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White Pumpkin, which is also called ash gourd or Petha has many names across India and is widely celebrated in regional names. Though many kids make a face when asked to eat this modest vegetable, the mild flavour of this vegetable lends itself beautifully to a variety of curries. It also has an ability to absorb various seasonings. The sweet called Petha, made using this is loved across India and the savoury dishes too are savoured among many communities.
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White pumpkin is low in calories, making it an excellent choice for weight management. Its high fibre content aids digestion/ It is also a good source of essential vitamins and minerals, including Vitamin C, Vitamin B1, Vitamin B3, calcium, potassium, and iron. It is rich in antioxidants, has anti-inflammatory properties and its high water content makes it an excellent hydrating food.
Also Read: Why To Add Pumpkin Flowers In Your Meal
In India, white pumpkin is prepared in diverse and delicious ways, showcasing its versatility in various regional cuisines. One popular method involves cooking it with a blend of spices and coconut to create rich, creamy gravies. This approach is common in South India, where the pumpkin absorbs the flavours of mustard seeds, curry leaves, and tamarind.
In North India, white pumpkin is often transformed into a sweet confection. The pumpkin is peeled, cubed, and soaked in lime water before being boiled and cooked in sugar syrup until it turns translucent. In Bengal, white pumpkin is cooked with seafood, typically prawns, in a mustard oil base. In Karnataka and Andhra Pradesh, white pumpkin is used in yoghurt-based or tamarind-based gravies. The pumpkin is cooked until tender and then simmered in spiced yoghurt or tamarind sauce, creating dishes that are both tangy and savoury. Here are some interesting ways in which this vegetable can be cooked.
White Pumpkin Curry
White Pumpkin Curry, popular in Tamil Nadu and Kerala, is made quite often in South Indian homes. This dish involves cooking white pumpkin with a blend of spices and coconut, resulting in a rich, creamy texture. The pumpkin is cubed and simmered with turmeric, mustard seeds, and curry leaves. A paste made from freshly grated coconut, green chilies, and cumin seeds is then added, filling the kitchen with a delightful aroma. The final touch is a bit of tamarind pulp, which adds a tangy note and perfectly balances the dish's richness.
Kumbalanga Moru Curry
This is a traditional Kerala dish where white pumpkin is cooked in a tangy yoghurt-based gravy. This dish is both refreshing and flavourful, combining the mild sweetness of the pumpkin with the sourness of the yoghurt. The pumpkin is first cooked until tender, then mixed with a paste made from coconut, green chilies, and cumin. The yoghurt is whisked and added to the mix, and the dish is tempered with mustard seeds, curry leaves, and dried red chilies. The result is a creamy, mildly spiced curry that is a perfect accompaniment to rice.
Petha
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This is a renowned sweet from Agra, made with white pumpkin. This delicacy is known for its translucent, soft texture and subtle sweetness. The pumpkin is peeled, deseeded, and cut into cubes, which are then soaked in lime water to firm them up. After boiling, the cubes are cooked in a sugar syrup until they turn translucent and absorb the syrup. Often flavoured with saffron or rose water, Petha is a surprising treat that showcases the pumpkin's ability to transform into a confectionery marvel.
Chalkumro Chingri
Chalkumro Chingri is a unique Bengali dish that pairs white pumpkin with prawns. This coastal recipe highlights the pumpkin's versatility, combining it with the briny taste of prawns. The pumpkin is cut into pieces and cooked with mustard oil, green chilies, and turmeric. Prawns are added to the mixture and cooked until they are just done, creating a harmonious blend of flavours. The dish is finished with a sprinkling of garam masala, which adds a warm, spicy note to the sweet and savoury combination.
Kumbalakai Majjige Huli
Kumbalakai Majjige Huli is a yoghurt-based curry from Karnataka, bearing similarities to the Kerala Moru curry but with a distinct regional twist. In this dish, white pumpkin is cooked in a spiced yoghurt sauce. The pumpkin pieces are first cooked until tender, then mixed with a paste made from coconut, green chilies, and cumin. Yoghurt is added, and the dish is tempered with mustard seeds, curry leaves, and asafoetida. This curry is mildly spiced, with the yoghurt providing a creamy tang that complements the pumpkin perfectly.
Boodida Gummadikaya Pulusu
Boodida Gummadikaya Pulusu is a tangy and spicy stew from Andhra Pradesh, featuring white pumpkin in a tamarind-based gravy. The dish is a staple in Andhra cuisine, known for its bold flavours. The pumpkin is cooked in a tamarind and jaggery sauce, which provides a perfect balance of sourness and sweetness. Green chilies and coriander powder add heat and depth, while the tempering of mustard seeds and curry leaves adds flavour. This stew is typically enjoyed with rice.
White Pumpkin Halwa
White Pumpkin Halwa is a delectable North Indian dessert made from grated white pumpkin. This dish is a festive favourite, known for its rich, sweet flavour and fragrant aroma. The grated pumpkin is sautéed in ghee until it releases its water and dries up. Sugar is then added, and the mixture is cooked until it thickens to a halwa consistency. Cardamom and nuts are added for extra flavour and texture, making this dessert a perfect end to any meal.
