmeric, 1 tsp cumin, and 1 tsp coriander powder, stirring for 30 seconds to toast the spices.
4. Add the ash gourd cubes and toss to coat. Pour in the coconut milk, 1 tsp salt, and 1 tsp sugar. Simmer uncovered for 15–20 minutes, stirring occasionally, until the gourd is fork-tender and the sauce thickens slightly.
5. Garnish with cilantro and serve warm with rice or flatbread.

The magic here? Ash gourd’s delicate texture turns velvety in the coconut milk, while the spices add just enough warmth without overpowering.

Tip: For extra depth, toast whole cumin and coriander seeds instead of ground, then grind them fresh.

Ash Gourd Soup with Ginger and Turmeric

This soothing, golden-hued soup is like a warm hug—light yet nourishing, with a gentle kick from fresh ginger and earthy turmeric.

Ingredients:

• 1 tbsp coconut oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground turmeric
• 4 cups peeled and cubed ash gourd (about 1 small gourd)
• 4 cups vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup coconut milk (full-fat for creaminess)
• 1 tbsp lime juice
• Fresh cilantro leaves, for garnish

Instructions:

1. Heat 1 tbsp coconut oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent. Stir in 3 cloves minced garlic, 1 tbsp grated ginger, and 1 tsp turmeric; cook for 1 minute until fragrant.
2. Add the ash gourd and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the gourd is fork-tender.
3. Carefully blend the soup until smooth using an immersion blender (or transfer to a countertop blender in batches). Stir in 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup coconut milk, and 1 tbsp lime juice.
4. Ladle into bowls and top with fresh cilantro. Serve warm.

The magic here? Ash gourd’s mild sweetness balances the ginger’s zing, while turmeric adds a sunny depth—no cream needed for that velvety texture.

Tip: For extra richness, drizzle with a swirl of coconut milk and a pinch of cracked pepper right before serving.

Ash Gourd Halwa with Cardamom

This fragrant Ash Gourd Halwa is a melt-in-your-mouth Indian dessert with a delicate cardamom warmth—perfect for impressing guests or treating yourself after a long day.

• 4 cups grated ash gourd (peeled and seeds removed)
• 1 cup whole milk
• 1 cup granulated sugar
• 4 tbsp ghee (divided)
• 1/2 tsp ground cardamom
• 2 tbsp chopped pistachios (for garnish)

1. In a deep pan, heat 2 tbsp ghee over medium. Add the grated ash gourd and sauté for 10 minutes, stirring often, until it softens and releases moisture.
2. Pour in 1 cup whole milk and simmer for 15 minutes, stirring occasionally, until the mixture thickens slightly.
3. Add 1 cup sugar and cook for another 10 minutes, stirring constantly, until the halwa pulls away from the pan’s sides.
4. Stir in the remaining 2 tbsp ghee and 1/2 tsp cardamom, cooking for 2 more minutes until glossy.
5. Garnish with pistachios and serve warm. The halwa firms up as it cools, but its velvety texture stays lush.

Tip: For extra richness, swap half the milk with condensed milk—just reduce the sugar to 3/4 cup.

Ash Gourd Stir-Fry with Mustard Seeds

This Ash Gourd Stir-Fry with Mustard Seeds is a simple yet vibrant dish that lets the mild sweetness of the gourd shine, with a pop of nutty flavor from toasted seeds.

• 1 small ash gourd (about 2 cups, peeled and cubed)
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1/4 tsp red chili flakes
• 1 tbsp fresh cilantro, chopped (for garnish)

1. Heat coconut oil in a large skillet over medium heat. Add mustard seeds and let them sizzle for 30 seconds until they start to pop.
2. Add cubed ash gourd and stir to coat evenly with the oil. Sprinkle turmeric powder, salt, and red chili flakes over the gourd, tossing well.
3. Cook uncovered for 8–10 minutes, stirring occasionally, until the gourd is tender but still slightly crisp at the edges.
4. Remove from heat and garnish with fresh cilantro.

The magic here is in the contrast—tender ash gourd with a subtle crunch from the mustard seeds and a golden hue from turmeric. It’s a side dish that quietly steals the show.

Tip: For extra depth, add a pinch of asafoetida (hing) with the mustard seeds if you have it on hand.

Ash Gourd Juice with Mint and Lemon

This light, hydrating juice is a brilliant way to enjoy ash gourd’s subtle sweetness, brightened up with zesty lemon and fresh mint.

