Ash gourd palya “boodukumbalakayi palya,” is a delectable vegan and gluten-free dish that celebrates simplicity and natural flavors. This dish features ash gourd as the star ingredient, complemented by the warming spice of red chilies and the subtle kick of mustard seeds. To add a delightful tanginess, a small marble-sized tamarind is soaked in water before being incorporated. The seasoning, created with 1 tablespoon of cooking oil, more mustard seeds for an extra layer of flavor, urad dal (uddina bele) for richness, chana dal (kadale bele) for texture, a hint of turmeric powder, and a handful of fragrant curry leaves, elevates the dish to a satisfying and wholesome delight for the senses.
Ash gourd, also known as winter melon, offers a multitude of health benefits. This nutritious vegetable is packed with vitamins and minerals, making it a great addition to your diet. Rich in antioxidants, it helps boost immunity, promotes healthy skin, and aids in weight management. Additionally, ash gourd is known for its anti-inflammatory properties, aiding in digestive health and reducing the risk of chronic diseases. Incorporating ash gourd into your meals can be a tasty and healthy way to support your well-being.
Other boodu kumbalakai dishes you must try are
Majjige huli
boodu kumbalakai sandige
Sambar
sweet recipe – dumroot /boodu kumbalakayi halva

Ingredients:

• budukumbala kayi /ash gourd

For masale:

• 1/4 cup coconut
• 3 red chillies(more or less )
• 1/2 tsp mustard seeds

For masale:

• 1/4 cup coconut
• 3 red chillies(more or less )
• 1/2 tsp mustard seeds
• marble size tamarind(wash and soak in water)

For seasoning:

• 1 tbsp cooking oil
• 1/2 tsp mustard seeds
• 1 tsp uddina bele/urad dal
• 1/2 tsp kadale bele / chana dal
• 1/8 tsp turmeric powder
• few curry leaves

Also we need-

• jaggery
• chopped coriander leaves

Method:

1. wash, peel , and cut the winter melon/ash gourd as shown in the video
2. Heat the oil in pan on medium heat, add mustard seeds
3. After it pops add dals,
4. Once it turns golden brown add turmeric powder, curry leaves
5. Add cut budukumbalakayi, mix it. No need to add water
6. Powder mustard seeds and chillies and then add coconut, grind it
7. Add salt, mix it. once cooked add tamarind extract,little jaggery, masale,
8. mix it well, let the water evaporates
9. Finally add coconut(1/4 cup), chopped coriander leaves, mix it. Turn off the heat .
10. Serve with chapathi, jolada rotti or as a side dish with rasam or huLi anna