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.
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.