Ingredients

• 2 cups peeled and cubed ash gourd (about 1 small gourd)
• 1/4 cup fresh mint leaves, packed
• 2 tbsp fresh lemon juice
• 1 tbsp honey (or maple syrup for vegan option)
• 1/4 tsp salt
• 2 cups cold water
• Ice cubes, for serving

Instructions

1. Blend ash gourd, mint leaves, lemon juice, honey, salt, and cold water in a blender until completely smooth, about 1 minute.
2. Strain the mixture through a fine-mesh sieve into a pitcher, pressing with a spoon to extract all the liquid. Discard any pulp.
3. Chill for 20 minutes or serve immediately over ice.

The magic here? The ash gourd’s mild, cucumber-like flavor lets the mint and lemon shine, making it a surprisingly sophisticated sip.

Tip: For extra froth, blend the strained juice again for 10 seconds before serving.

Ash Gourd Raita with Yogurt and Cumin

This cooling, lightly spiced raita is a refreshing twist on the classic yogurt side—perfect for balancing rich or spicy dishes.

Ingredients:

• 2 cups plain whole-milk yogurt (well chilled)
• 1 ½ cups peeled and finely grated ash gourd (or substitute cucumber if unavailable)
• 1 tsp cumin seeds
• ½ tsp roasted cumin powder
• ¼ tsp salt
• 1 tbsp chopped fresh cilantro
• 1 small green chili, finely minced (optional)
• 1 tsp ghee or neutral oil

Instructions:

1. In a dry skillet over medium heat, toast 1 tsp cumin seeds for 30 seconds until fragrant. Transfer to a plate to cool.
2. In the same skillet, heat 1 tsp ghee over medium. Add the grated ash gourd and sauté for 2 minutes just to soften slightly. Let cool completely.
3. Whisk the yogurt in a bowl until smooth. Fold in the cooled ash gourd, ½ tsp roasted cumin powder, ¼ tsp salt, 1 tbsp cilantro, and green chili (if using).
4. Crush the toasted cumin seeds lightly with a mortar and pestle (or the back of a spoon) and sprinkle over the raita.

The ash gourd stays crisp-tender against the creamy yogurt, while the toasted cumin adds a nutty depth—no one will guess how simple it is!

Tip: For extra creaminess, swap ½ cup yogurt with whipped cottage cheese or labneh.

Ash Gourd Poriyal with Grated Coconut

This South Indian-style stir-fry turns humble ash gourd into a subtly sweet, coconut-kissed side dish that pairs perfectly with steamed rice or flatbreads.

Ingredients:

• 2 cups peeled and diced ash gourd (1/2-inch cubes)
• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 1 dried red chili, broken in half
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 1/4 cup grated fresh coconut (or thawed frozen)
• 1 tbsp chopped cilantro

Instructions:

1. Heat coconut oil in a skillet over medium heat. Add mustard seeds and dried red chili; cook 30 seconds until seeds pop.
2. Add ash gourd, turmeric powder, and salt. Stir to coat, then reduce heat to medium-low. Cover and cook 8–10 minutes, stirring occasionally, until gourd is tender but still holds its shape.
3. Uncover, stir in grated coconut, and cook 1 minute more to warm through. Garnish with cilantro.

The magic here is in the contrast: creamy coconut softens the gourd’s mild crunch, while the chili and mustard seeds add just enough heat to keep things interesting.

Tip: For extra texture, toast the grated coconut in a dry pan for 2 minutes before adding it in step 3.

Ash Gourd Stew with Coconut and Curry Leaves

This comforting stew lets the mild sweetness of ash gourd shine, balanced by creamy coconut and fragrant curry leaves—a cozy bowl that feels like a hug.

Ingredients:

• 2 tbsp coconut oil
• 1 tsp black mustard seeds
• 10 fresh curry leaves
• 1 small yellow onion, finely chopped
• 3 garlic cloves, minced
• 1-inch ginger, grated
• 1 green chili, slit lengthwise (optional)
• 4 cups peeled and cubed ash gourd (1-inch pieces)
• 1 tsp ground turmeric
• 1 tsp salt
• 1 (13.5-oz) can coconut milk
• 1 tbsp lime juice
• 2 tbsp chopped cilantro

Instructions:

1. Heat 2 tbsp coconut oil in a deep pot over medium. Add 1 tsp mustard seeds; when they pop, toss in 10 curry leaves and let them sizzle for 5 seconds.
2. Add onion and sauté until translucent (3–4 minutes). Stir in garlic, ginger, and green chili; cook 1 minute until fragrant.
3. Add ash gourd, 1 tsp turmeric, and 1 tsp salt. Stir to coat, then pour in 1 can coconut milk and ½ cup water. Simmer uncovered 15–20 minutes, stirring occasionally, until gourd is fork-tender.
4. Remove from heat. Stir in 1 tbsp lime juice and garnish with 2 tbsp cilantro.

