Kublanga Manga Tenga Arcacha Curry /Ash gourd in coconut gravy

Kumbalnga is  also called ash gourd,white gourd, winter melon, white pumpkin, wax gourd, petha .

Ash gourd is a vine which is eaten as a vegetable. It is oblong in shape, can be around 1 to 2 metres in length, have a smooth or finely ribbed rind and a lightly yellow or greenish flesh. In North India, it is used to prepare a traditional sweet called Petha. In South India, it is used in various ways. Used   along with other vegetables in Sambhar, Avial ,Mor Curry etc.

Ash Gourd ,peeled and cubed -   2 Cups
Dry/Fresh  green mango   - 6- 7 pieces
Green Chili  - 4
Curry leaves - a sprig
Turmeric -1/4 tsp
Coconut - 1/4 cup ,grated
Cumin seeds -1/4 tsp
Whole red chilli - 2
Pearl Onions - 2
Mustard -1/t tsp
Coconut Oil - 1 tbsp

Step I
Grind coconut and cumin seeds to a little coarse paste.

Step II
Peel ,wash and cube the ash goud to 1/2 inch cubes.
Add a cup of water , mango ,salt ,turmeric ,green chili and few curry leaves.
Boil till fork tender and add the coconut paste and simmer for 3-4 minutes.

Step III
Heat oil and mustard seeds.
When it starts popping add onion , curry leaves and whole red chill.
When onion turns golden ,pour over the simmering curry.
And immediately remove from flame.

Serve with white rice.

PS : I have used the red chili in place of green chili.


  1. Heard of bottle gourd in milky gravy but this looks very new to me

  2. Kumbalanga and manga hmm... yummy. Nice combo.

    On-going event : South Indian cooking

  3. Very comforting and delicious to look at coconut gravy.

  4. Very new to me. Looks very flavourful ash gourd curry.

  5. Yummy curry,perfect with rice..will try this curry

  6. Tasty curry .. love the gravy colour.