Ash Pumpkin, also called an ash gourd vegetable, winter melon, wax gourd, and white pumpkin is not a vegetable. It is a fruit native to some parts of Southern Asia. It grows into an oblong. When it’s ripe, the fruit’s exterior turns into a powdery-ash colour which is true to its name. It has a mild taste like that of a cucumber and its flesh is popular in Chinese and Indian dishes, and somewhere in South Asia.
There are a lot of ash gourd benefits that people can take advantage of. It is mostly used in traditional Chinese medicine for years now and it contains various vitamins and nutrients. Originally, ash gourd is from parts of Southern Asia but there are also ash gourds in the UK.
Common questions about this fruit include “where to buy ash gourd in the UK” and “where can I buy ash gourd” and these are often simple. Ash gourd, also known as ash pumpkin, is available at Red Rickshaw for £8.33, and that is already a kilo.
Ash gourd nutrition contents include 13 calories, 3g of carbohydrates, 3g of fibre, and 14% daily value of vitamin C. Aside from this, ash pumpkin contains small amounts of iron, magnesium, and copper. It is also a good source of carotenes which is an antioxidant that is believed to help protect the body against certain conditions such as type 2 diabetes and heart disease.
Improves digestion. Since it contains low calorie, high fibre and water contents, it helps improve one’s digestion. It also promotes a healthy body weight. For instance, some researches show that food such as ash pumpkin helps people in their weight loss journey.
Reduces inflammation. Separate animal and test-tube studies presented that ash gourd extracts are capable of reducing inflammation which is believed to be the root cause of various chronic diseases.
- 500g ash gourd (ash pumpkin)
- ½ tbs turmeric powder
- Sunflower oil
- To be roasted and ground to paste:
- 4 dry red chilis
- ½ cup grated fresh coconut
- 30g tamarind water
- ½ tsp Methi seeds (Fenugreek seeds)
- ½ tsp Cumin seeds
- 2 tsp Coriander (Dhania) seeds
- 2 tsp sesame seeds
- 3 tbsp jaggery
- 1 cup tamarind water
- 1 tsp sunflower oil
- ½ tsp mustard seeds
- 2 sprig curry leaves, roughly torn
- 1 dry red chilis
- Cook the ash gourd with little water, turmeric powder, and salt for just 1 whistle in the pressure cooker.
- Soak the tamarind ball in hot water for 15mins. Squeeze and keep the water.
- Dry roast the spices for the ground paste in a pan except for the coconut. Grind it with coconut to a smooth paste.
- Add the mixture and water to the ash gourd and stir. Keep it in medium heat.
- Heat the oil for the seasoning and add mustard seeds. Then, add the curry leaves and red chilis.
- Turn off the heat after the red chilis darkened and add it on top and serve.