The magic here? The ash gourd soaks up the coconut’s richness while keeping its delicate texture—no mush! Serve with steamed rice for a simple, soul-warming meal.

Tip: For extra depth, toast a pinch of cumin seeds with the mustard seeds in step 1.

Ash Gourd Kootu with Moong Dal

This comforting South Indian stew combines tender ash gourd and creamy moong dal in a lightly spiced coconut gravy—perfect for a wholesome weeknight meal.

Ingredients:

• 1 cup split yellow moong dal (rinsed)
• 2 cups ash gourd (peeled and cubed)
• 1/2 tsp turmeric powder
• 1/2 cup grated coconut (fresh or frozen)
• 1 tsp cumin seeds
• 2 green chilies (slit lengthwise)
• 1/2 tsp black mustard seeds
• 1/4 tsp asafoetida (hing)
• 1 tbsp coconut oil
• 1 sprig curry leaves
• 1 tsp salt (or to taste)
• 2 cups water

Instructions:

1. In a pot, combine moong dal, ash gourd, 1/2 tsp turmeric powder, and 2 cups water. Bring to a boil, then simmer uncovered for 15 minutes until the dal is soft and the gourd is fork-tender.
2. Meanwhile, blend 1/2 cup grated coconut, 1 tsp cumin seeds, and 2 green chilies with 1/4 cup water into a smooth paste.
3. Stir the coconut paste into the cooked dal mixture. Add 1 tsp salt and simmer for 5 minutes on low heat.
4. Heat 1 tbsp coconut oil in a small pan. Add 1/2 tsp mustard seeds and let them pop. Turn off heat, then add 1/4 tsp asafoetida and 1 sprig curry leaves, stirring until fragrant. Pour this tempering over the kootu.

The magic here is in the contrast—silky dal and melt-in-your-mouth gourd balanced by that crispy, aromatic tempering. Serve with steamed rice for ultimate comfort.

Tip: For extra richness, swap coconut oil with ghee in the tempering.

Ash Gourd Pickle with Spices and Vinegar

This tangy, spiced ash gourd pickle is a crunchy delight—perfect for brightening up sandwiches, rice bowls, or cheese boards with its bold flavors.

Ingredients:

• 1 small ash gourd (about 2 cups, peeled and cubed into ½-inch pieces)
• ½ cup distilled white vinegar
• ¼ cup granulated sugar
• 1 tbsp kosher salt
• 1 tsp mustard seeds
• 1 tsp fennel seeds
• ½ tsp turmeric powder
• ½ tsp red chili flakes
• 3 tbsp neutral oil (like sunflower or grapeseed)

Instructions:

1. Prep the gourd: Toss ash gourd cubes with 1 tbsp kosher salt and let sit for 20 minutes. Rinse and pat dry thoroughly.
2. Toast the spices: Heat oil in a skillet over medium. Add 1 tsp mustard seeds and 1 tsp fennel seeds; sizzle for 30 seconds until fragrant. Stir in ½ tsp turmeric and ½ tsp chili flakes.
3. Simmer the brine: Add ½ cup vinegar and ¼ cup sugar to the skillet. Cook for 2 minutes, stirring until sugar dissolves.
4. Combine and cool: Add the ash gourd to the skillet, tossing to coat. Cook for 3 minutes (gourd should stay crisp). Let cool completely before transferring to a jar.

The magic here? The gourd stays snappy while soaking up all the sweet, sour, and spicy notes—no mushy pickles allowed!

Tip: For deeper flavor, refrigerate the pickle for 24 hours before serving. It keeps for 2 weeks.

Ash Gourd Smoothie with Banana and Honey

This creamy ash gourd smoothie is a refreshing twist on your morning routine—mild, lightly sweet, and packed with hydrating goodness.

• 1 cup peeled, cubed ash gourd (about 1-inch pieces)
• 1 ripe banana, frozen
• 1 tbsp honey
• 1/2 cup unsweetened almond milk (or milk of choice)
• 1/4 tsp ground cinnamon
• 3 ice cubes

1. Prep the ash gourd: Steam the cubed ash gourd for 8–10 minutes until fork-tender. Let cool for 5 minutes.
2. Blend: Combine the steamed ash gourd, frozen banana, honey, almond milk, cinnamon, and ice cubes in a blender. Blend on high for 45–60 seconds until completely smooth.
3. Adjust: Taste and add an extra 1/2 tbsp honey if desired, blending briefly to mix.

