ASHGOURD PUMPKIN IN COCONUT MILK CURRY/ VALVAL

Name: Ashgourd Pumpkin in Coconut milk Curry/ Valval
Prep time: 15 min
Cook time: 30 min
Ingredients: 1 Cup Ashgourd; 1 Cup Pumpkin; 1-2 Taro; 1 Potato; 3-4 Green chilli; 10 Cashews; ½ tsp Hing powder (Asafoetida); Salt

Print Recipe

Ashgourd Pumpkin in Coconut milk Curry/ Valval

Ash Gourd Pumpkin in coconut milk curry is commonly known as ‘Valval’ and is the traditional recipe of the Konkani community. A very tasty and easy to prepare recipe with no spices or masalas added. A very healthy recipe too as Ash Gourd and pumpkin have high nutritional value and more water content in it. Having water rich vegetables and fruits keeps our body well hydrated.

Ashgourd is a good source of Vitamins, fiber, iron, potassium, zinc and has lots of therapeutic properties attached to it. Vitamin B2 present in it reduces eye disorders; Vit C increases immunity; Potassium and Vit C protects the heart; Iron improves the cognitive functions. Fiber increases digestion, helps against constipation and bloating and aids in weight loss.

Pumpkin contains vit c, which increases immunity and beta carotene present in it acts as anti inflammatory, improves eye health and skin health, is good in fiber and helps in weight loss. 90% of pumpkin contains water which is good for hydration and body health.

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 30 mins

Course curry, Lunch Recipe, Side Dish

Servings 2 People

Ingredients

1 Cup Ashgourd
1 Cup Pumpkin
1-2 Taro
1 Potato
3-4 Green chilli
10 Cashews
½ tsp Hing powder (Asafoetida)
Salt

Instructions

Chop Ashgourd, pumpkin, taro and potato into cubes.
Transfer ashgourd, pumpkin, taro, potato and cashews to a pan and add 2 cup thin coconut milk.
Cook till it starts boiling.
When it boils, add 3-4 green chillies and salt. Cover and let it fully cook.
You can check if the vegetables are cooked by smashing a potato cube, as potato takes long time to cook compared to ashgourd and pumpkin. Add ½ tsp of asafoetida at this time.
Add ½ cup of thick coconut milk and switch off the flame. Optionally smash some potatoes and taro for thicker consistency.
Drizzle 1 tbsp of coconut oil on top and cover for 5min.
Serve it with rice.

Tags: AshGourd, Curry, pumpkin

CORIANDER MINT RICE

TOMATO RICE

Hi.. This is Sindhu. Welcome to my Blog or to the 'Spoon of Goodness'!

I was an Educationist by profession, an ambitious traveller, crafter by hobby & explorer of foods by passion.

Cooking, is the art or survival skill, experienced by most individuals atleast once in their lifetime. Food & Nutrition was the stream which enlightened me on our traditional Indian foods, where food was medicine for most of our ailments and health discomforts. As seasons aged, the traditions too aged to be faded with time.

Nowadays food is all about status quo and adaptation from various continents. In Millennials era the food platter itself changed, not to mention about the grains, Millets and legumes being replaced with Oats and Quinoa. There are still lots of unexplored areas in our traditional Indian food which we are unknowingly selling to the 'Modern' food. The fact we forgot was how our very own country was so rich with its own traditional wisdom of processing, preserving and the therapeutic properties attached to it.

We all love to explore different food varieties and I being a foodie can relate how my taste buds linger with all the different aroma of foods. No harm in trying out different cuisines and varieties. But let’s also dedicate some time towards our ancient therapeutic food cooking style, thereby maintaining our health towards a healthy lifestyle which can be passed on to our next generations.

This blog is all about healthy foods which can be cooked on a daily basis and which compensates the nutrients value. I have tried to gather all these recipes from my family lineage, the traditional south Indian style and also from my friends and relatives. Let's cook healthy and hold justice to the saying, ‘Food is medicine’!

Cheers,