Budu kumbalakai palya recipe | Ash gourd stir fry | White kumabalakayi palya
By Latha on April 13th, 2017
Boodu kumbalakai palya or Ash gourd stir fry recipe explained with step by step pictures. Boodu kumbalakayi palya is prepared using ash gourd, coconut, red chili and mustard seeds. Budu kumbalakai palya or white gourd curry goes well with rice or chapathi.
If you are looking for more kumabalakai or ash gourd recipes then check our kumabalakayi majjige huli and kumbalakayi halwa recipes.
Variations in the recipe like not grinding the coconut or not adding the jaggery are also in practice. you can take the decision based on your taste. But this particular recipe is very tasty and goes very well with either chapathi or rice.
You can find few curry or stir fry recipes on this website like bendekayi or ladies finger palya, bittergourd sweet curry, thondekai palya, Mixed vegetable palya, beans palya, badanekayi palya, Hagalakayi palya and north karnataka special zunka vadi recipes.
Or if you are looking for more Karnataka style curry recipes then do visit our curries section.
Preparation time: 10 min
Cooking time: 20 min
Serves: 4
Ingredients: (measuring cup used = 240ml)
- 1/2 kg boodu kumbalakayi or ash gourd
- 1 tsp urad dal
- 1 tsp gram dal or chana dal
- 4 - 6 tsp cooking oil
- 1/2 tsp mustard seeds
- A big pinch of turmeric powder
- A big pinch of asafoetida
- 4-5 curry leaves
- 1 small gooseberry sized jaggery (optional)
- Salt as per your taste
- 2 tbsp finely chopped coriander leaves
- 1/4 cup water
Ingredients for grinding:
- 1/2 tsp mustard seeds
- 2 - 4 red chili
- 1/2 cup grated coconut
Instructions for making boodu kumbalakai palya or ash gourd stir fry:
- Wash, peel and chop the ash gourd. Pressure cook the ash gourd using very minimum water. Please note precooking the ash gourd is optional.
- Next take oil in a frying pan and heat it. Add in 1/2 tsp mustard seeds, 1 tsp urad dal and 1 tsp chana dal. When the mustard seeds splutters or urad dal turns brown, add in turmeric powder, asafoetida and curry leaves.
- Add in cooked ash gourd. If not cooked then close the lid and cook until soft.
- Add in salt and jaggery (optional). Give a quick mix.
- Increase the flame and allow it to cook for few minutes until excess water is dried.
- Meantime dry grind the grated coconut, red chilies and 1/2 tsp of mustard seeds using a small mixie jar.
- Add in ground coconut, red chili and mustard masala.
- Also add in coriander leaves and mix well for 2 minutes. Switch off the stove and serve it with hot steaming rice or chapathi.
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