The ash gourd’s subtle melon-like flavor lets the banana and honey shine, while cinnamon adds a cozy depth—perfect for post-workout hydration or a light breakfast.

Tip: For extra creaminess, swap the ice cubes with 1/4 cup vanilla Greek yogurt.

Ash Gourd Payasam with Jaggery

This creamy, gently spiced dessert is a South Indian classic—think tender ash gourd simmered in coconut milk and sweetened with earthy jaggery for a cozy, aromatic treat.

Ingredients

• 2 cups peeled and diced ash gourd (1/2-inch cubes)
• 1 cup grated jaggery (or 3/4 cup packed dark brown sugar)
• 1 (13.5-oz) can full-fat coconut milk
• 1/4 tsp cardamom powder
• 1 tbsp ghee
• 10 raw cashews
• 1 tbsp golden raisins
• Pinch of salt

Instructions

1. In a saucepan, combine ash gourd and just enough water to cover. Simmer over medium heat for 12–15 minutes until fork-tender. Drain any excess water.
2. Add 1 cup grated jaggery and stir until melted. Cook for 2 minutes, then pour in the coconut milk, 1/4 tsp cardamom powder, and a pinch of salt. Simmer gently for 5 minutes (do not boil).
3. In a small skillet, heat 1 tbsp ghee over medium. Fry 10 cashews and 1 tbsp raisins for 1–2 minutes until golden. Stir into the payasam.
4. Remove from heat and let sit for 10 minutes to thicken slightly. Serve warm or chilled.

The magic here? The ash gourd turns almost translucent as it cooks, soaking up the jaggery’s caramel-like depth while keeping a delicate bite.

Tip: For extra richness, swap half the coconut milk with evaporated milk.

Ash Gourd Chutney with Green Chilies

This bright, tangy chutney is a refreshing way to use ash gourd—its mild sweetness balances the heat of green chilies perfectly.

Ingredients:

• 2 cups peeled and diced ash gourd (1/2-inch cubes)
• 2-3 fresh green chilies, stems removed (adjust to taste)
• 1/4 cup fresh cilantro leaves, packed
• 2 tbsp roasted peanuts
• 1 tbsp lemon juice
• 1/2 tsp salt
• 1 tbsp vegetable oil
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder

Instructions:

1. Steam the ash gourd for 8-10 minutes until fork-tender. Drain and let cool slightly.
2. In a blender, combine the steamed ash gourd, green chilies, cilantro, peanuts, lemon juice, and 1/2 tsp salt. Pulse until coarse (not smooth).
3. Heat 1 tbsp oil in a small pan over medium. Add 1/2 tsp mustard seeds; let them pop for 10 seconds. Stir in 1/4 tsp turmeric, then immediately pour over the chutney and mix gently.

The magic here? The peanuts add a nutty crunch against the gourd’s soft texture, while the tempered spices bloom into every bite.

Tip: For a creamier version, swap peanuts with 1 tbsp tahini or coconut milk.

Ash Gourd Pancakes with Semolina

These savory, crispy-edged pancakes are a brilliant way to sneak extra veggies into breakfast—ash gourd keeps them tender while semolina adds a satisfying crunch.

Ingredients

• 1 cup grated ash gourd (peeled and squeezed to remove excess moisture)
• 1/2 cup fine semolina
• 1/4 cup all-purpose flour
• 1/4 cup plain yogurt
• 1 small green chili, finely chopped (optional)
• 1/2 tsp cumin seeds
• 1/4 tsp turmeric powder
• 1/2 tsp salt
• 2 tbsp chopped cilantro
• 2 tbsp vegetable oil (for cooking)

Instructions

1. In a bowl, mix the ash gourd, semolina, flour, yogurt, green chili, cumin seeds, turmeric powder, salt, and cilantro until combined. Let the batter rest for 10 minutes (the semolina will absorb moisture).
2. Heat 1 tbsp oil in a nonstick skillet over medium heat. Scoop 1/4 cup portions of batter, flatten gently into 3-inch rounds, and cook for 3–4 minutes per side until golden and crisp at the edges. Repeat with remaining batter, adding more oil as needed.

The magic here? Ash gourd’s mild sweetness balances the semolina’s nutty bite, and a quick pan-fry gives these pancakes an irresistible lace-like crispness. Serve with mint chutney or a dollop of yogurt!

Tip: For extra fluffiness, add 1/4 tsp baking soda to the batter—just note the color will darken slightly.

Ash Gourd Fritters with Chickpea Flour

These crispy, golden fritters are a delightful way to enjoy ash gourd—mild, subtly sweet, and perfectly spiced with a chickpea flour crust.

Ingredients:

• 2 cups grated ash gourd (peeled and seeds removed)
• 1 cup chickpea flour (also called besan)
• 1/4 cup rice flour
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/4 cup chopped cilantro
• 1 tbsp lemon juice
• 1/4 cup water (or as needed)
• Oil for frying (about 1/2 cup)

Instructions:

1. Prep the gourd: Squeeze excess moisture from the grated ash gourd using a clean kitchen towel.
2. Make the batter: In a bowl, mix chickpea flour, rice flour, cumin seeds, turmeric powder, red chili powder, salt, cilantro, and lemon juice. Add water gradually to form a thick, lump-free batter (it should coat the back of a spoon). Fold in the grated ash gourd.
3. Fry: Heat oil in a skillet over medium heat. Drop tablespoon-sized portions of the batter into the oil, flattening slightly. Fry for 3–4 minutes per side until deep golden and crisp. Drain on paper towels.

The magic here? Rice flour ensures extra crunch, while the ash gourd stays tender inside—a textural dream!

Tip: For a lighter version, shallow-fry in just 2 tbsp oil, flipping halfway.

Ash Gourd Salad with Cucumber and Lime

This refreshing, crunchy salad is a bright side dish or light lunch—perfect for hot days when you crave something hydrating and zesty.

Ingredients:

• 2 cups peeled and thinly sliced ash gourd (about 1/2 small gourd)
• 1 cup thinly sliced English cucumber
• 1/4 cup thinly sliced red onion
• 2 tbsp fresh lime juice (about 1 lime)
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp chopped fresh cilantro
• 1 tbsp toasted sesame seeds

Instructions:

1. In a large bowl, combine the ash gourd, cucumber, and red onion.
2. In a small bowl, whisk together the lime juice, honey, salt, and black pepper until the honey dissolves.
3. Pour the dressing over the vegetables and toss gently to coat. Let sit for 5 minutes to soften slightly.
4. Just before serving, sprinkle with cilantro and sesame seeds.

The ash gourd’s mild sweetness balances the tangy lime, while the sesame seeds add a nutty crunch—no one will guess how simple it is!

Tip: For extra kick, add a pinch of red pepper flakes to the dressing.

Ash Gourd Kofta in Tomato Gravy

These melt-in-your-mouth koftas made from ash gourd (winter melon) swim in a tangy, spiced tomato gravy—a comforting dish that’s surprisingly light yet packed with flavor.

Ingredients

• 2 cups grated ash gourd (peeled and seeds removed)
• 1/4 cup chickpea flour
• 1/2 tsp ground cumin
• 1/2 tsp red chili powder
• 1/4 tsp turmeric
• 1/2 tsp salt
• 2 tbsp oil (divided)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1-inch ginger, grated
• 2 cups pureed tomatoes (canned or fresh)
• 1/2 tsp garam masala
• 1/2 tsp sugar
• 1/4 cup chopped cilantro (for garnish)

Instructions

1. Make the koftas: Squeeze excess water from the grated ash gourd. Mix with chickpea flour, 1/4 tsp ground cumin, 1/4 tsp red chili powder, 1/4 tsp turmeric, and 1/4 tsp salt. Shape into 12 small balls. Heat 1 tbsp oil in a nonstick pan over medium. Fry koftas for 4–5 minutes, turning gently until golden. Set aside.
2. Prepare the gravy: In the same pan, heat remaining 1 tbsp oil. Sauté onion for 3 minutes until soft. Add garlic and ginger; cook 1 minute. Stir in tomato puree, remaining 1/4 tsp cumin, 1/4 tsp chili powder, 1/4 tsp turmeric, 1/4 tsp salt, garam masala, and sugar. Simmer for 8–10 minutes until thickened.
3. Combine: Gently nestle koftas into the gravy. Cover and simmer on low for 5 minutes (don’t stir—koftas are delicate!). Garnish with cilantro.

The magic here? The koftas stay tender inside while soaking up the gravy’s bold spices—no heavy cream or frying required!

Tip: For extra richness, swirl in a spoonful of coconut milk just before serving.

Ash Gourd Biryani with Basmati Rice

This fragrant, veg-packed biryani swaps in tender ash gourd for a light yet satisfying twist on the classic—perfect for weeknights when you crave something aromatic but fuss-free.

Ingredients

• 1.5 cups basmati rice, rinsed and soaked for 20 minutes
• 2 cups peeled and cubed ash gourd (1-inch pieces)
• 1 large yellow onion, thinly sliced
• 1/4 cup plain yogurt
• 2 tbsp ghee (or neutral oil)
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chili powder
• 1.5 tsp salt
• 2.5 cups water
• Fresh cilantro and fried onions for garnish

Instructions

1. Heat ghee in a heavy pot over medium. Add cumin seeds; sizzle 30 seconds. Add onion; cook 5 minutes until golden.
2. Stir in ginger-garlic paste, turmeric, chili powder, and garam masala; cook 1 minute until fragrant. Add ash gourd and 1 tsp salt; toss to coat.
3. Whisk yogurt with 2 tbsp water; pour into pot. Simmer 3 minutes, stirring gently.
4. Drain rice and layer over the gourd mixture. Pour in 2.5 cups water and remaining 1/2 tsp salt. Bring to a boil, then cover, reduce heat to low, and cook 15 minutes (no peeking!).
5. Turn off heat; let sit 10 minutes. Fluff with a fork, garnish with cilantro and fried onions.

The ash gourd melts into the rice just enough to add subtle sweetness, while staying toothsome—a textural surprise that’ll make you skip the meat. Tip: For extra depth, toast whole spices (bay leaf, cardamom) with the cumin seeds in step 1.

Ash Gourd Kebabs with Spices and Herbs

These tender, spiced kebabs turn humble ash gourd into a fragrant, melt-in-your-mouth appetizer—perfect for surprising your guests with a veggie-forward twist.

Ingredients:

• 2 cups grated ash gourd (peeled and squeezed to remove excess water)
• 1/4 cup chickpea flour
• 1 tbsp cornstarch
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garam masala
• 1/2 tsp salt
• 2 tbsp finely chopped cilantro
• 1 tbsp olive oil (plus extra for brushing)
• 1/2 tsp lemon juice

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Mix: In a bowl, combine grated ash gourd, chickpea flour, cornstarch, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garam masala, 1/2 tsp salt, 2 tbsp cilantro, 1 tbsp olive oil, and 1/2 tsp lemon juice. Knead into a sticky dough.
3. Shape: Divide into 12 portions, roll into logs, and thread onto skewers (soak wooden skewers first if using).
4. Bake: Brush with olive oil and bake for 20–22 minutes, flipping halfway, until edges are crisp and golden.

The magic here? Chickpea flour gives these kebabs a satisfying bite while letting the ash gourd’s delicate sweetness shine. Serve with mint chutney for a refreshing contrast.

Tip: Squeeze the grated gourd thoroughly—excess moisture makes the kebabs soggy!

Ash Gourd Ice Cream with Coconut Milk

This unexpectedly creamy vegan ice cream lets ash gourd—a mild, melon-like squash—shine in a dessert that’s both refreshing and rich.

Ingredients:

• 2 cups peeled, grated ash gourd (packed)
• 1 (13.5 oz) can full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 tsp cardamom powder
• 1 tbsp lemon juice
• Pinch of salt

Instructions:

1. In a saucepan over medium heat, combine grated ash gourd, coconut milk, and 1/2 cup sugar. Simmer for 15 minutes, stirring occasionally, until the gourd turns translucent and soft.
2. Remove from heat and stir in 1/4 tsp cardamom powder, 1 tbsp lemon juice, and a pinch of salt. Let cool for 10 minutes.
3. Blend the mixture until completely smooth, then pour into a shallow freezer-safe dish. Freeze for 2 hours, then whisk vigorously to break up ice crystals. Repeat every 30 minutes for 2–3 more hours until creamy and firm.

The magic here? Ash gourd’s high water content makes the texture luxuriously smooth—no churner required! For extra flair, top with toasted coconut flakes.

Tip: Grate the ash gourd finely for the silkiest texture; a box grater works perfectly.

Conclusion

From comforting soups to refreshing drinks, these 20 ash gourd recipes prove just how versatile this humble veggie can be! Whether you’re cooking for a weeknight dinner or a special gathering, there’s something here for everyone. We’d love to hear which recipe you try first—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!